EXECUTIVE CHEF II - K12 SCHOOLS - BEDFORD, IN

Compass Group•Bedford, IN

14d•Onsite

About The Position

Chartwells K12's goal is to make sure students leave the cafeteria happier and healthier than they came in, by serving food kids love to eat and creating custom dining programs. With more than 16,000 associates in 4,500 schools, ranging from large public institutions to small charter and private schools, Chartwells K12 is built on decades of food, education and operational experience driven by top culinary, nutrition, wellness, and sustainability talent. For more information, visit www.ChartwellsK12.com. Reporting to the Director of Dining Services, the Executive Chef will lead all culinary operations for 9 school locations in Bedford, IN overseeing kitchen operations and directing the preparation of high-quality meals that meet all school nutrition guidelines. This role is responsible for menu management and engineering, procurement and purchasing, inventory control, and ensuring exceptional food quality and presentation. The Executive Chef will drive operational excellence while balancing nutrition, student appeal, cost management, and compliance requirements. The Executive Chef will also be a visible leader and cultural champion, responsible for training, developing, and coaching culinary staff to build a positive, inclusive, and accountable team environment. The ideal candidate is a strong communicator and change-maker who can gain buy-in, successfully implement new processes and menu initiatives, and adapt to evolving operational needs. Success in this role requires a commitment to food safety and compliance, the ability to pivot when needed, and a passion for ensuring staff understand expectations and consistently deliver outstanding results.

Requirements

Two plus years of culinary/kitchen management experience.
Proven success in complex foodservice operations, with a solid base in institutional and batch cooking.
Hands-on chef experience is critical, accompanied by solid 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.

Nice To Haves

Associate’s degree desired or equivalent experience in culinary arts preferred.
ServSafe certification is highly desirable, highlighting a commitment to food safety.

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.