EXECUTIVE CHEF - Geary County Unified School District, Junction City, KS

Compass Group•Junction City, KS

1d•$70,000 - $75,000•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. Join Geary County USD 475 in Junction City, KS as our Executive Chef, serving approximately 7,300 students across 17 schools. Reporting to the Director of Dining Services, you'll lead culinary operations throughout this large satellite district, supporting and developing a team of 55 frontline associates while ensuring high standards for food quality, safety, and service. This is an exciting opportunity to help build a new account, make a visible impact across the district, and create exceptional dining experiences for students every day. Make School Dining Fun and Engaging - Bring creativity and energy to the cafeteria by leading exciting student-focused programs such as Mood Boost®, Student Choice®, Discovery Kitchen®, and Global Eats®. Through cooking demonstrations and student interaction, you'll introduce new flavors, encourage healthy choices, and make mealtime more enjoyable. If you love connecting with people, sharing your passion for food, and creating memorable experiences, this role offers the chance to inspire students while shaping the future of school dining.

Requirements

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 highly desired or equivalent experience in culinary arts.
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.
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.