Executive Chef - School Dining Leader

Chartwells School Dining Services K12; Russellville (AR); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Paid Time Off

Holiday Time Off

Life Insurance

Disability Insurance

FSAs

Parental Leave

Job summary

Chartwells K12 in the United States seeks an Executive Chef to lead kitchen operations and ensure safe, sanitary practices while delivering meals that align with corporate programs.

You will direct menu planning, train staff, manage inventory, and uphold quality, cost control, and presentation standards in a high-volume school dining environment.

This role requires hands-on leadership, strong culinary skills, and a commitment to student nutrition and program goals.

Qualifications

• A.S. or equivalent experience required.
• 5+ years of progressive culinary/kitchen management experience.
• Extensive catering and high-volume kitchen experience.
• Comprehensive knowledge of food safety, sanitation, and menu planning.

Responsibilities

• Plans and updates menus following guidelines and standards.
• Oversees kitchen operations and staff training on safety and sanitation.
• Maintains inventory and ensures product availability.
• Ensures compliance with health regulations and audits.
• Manages waste, portioning, and cost controls to meet budget.
• Participates in meetings and client satisfaction initiatives.

Skills

Hands-on chef

Kitchen management

Catering experience

High-volume operations

Batch cooking

Food cost controls

Computer skills

Education

AS or equivalent

Tools

Microsoft Office

Outlook

Job description

Chartwells K12 in the United States seeks an Executive Chef to lead kitchen operations and ensure safe, sanitary practices while delivering meals that align with corporate programs.

You will direct menu planning, train staff, manage inventory, and uphold quality, cost control, and presentation standards in a high-volume school dining environment.

This role requires hands-on leadership, strong culinary skills, and a commitment to student nutrition and program goals.