EXECUTIVE CHEF - Muskegon Public Schools, MI

Salary: $60,000 - $68,000 Other Forms of Compensation: Medical, dental & vision insurance, 401K, PTO 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. For more information, visit www.ChartwellsK12.com. Job Summary Are you a passionate, hands-on culinary leader who thrives on making a difference? Muskegon Public Schools is seeking an Executive Chef to lead its K-12 dining program across seven schools serving approximately 3,200 students . This long-tenured, stable account serves a diverse, high-need population and provides breakfast, lunch, snacks, dinner, catering, and meals for GSRP and Head Start programs. Reporting to the Director of Dining Services, the Executive Chef will work alongside an Assistant Director and Administrative team while leading 47 union frontline associates . This highly visible role offers the opportunity to expand scratch cooking initiatives, support student culinary programs, deliver Discovery Kitchen cooking demonstrations, and grow an established catering program generating over $80K annually. We're looking for a "boots on the ground" chef who is energized by coaching teams, building relationships, and maintaining high culinary standards. Responsibilities include menu development, ordering, inventory management, allergen oversight, catering operations, financial management, food safety, and associate training focused on knife skills, recipe compliance, and operational excellence. Strong computer proficiency and attention to detail are essential, as technology plays a key role in reporting, inventory, catering billing, menu systems, and communications. This position offers a primarily daytime Monday-Friday schedule (typically 7:00 a.m. - 4:00 p.m.) with only occasional evenings and limited weekends for special events. If you're a community-minded culinary professional who enjoys developing people, creating exceptional dining experiences, and exceeding client expectations, we'd love to hear from you. Key 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. Preferred Qualifications: Associate’s degree highly desired or equivalent experience in culinary arts. 5+ years of progressive culinary/kitchen management experience, with catering experience preferred. 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. High Proficiency in computer applications, including Microsoft Office suite and email systems. Willingness to actively engage in client satisfaction programs and activities. ServSafe certification is highly desirable, highlighting a commitment to food safety. Apply to C…

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