EXECUTIVE CHEF - Clio Area Schools, Clio, MI

Job Summary

Clio Area Schools in Clio, Michigan is seeking a hands-on Executive Chef to lead a well-established K–12 dining program serving approximately 2,500 students across five buildings. This is a long-tenured Chartwells partnership of more than 40 years, offering a stable and collaborative environment. Reporting to the Director of Dining Services, the Executive Chef will partner closely with a highly seasoned Assistant Director to lead up to 30 Chartwells union associates. The program includes breakfast, lunch, GSRP (Great Readiness Start Program), and summer feeding, with a strong emphasis on consistency, student engagement, and visible program presentation across the district.

The ideal candidate is a professional, polished culinary leader who understands the importance of appearance, presentation, and engagement in a school setting. While catering volume is minimal, it carries very high expectations, with 4–5 buffet-style events per year serving 200–250 guests for staff training and community events. These occasions require elevated attention to taste, presentation, and abundance. This role offers a primarily daytime schedule in a respected district, with very limited to no evenings, tied only to special events—making it an excellent opportunity for a people-focused leader to make a meaningful impact in K–12 dining.

Key Responsibilities:
•    Plans regular and modified menus according to established guidelines
•    Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality
•    Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards
•    Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned
•    Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed
•    Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products
•    Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits
•    Follows facility, department, and Company safety policies and procedures to include occurrence reporting
•    Participates and attends departmental meetings, staff development, and professional programs, as appropriate

Preferred Qualifications:
•    A.S. or equivalent experience
•    Minimum of three years of progressive culinary/kitchen management experience, depending upon formal degree or training
•    Catering experience a plus!
•    Union experience a plus!
•    High volume, complex foodservice operations experience - highly desirable
•    Institutional and batch cooking experiences
•    Hands-on chef experience a must
•    Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
•    Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
•    ServSafe certified - highly desirable