EXECUTIVE CHEF - K12 FOOD SERVICE - Fort Worth ISD (FWISD), TX

Compass Group•Fort Worth, TX

1d•Onsite

About The Position

We are seeking an experienced Executive Chef to join the culinary leadership team supporting the Fort Worth ISD account as part of the Chartwells K12 | Compass Group USA organization. In this role, you will leverage your culinary expertise to help deliver high‑quality, student‑focused meals that align with nutrition standards and NSLP requirements. As one of three Executive Chefs on the account, this position plays a key role in driving food quality, consistency, and innovation while collaborating closely with peers who provide campus‑level culinary support across the district. Reporting to a Senior Director of Dining Services, the Executive Chef provides hands‑on, boots‑on‑the‑ground culinary leadership, spending significant time in schools to ensure menu compliance, recipe adherence, proper cooking techniques, and strict HACCP and food safety standards. You will coach and develop culinary and site teams, partner with Directors of Dining Services and your fellow Executive Chefs, and support the consistent execution of district‑wide culinary programs across this large, high‑visibility account—playing an important role in fulfilling our mission to feed kids well.

Requirements

Five (5) years of progressive culinary/kitchen management experience.
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.
Proven knowledge of HACCP controls, including proper food storage, handling, and utilization practice

Nice To Haves

Associate’s degree in culinary arts highly desired or equivalent experience.
Previous K–12 culinary experience strongly preferred; demonstrated knowledge of state and federal food program standards and guidelines
Bilingual (English/Spanish) with the ability to communicate in Spanish in a professional work environment preferred

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.