Executive Chef - K-12 Dining Operations Lead

Compass Group USA; Swampscott (MA); On-site; USD 85,000 - 105,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/AD&D

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off (varies by site)

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

FSAs

Personal Leave

Job summary

Chartwells K-12 is seeking an Executive Chef to lead kitchen operations in the Swampscott area, MA, ensuring menus meet corporate guidelines and quality standards. You will train staff on food preparation, safety, sanitation, and equipment operation, manage inventory and food costs, and coordinate with site leadership to deliver meals that kids love while complying with regulations.

Strong organizational and communication skills are required, along with ServSafe or equivalent certification.

Qualifications

• Three to five years of progressive culinary/kitchen management experience.
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
• Experienced with computers; MS Office (Word, Excel, PowerPoint), Outlook and Internet.
• ServSafe certification is desirable.

Responsibilities

• Oversee kitchen operations and direct meal preparation in line with corporate programs and guidelines.
• Plan regular and modified menus according to established guidelines.
• Train kitchen staff in food preparation, safety, sanitation and equipment operation.
• Establish cleaning and maintenance schedules for equipment, storage and work areas.
• Maintain inventory within guidelines and ensure necessary products are available.

Education

AS or equivalent experience

Tools

MS Office

Food safety and sanitation

Job description

Chartwells K-12 is seeking an Executive Chef to lead kitchen operations in the Swampscott area, MA, ensuring menus meet corporate guidelines and quality standards. You will train staff on food preparation, safety, sanitation, and equipment operation, manage inventory and food costs, and coordinate with site leadership to deliver meals that kids love while complying with regulations.

Strong organizational and communication skills are required, along with ServSafe or equivalent certification.