EXECUTIVE CHEF - Lowell Area School, MI

Chartwells K12's goal is to make sure students leave the cafeteria happier and healthier than they came in, by serving food kids love to eat and creating custom dining programs. With more than 16,000 associates in 4,500 schools, ranging from large public institutions to small charter and private schools, Chartwells K12 is built on decades of food, education and operational experience driven by top culinary, nutrition, wellness, and sustainability talent.

About the role

Chartwells K12 is seeking an enthusiastic Executive Chef to lead culinary excellence across six schools serving approximately 3,000 students in Lowell Area Schools. Reporting to the Director of Dining Services and partnering closely with the Assistant Director, you'll be the driving force behind food quality, team development, and memorable dining experiences. As part of a trusted partnership spanning more than 30 years, you'll spend time in schools coaching and supporting a team of 34 associates, ensuring food safety and compliance standards are met while helping serve meals students are excited to eat.

This role is perfect for a hands-on leader who loves being in the kitchen, developing people, and making food fun. You'll bring Chartwells' signature programs, including Mood Boost®, Global Eats®, Discovery Kitchen®, and Student Choice®, to life through engaging student interactions, tastings, and demonstrations. No culinary degree is required, but strong kitchen experience, a passion for teaching, and the patience to coach team members of all skill levels are essential. With no summer feeding program, you'll have the opportunity to focus on planning, innovation, training, and supporting other accounts in preparation for another successful school year.

Responsibilities

• Develops regular and specialty menus in line with K12 standards, ensuring adherence to portioning and presentation guidelines.
• Trains kitchen staff in food preparation, equipment operation, and safety protocols, promoting a culture of excellence.
• Establishes and maintains thorough cleaning and maintenance schedules for equipment and work areas.
• Handles inventory of food and supplies, optimizing utilization while ensuring vital products are readily available.
• Ensures compliance with health and sanitation regulations through meticulous adherence to department procedures and participation in audits.
• Actively participates in departmental meetings, staff development initiatives, and professional programs to stay abreast of industry trends.
• Performs other duties as assigned to support the efficient functioning of a dining service operation.

Qualifications

• Associate’s degree in culinary arts or equivalent experience.
• Previous K–12 culinary experience preferred; demonstrated knowledge of state and federal food program standards and guidelines.
• Five (5) years of culinary/kitchen management experience.
• Proven success in high-volume, complex foodservice operations, with a solid base in institutional and batch cooking.
• Hands-on chef experience is critical, accompanied by extensive knowledge of food trends, emphasizing quality, production, sanitation, cost control, and presentation.
• Proficiency in computer applications, including Microsoft Office suite and email systems.
• Willingness to actively engage in client satisfaction programs and activities.
• Proven knowledge of HACCP controls, including proper food storage, handling, and utilization practice.

Pay

$62,000 - $65,000

Benefits

• Medical, dental & vision insurance
• 401K
• Life Insurance / AD&D
• Disability Insurance
• Paid Time Off
• Holiday Time Off (varies by site/state)
• Associate Shopping Program
• Health and Wellness Programs
• Discount Marketplace
• Identity Theft Protection
• Pet Insurance
• Commuter Benefits
• Employee Assistance Program
• Flexible Spending Accounts (FSAs)
• Paid Parental Leave
• Personal Leave