EXECUTIVE CHEF I

Are you an innovative culinary professional with boundless energy and a passion for excellence? Join us as the lead culinarian and Executive Chef for our K-12 school district in South Bend, IN! The South Bend Community School Corporation serves approximately 16,000 students across 27 schools. Reporting to the Director, the successful candidate will lead kitchen operations with creativity and precision while encouraging a safe and sanitary work environment. This is a lively boots-on-the-ground position requires a love for interacting with staff, faculty, students and clients.

As an impactful leader, you will train, mentor, and guide kitchen associates, ensuring they reach their full potential. You will also play a crucial role in encouraging teamwork and fostering a positive, collaborative environment. By promoting open communication, mutual respect, and a shared dedication to excellence, you will help create a workplace where everyone feels valued and motivated. This role offers an exciting opportunity for a dynamic, ambitious culinary leader to make a significant impact, including coordinating catering services for school events and special functions.

The position primarily involves working Monday to Friday, 7 am to 4 pm, with flexibility for occasional night or weekend shifts as needed.

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 preferred.
* 5+ years of progressive culinary/kitchen management experience, (with catering experience preferred).
* Shown 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.