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

Compass Group•Fort Worth, TX

1d•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. We are seeking an experienced Executive Chef to serve as the lead culinarian for the Fort Worth ISD account as part of the Chartwells K12 | Compass Group USA team. This role partners closely with Registered Dietitians on menu development, blending culinary expertise with nutrition standards and NSLP requirements to deliver high‑quality, student‑focused meals. As the culinary leader for the account, the Executive Chef sets the vision and standards for food quality, consistency, and innovation, while working alongside additional Executive Chefs who provide campus‑level culinary support. Reporting to the Senior Director of Dining Services, the Executive Chef provides boots‑on‑the‑ground, hands‑on culinary leadership, spending significant time in schools to ensure menu compliance, recipe adherence, proper cooking techniques, and strict HACCP and food safety compliance. You will coach and develop culinary and site teams, collaborate with Directors of Dining Services and fellow Executive Chefs, and support the consistent execution of district‑wide culinary programs across this large, high‑visibility account—playing a critical 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.