EXECUTIVE CHEF - K-12 SCHOOLS

Compass Group•North Coventry Township, PA

3d•$60,000 - $65,000•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 Summary We are seeking an Executive Chef to oversee the culinary operations of our K-12 food service program. This is a great opportunity for a culinary professional who enjoys providing high-quality meals for students while supporting special district events. The Executive Chef oversees daily culinary operations, ensuring food quality, presentation, customer satisfaction, and overall operational excellence. This position also helps support student engagement programs, including Global Eats, Discovery Kitchen, Mood Boost, and Student Choice. In addition, the role manages all catered events, including board dinners, special school events, and district meetings, while ensuring a high level of food quality and service. If you're a hands-on chef who enjoys leading teams and creating great food.

Requirements

Two plus years of culinary/kitchen management experience, (with catering experience preferred).
Proven success in complex foodservice operations, with a solid base in institutional and batch cooking.
Hands-on chef experience is critical, accompanied by solid 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 desired or equivalent experience in culinary arts.
ServSafe certification is highly desirable

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.