Culinary Director, School Dining Programs

Chartwells School Dining Services K12; Indianapolis (IN); On-site; USD 75,000 - 95,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Employee Discounts

Wellness Programs

Job summary

Chartwells K12 is seeking an Executive Chef to oversee kitchen operations in a school dining program and maintain a safe, sanitary environment for staff. You will direct meal preparation per corporate programs and guidelines and lead a team of culinary professionals committed to quality and nutrition.

The ideal candidate has hands-on chef experience, 5+ years in culinary/kitchen management, and a strong focus on food safety, sanitation, and cost controls within high-volume catering environments.

Qualifications

• 5+ years of progressive culinary/kitchen management experience
• Hands-on chef experience required
• High-volume catering and institutional cooking experience preferred
• ServSafe certification desirable

Responsibilities

• Plans regular and modified menus according to guidelines
• Follows standardized recipes, portioning and production worksheets; tastes meals for quality
• Trains kitchen staff in food preparation, safety and sanitation
• Establishes cleaning and maintenance schedules for equipment and areas
• Maintains inventory to stay within guidelines and ensure availability
• Ensures compliance with health and sanitation regulations

Skills

Hands-on chef

Kitchen management

Food safety

Catering experience

Computer skills

Education

AS or equivalent

Tools

Microsoft Office

Outlook

Job description

Chartwells K12 is seeking an Executive Chef to oversee kitchen operations in a school dining program and maintain a safe, sanitary environment for staff. You will direct meal preparation per corporate programs and guidelines and lead a team of culinary professionals committed to quality and nutrition.

The ideal candidate has hands-on chef experience, 5+ years in culinary/kitchen management, and a strong focus on food safety, sanitation, and cost controls within high-volume catering environments.