Executive Chef - K-12 District Culinary Innovator

Compass Group USA; Newtown (CT); On-site; USD 85,000 - 120,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Job summary

Chartwells K-12 in Sandy Hook, CT is seeking an Executive Chef to lead kitchen operations for a premier K12 school district. You will develop menus, train staff, and ensure health and safety compliance while driving excellence in foodservice.

The role offers an entrepreneurial culinary leadership path with emphasis on quality, cost control, and client satisfaction within a cafeteria environment.

Qualifications

• 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, with knowledge of quality, production, sanitation, cost control, and presentation.
• Proficiency in Microsoft Office suite and email systems.

Responsibilities

• Develops regular and specialty menus in line with K12 standards.
• Trains kitchen staff in food preparation, equipment operation, and safety protocols.
• Maintains cleaning and maintenance schedules for equipment and work areas.
• Manages inventory of food and supplies, optimizing utilization.
• Ensures compliance with health and sanitation regulations through audits.
• Participates in departmental meetings and professional programs.

Skills

Kitchen management

Culinary arts

Microsoft Office

Email systems

Client satisfaction

Education

Associate’s degree in culinary arts

Tools

ServSafe Certification

Job description

Chartwells K-12 in Sandy Hook, CT is seeking an Executive Chef to lead kitchen operations for a premier K12 school district. You will develop menus, train staff, and ensure health and safety compliance while driving excellence in foodservice.

The role offers an entrepreneurial culinary leadership path with emphasis on quality, cost control, and client satisfaction within a cafeteria environment.