Chartwells K12

Position Title : EXECUTIVE CHEF III - K12 FOOD SERVICE - NORTH SMITHFIELD, RI

Salary : $48,500 for 10.5 months of work w / 6 weeks off in Summer

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 4,300 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.

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Job Summary

As the Culinary Leader of our team, you will play a pivotal role in shaping the dining experience for students by leading all aspects of kitchen operations and ensuring the delivery of delicious, nutritious meals by our high standards.

Why Join Us?

Inspire Future Generations : You'll have the opportunity to make a real difference in the lives of students by providing them with wholesome and flavorful meals that fuel their learning and growth.

Creative Freedom : We encourage innovation and creativity in menu planning, allowing you to showcase your culinary expertise and introduce exciting new dishes that excite young palates.

Professional Development : We invest in our team members' growth and development, offering training opportunities to enhance your culinary skills and stay abreast of the latest industry trends.

Key Responsibilities :

Craft Delectable Menus : Plan regular and modified menus that not only meet nutritional guidelines in compliance with the USDA National School Lunch program but also captivate the taste buds of our young diners, fostering a love for nutritious eating from an early age.

Empower Your Team : Train kitchen staff in food preparation techniques, safe handling practices, and the operation of equipment, fostering a culture of excellence and teamwork in our kitchen.

Maintain Impeccable Standards : Uphold the highest standards of cleanliness, sanitation, and food safety, ensuring compliance with federal, state, and local regulations to create a safe and hygienic environment for food preparation.

Drive Efficiency : Manage inventory effectively to optimize supply levels while ensuring that essential products are readily available when needed, contributing to smooth and efficient kitchen operations.

Qualifications :

• A.S. in Culinary Arts or equivalent experience
• Three to five years of dynamic culinary / kitchen management experience
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
• Extensive catering experience a plus
• High volume, complex food service operations experience - highly desirable
• ServSafe certified - highly desirable

Last updated : 2024-04-23