Executive Chef - Food and Nutrition Services

Jeffco Public Schools; Colorado; On-site; USD 75,000 - 89,000; Full time

Job summary

Jeffco Public Schools is seeking an Executive Chef - Food and Nutrition Services to lead culinary operations in a school district serving 69,000 students. This role manages a team across multiple kitchens, develops menus in line with USDA guidelines, and drives training and quality across the FNS department.

The role emphasizes from-scratch cooking, nutrition standards, and collaboration with district dieticians.

Qualifications

• Minimum 5 years cooking/baking experience in commercial or institutional setting.
• 3+ years as Sous Chef and/or Executive Chef.
• Experience developing training in culinary arts.

Responsibilities

• Develop new menu and recipe items; provide culinary demonstrations and leadership for staff.
• Train managers and hourly staff on recipe prep and food production.
• Coordinate with leadership on catering and banquet menu development.

Skills

Word processing

Spreadsheet

Nutrient analysis software

Bilingual skills preferred

Education

Culinary Degree/Certificate Preferred

Equivalent experience considered

Tools

Nutrient analysis software

Job description

Executive Chef - Food and Nutrition Services

Jeffco Public Schools (Jeffco) is located in Jefferson County, Colorado. It is the second largest school district in Colorado serving 69,000 students across 155 schools. With 14,000 employees, the district is the largest employer in Jefferson County and has provided educational excellence for more than 70 years.

Jeffco embraces the spirit of the West and the natural beauty of the Rocky Mountain region with the county spanning more than 770 square miles running the length of the western edge of the Denver metropolitan area. The district is diverse in both population and geography, from urban to rural, including the mountain communities in the foothills west of Denver.

Overall, Jeffco has 31% of students that qualify for free and reduced lunch, an indicator of poverty, and 34% minority (25% Hispanic) student population. The district is implementing a new strategic plan, Jeffco Thrives 2025 that is focused on providing a world-class education that prepares all Jeffco students for bright and successful futures as local and global citizens. Come join us!

Jeffco Public Schools is a Single-State Employer. All candidates hired by Jeffco Public Schools must reside within the state of Colorado.

ABOUT THE SCHOOL/DEPARTMENT

The Jeffco Food and Nutrition Services (FNS) department provides Jeffco students with access to healthy and nutritious meals to support their learning. Each year, the FNS team serves approximately 4.5 million lunch meals, 1 million breakfast meals, and generates about $5.5 million in a la carte sales. The FNS team consists of over 400 employees who serve our students in more than 140 full-service kitchens and a central warehouse. FNS administers many programs, including the National School Lunch and Breakfast programs, Afterschool Snacks, Fresh Fruit and Vegetable programs and Summer Food Service Programs. Enjoy a fun, fast-paced environment with a school-based schedule, and no nights or weekends!

HOURS AND DAYS WORKED

Desired Start Date: 09/16/2026

Executive Chef - Food and Nutr

Annual Position

FLSA: Exempt

FTE: 1.00000 , Hours/Day: 8.000 , Days/Year: Year Round

Salary Plan, Grade, Step: JCA - Administrator - 229 days , G02, 1

Min-Mid Annual Salary Range: $74,621.00 - $89,378.50 Effective as of: 06-16-2025

Compensation schedules for Jeffco Schools can be found here. Starting salary for non-licensed roles is based on the candidate's relevant work experience and education. Additional considerations may be given for job-specific certifications and skills. Applicants should submit all relevant and verifiable education, training and work experiences at the time of application. Starting Salary for licensed educators is based on the step and lane schedule found here.

PRE-EMPLOYMENT REQUIREMENT

The successful new hire or rehired candidate will be responsible to complete and incur the fingerprinting and processing fee of $54.50 through an appropriate fingerprinting vendor and the Colorado Bureau of Investigation, within 48 hours of offer acceptance.

RESPONSIBILITIES

SUMMARY Under the direction of the Food and Nutrition Service Director of Operations, develop new menu and recipe items, provide culinary demonstrations, training and leadership for the school managers and staff, use multimedia instructional materials as necessary to meet the culinary and training needs for all food service sites.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Develop, implement and oversee formalized product testing and market research programs responding to the marketplace and to needs of students and staff. Use market research to develop new products with selected student focus groups, and conduct taste tests for approval by the students. Develop new recipes in compliance with USDA guidelines, using regional food ingredients when practical. Suggest and make recipe changes that respond to the market place and to students and staff needs, both present and anticipated.

Train food service managers, catering and hourly staff on recipe preparation, advanced food production and presentation. Conduct training needs analyses, develop tools to for presentations and select appropriate means of presentation and delivery.

Coordinate with the Director of Operations and catering staff in developing menu and recipes for catering and banquet operations.

