EXECUTIVE CHEF - Food Service - Byron Public Schools (ISD 531), MN

Compass Group•Byron, MN

6d•$55,000 - $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 Are you an innovative culinary professional with boundless energy and a passion for excellence? Join us as Executive Chef for our new K–12 school district partnership at Byron Public Schools located in MN, where you’ll lead kitchen operations with creativity, precision, and pride for four schools with 2400 students enrolled. Reporting to the Director of Dining Services, you’ll inspire your team, elevate menus, and create fresh, high-quality meals that fuel students’ days—all while fostering a safe, positive, and engaging work environment. This is a unique opportunity for a dynamic, entrepreneurial leader to make a real impact in a rewarding, community-centered setting. Even better, you’ll enjoy an exceptional work-life balance with little to no nights, weekends, or holidays—giving you more time to recharge and enjoy life outside the kitchen.

Requirements

Two (2) plus years of culinary/kitchen management experience.
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 preferred.
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.