EXECUTIVE CHEF - K12 Flagstaff Unified School District, AZ

Job Summary

We are seeking an inspirational, kid‑focused Executive Chef to lead culinary operations across Flagstaff Unified School District serving approximately 8,800 students across 15 schools and 1 charter site, producing about 5,100 meals daily. In this role, you’ll ensure nutritious, high‑quality meals that appeal to diverse students while maintaining strong standards in food quality, safety, and consistency. Reporting to our dedicated Director of Dining Services, you’ll lead and mentor a team of 54 frontline associates bringing hands‑on leadership, creativity, and a strong sense of ownership to the program.

This role is ideal for a self startedr, collaborative, high‑energy leader who enjoys working with students, building strong teams, and driving innovation through events like Discovery Kitchen and annual Cookoffs. You’ll partner closely with the Assistant Director and frontline team to enhance the dining experience, manage food cost and inventory, and support a positive kitchen culture. Best of all, this position offers exceptional work‑life balance with a Monday–Friday, 6:30 AM–2:30 PM schedule, with only occasional catering events—giving you the opportunity to lead, grow, and still have time outside the kitchen.

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 preferred
• Minimum of three plus years of progressive culinary/kitchen management experience, depending upon formal degree or training
• Catering 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 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