Provide specialized training, as needed to the FNS administrative staff and Food Service School Managers, coordinating all aspects of food standards in each area. Promote cohesiveness in our programs between menus, procurement, equipment and delivery operations.

Maximize productivity of food purchase dollars to ensure a balanced mix of USDA commodity and vendor supplied food products.

Provide culinary vision to the menu-planning process through coordination with the District dietician.

Other duties as assigned

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EXPERIENCE: A minimum of 5 years practical experience in "from scratch" cooking and/or baking in a commercial or institutional environment, preferably to include experience with USDA Child Nutrition Programs Standards and accountability. Three (3) years as a Sous Chef and/or Executive Chef. Three (3) years experience developing and implementing training in culinary arts. Training and experience in using various up-to-date, modern food preparation equipment.

EDUCATION AND TRAINING: Any combination of education, training, or experience equivalent to completion of a program in culinary arts, institutional food service management, or related field. Culinary Degree/Certificate Preferred. Equivalent experience will be considered.

CERTIFICATES, LICENSES, REGISTRATIONS: A valid Colorado Driver License. Jefferson County Food Handlers permit or able to get a permit within 30 days.

SKILLS, KNOWLEDGE, & EQUIPMENT: Must have knowledge of word processing software; spreadsheet software; internet and software. Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations; to write reports, business correspondence, and procedure manuals; and effectively present information and respond to questions from staff, administrators, and customers. Bilingual skills preferred. Ability to work with mathematical concepts such as probability; statistical interference; algebra; and concepts such as fractions, percentages, ratios, and proportions to practical situations. Ability to use and work with nutrient analysis software.

DECISION MAKING: Ability to demonstrate and design process flow and procedures; identify and resolve problems in a timely manner; gather and analyze information skillfully; develop alternative solutions; work well in group problem solving solutions; and use reason when dealing with emotional topics. Ability to generate creative solutions; use feedback to modify designs; and demonstrate attention to detail. Balance team and individual responsibilities; exhibit objectivity and openness to various views; give and welcome feedback; contribute to building a positive team spirit; and put success of team above own interests.

COMMUNITY RELATIONS: Daily contact with classified staff within/outside department and professional staff within department to furnish information, resolve routine corrections/adjustments, and maintain relationships. Frequent contact with vendors and parent community groups.

SPAN OF CONTROL: Directly supervises 1- 5 employees. Positions supervised include Central Kitchen Manager. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include assisting Supervisor/Manager with the hiring by submitting a requisition form for a vacancy of a full-time manager or food service worker to the Food and Nutrition Services Human Resources staff who follows the District interviewing and selection process for advertising, bidding, conducting panel interviews, and selecting the most qualified candidate to fill a vacancy. The position recommends to department administration the candidates they believe meet the qualifications and requirements of the job. In the event of a part-time food service worker vacancy, this position ensures that the Food and Nutrition Service School Manager trains and develops substitutes to prepare them for promotion to hourly worker status. This position is responsible for evaluating and disciplining employees and may recommend terminations. This position is directly responsible for 17-18 employee evaluations.

EDUCATIONAL DELIVERY: Provide expertise using food service technology and curriculum as it relates to culinary education. Use computers and software such as Word and Excel to utilize these and other software packages to facilitate menu and recipe analysis as well as fiscal accountability.

COMPLEXITY OF WORK: Work is self directed and assigned by Director, Operations - Food and Nutrition Services. Requires ability to define problems, collect data, establish facts, and draw valid conclusions. Must be able to interpret an extensive variety of technical instructions. Must respond promptly to customer needs, service and assistance; and solicit customer feedback to improve service. Must possess strong oral and written communication skills. Must be able to balance team and individual responsibilities, recognize accomplishments of other team members, and contribute to team building. Must make self available to staff; solicit and apply customer feedback (internal and external); and look for ways to improve and promote quality. Must have strong work ethics, work with integrity and ethically; uphold organizational values, and follow policies and procedures.

PHYSICAL DEMANDS: While performing the duties of this job, the employee is regularly required to talk and listen. The employee frequently is required to stand; walk; sit; and use hands to finger, handle, or feel. Ability to stand for long periods, stoop, and bend. The employee is occasionally required to reach with hands and arms. The employee must frequently lift and/or move up to 25 pounds and occasionally lift 50 lbs. Specific vision abilities required by this job include close vision, distance vision, and ability to adjust focus.

MENTAL FUNCTIONS : While performing the duties of this job, the employee is regularly required to compare, analyze, communicate, copy, coordinate, instruct, compute, synthesize, evaluate, interpersonal skills, compile, and negotiate.

WORK ENVIRONMENT: The noise level in the work environment is usually moderate

The Jefferson County School District does not discriminate on the basis of disability, race, color, creed, religion, national origin, age, sexual orientation, marital status, political affiliation, pregnancy, or gender.