EXECUTIVE CHEF - K12 Russellville School District,

Job Summary

Chartwells K12 is seeking a dynamic and passionate Executive Chef to lead the culinary program for the Russellville School District in Arkansas. With 10 schools and over 5,500 students, this is an exciting opportunity to transform school dining into a vibrant, student-centered experience. Reporting to the Director of Dining Services, our Executive Chef will coordinate daily kitchen operations, drive culinary innovation, and ensure food safety and sanitation standards are consistently met.

This role requires a hands-on leader who thrives in a fast-paced, multi-site environment. The Executive Chef will be boots on the ground daily, actively engaging with students, training cafeteria staff, and elevating the dining experience through robust catering operations—ranging from smaller classroom events to large-scale district functions. The successful candidate will also be responsible for implementing Chartwells’ signature programs such as Mood Boost, Global Eats, Student Choice, and Discovery Kitchen, bringing creativity, education, and excitement to every meal.

We’re looking for someone who is not only passionate about food, but also deeply committed to community, collaboration, and continuous improvement. If you’re a culinary professional with strong catering experience, a love for student interaction, and an aim to make a significant impact, this is your chance to lead with purpose and flavor.

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.

Preferred Qualifications:

• Associate’s degree highly desired or equivalent experience in culinary arts.
• 3+ years of progressive culinary/kitchen management experience, with solid catering experience.
• Shown success in high-volume, sophisticated 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.
• Proficiency in computer applications, including Microsoft Office suite and email systems.
• ServSafe certification is highly desirable, highlighting a dedication to food safety.