EXECUTIVE CHEF - K12 Gary Community School Corporation, Gary, IN

Chartwells at Gary Community School Corporation located in Gary, IN (Gary is Southeast of Chicago, along the southern shore of Lake Michigan) is seeking a skilled, hands-on, organized Executive Chef to lead all culinary operations across 11 schools, serving 4,025 students daily. This role is ideal for a chef who is either inclusive by nature or thrives in a community-centered environment, and who is passionate about making a difference through food and leadership.

As Executive Chef, you'll be responsible for leading and developing a culinary team with a wide range of backgrounds and skill levels, coaching and mentoring staff to ensure consistency, quality, and growth. A typical day includes leading inventory, maintaining kitchen organization, ensuring recipe compliance, and being a visible presence across school sites. Success in this role requires attention to detail, strong workflow planning, and a boots-on-the-ground leadership style. If you're passionate about food, education, and building strong, inclusive teams, 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 essential, 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.
• Willingness to actively engage in client satisfaction programs and activities.
• ServSafe certification is highly desirable, highlighting a commitment to food safety.