EXECUTIVE CHEF - K12 Petoskey Public School District, MI

Job Summary

Are you a hardworking, innovative culinary professional ready to make a difference in the lives of students? Join us as the Executive Chef for Petoskey Public School District in northern Michigan. Nestled along the shores of Lake Michigan’s Little Traverse Bay, Petoskey is known for its natural beauty, vibrant downtown, and welcoming community. In this role, you’ll lead scratch-cooking operations across seven schools, coordinating a team of up to 20 Chartwells staff and serving approximately 2,500+ students. Reporting to a culinary-trained Director, you’ll bring creativity, precision, and leadership to a dynamic K–12 dining program.

This is more than a kitchen job—it’s a chance to inspire the next generation. You’ll lead cooking demos, engage students in classroom discussions about farm-to-school foods, and help grow a thriving catering program. We’re looking for a self-starter who’s fun, engaging, and thrives in a collaborative environment. If you’re driven, creative, and ready to bring culinary excellence to a community that values fresh food and innovation, we’d love to meet 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 detailed 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 desired or equivalent experience in culinary arts.
• Two plus years of culinary/kitchen management experience, (with catering experience preferred).
• Shown success in sophisticated foodservice operations, with a strong foundation in institutional and batch cooking.
• Hands-on chef experience is essential, accompanied by proven 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.
• ServSafe certification is highly desirable, highlighting a dedication to food safety.