EXECUTIVE CHEF - K12 Food Service - Geary County U

Compass Group•Junction City, KS

11d•$74,000 - $76,000•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.Job SummaryDo you love great food, meaningful work, and leading teams that truly make a difference? Geary County School District (USD 475) is looking for an Executive Chef who’s excited to shape the daily dining experience for approximately 7,300 students across 15 schools in Junction City, Kansas. This role is all about creativity, consistency, and connection—bringing nutritious, student‑approved meals to life while keeping operations aligned with NSLP and USDA guidelines. You’ll be a visible, hands‑on culinary leader who enjoys building relationships, mentoring teams, and collaborating closely with district partners to create a positive food culture across schools. Working alongside the Director of Dining Services, you’ll help elevate food quality and inspire frontline staff—all while enjoying an exceptional Monday–Friday, 7:00 AM–4:00 PM schedule with minimal to no nights, weekends, or holidays. If you’re passionate about food, people, and purpose, this is a role where you can truly thrive.

Requirements

Proficiency in computer applications, including Microsoft Office suite and email systems.

Nice To Haves

Associate’s degree highly desired or equivalent experience in culinary arts.
5+ years of progressive culinary/kitchen management experience, 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 critical, accompanied by extensive knowledge of food trends, emphasizing quality, production, sanitation, cost control, and presentation.
Willingness to actively engage in client satisfaction programs and activities.
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.