EXECUTIVE CHEF - Shawnee Public Schools, Oklahoma

Compass Group•Shawnee, OK

2d•$70,000 - $75,000•Onsite

About The Position

EXECUTIVE CHEF – SHAWNEE PUBLIC SCHOOLS, OKLAHOMA Bring your culinary creativity to a role where you can truly make a difference. As Executive Chef for Shawnee Public Schools, you’ll lead the culinary vision for a district serving approximately 3,200 students across 7 schools—delivering fresh, flavorful, and nutritious meals students are excited to enjoy each day. Enjoy a fantastic schedule with no nights, weekends, or holidays—you’ll be cooking dinner at home in the evenings (pending the needs of the business), while still having the opportunity to innovate, lead, and showcase your talents at scale. In this role, you’ll inspire and guide a team of up to 30 associates, driving excellence in food quality, safety, presentation, and consistency across all sites. You’ll be hands-on with menu development, training, and daily execution, while partnering with leadership to elevate the overall dining experience. If you’re passionate about mentoring teams, love bringing new food concepts to life, and want a rewarding role with a schedule that supports your lifestyle—this is your chance to lead, create, and make a lasting impact.

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 desired or equivalent experience in culinary arts.
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.
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.