EXECUTIVE CHEF - K12 Food Service, Houston, TX

Compass Group•Houston, TX

9d•$90,000 - $95,000•Onsite

About The Position

We are seeking an inspirational, kid‑focused Executive Chef to lead culinary operations across our growing K‑12 food service programs in the Houston, TX market. In this role, you’ll drive high‑quality, nutritious meals that appeal to diverse student populations while maintaining strong standards in food safety, consistency, and execution. Reporting to a Director of Dining Services, you’ll provide hands‑on leadership, mentoring frontline teams and bringing creativity, energy, and a strong sense of ownership to the program. This opportunity is ideal for a self‑starter who thrives in a collaborative, fast‑paced environment and enjoys working with students and developing strong teams. You’ll help elevate the dining experience through innovation, support key initiatives like Discovery Kitchen and annual cookoffs, and manage food cost and inventory with a focus on excellence. Best of all, this role offers outstanding work‑life balance with a Monday–Friday, 7 AM–4 PM schedule, giving you the chance to lead and grow—while still enjoying life outside the kitchen.

Requirements

Minimum of three plus years of progressive culinary/kitchen management experience, depending upon formal degree or training
Hands-on chef experience a must!
Comprehensive knowledge of food trends with a focus on quality, production, sanitation, food cost controls, and presentation
Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet

Nice To Haves

A.S. or equivalent experience preferred
Catering experience a plus
High volume, complex foodservice operations experience - highly desirable
Institutional and batch cooking experiences
ServSafe certified - highly desirable

Responsibilities

Plans regular and modified menus according to established guidelines
Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality
Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards
Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned
Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed
Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products
Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits
Follows facility, department, and Company safety policies and procedures to include occurrence reporting
Participates and attends departmental meetings, staff development, and professional programs, as appropriate