EXECUTIVE CHEF - Muncie Community Schools, IN

Compass Group•Muncie, IN

3d•$72,000 - $76,000•Onsite

About The Position

Muncie Community School District in Indiana is seeking an experienced Executive Chef to support a large, well‑established K–12 dining operation serving approximately 5,000 students across nine schools. This is a long‑tenured Chartwells account with strong client relationships and a positive, stable working environment. The Executive Chef will work within a salaried leadership structure that includes a Director of Dining Services, Assistant Director, and hourly administrative support, and will help lead a team of approximately 55 non‑union Chartwells frontline associates. This role does not require a degree and offers excellent job security within a respected district. This position is heavily administrative (approximately 75%), with responsibilities including ordering and inventory management, USDA and DOD ordering, menu creation, training, and leading the district safety committee. The remaining 25% is focused on hands-on cooking, catering, and specialty menu development. A strong culinary background is essential to support customized client menus, monthly catering, and an annual large-scale catered event serving up to 500 guests, as well as summer programming across eight active sites. Excellent communication skills are critical, as the role requires frequent engagement with district partners and clients. The position offers a desirable Monday–Friday schedule (7:00–3:30/4:00) with minimal nights or weekends (approximately two per year), making it a great opportunity for an organized, people-focused culinary leader who thrives in an operationally driven environment.

Requirements

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 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.
Willingness to actively engage in client satisfaction programs and activities.

Nice To Haves

Associate’s degree or equivalent experience in culinary arts.
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.