Regional K-12 Chef: Menu Innovation & Training Lead

Compass Group, North America; Little Rock (AR); On-site; USD 110,000 - 140,000; Full time

Job summary

Chartwells K12 is seeking a Regional Chef to partner with the leadership team to plan, implement, and support innovative culinary programs across the South Central Region (Missouri, Arkansas, Louisiana, Mississippi). You will drive culinary excellence and student engagement while ensuring menu consistency.

The role requires approximately 50% travel across the region with occasional national meetings and events.

Qualifications

• Bachelor’s degree in culinary arts or equivalent professional culinary experience.
• 7+ years of progressive culinary experience.
• Strong executive presence and leadership abilities.
• Excellent verbal and written communication skills.
• Strong organizational, mentoring and training capabilities.
• Strategic thinker with ability to adapt to evolving market conditions.
• Project management skills preferred.

Responsibilities

• Lead and inspire culinary programs and standards across a region of school districts.
• Support menu and program innovation through training and live presentations.
• Provide onsite and remote training and development for regional culinary staff.
• Develop regional Culinary Innovation Council for new products.
• Support new account openings and key events within the territory.
• Onboard new chefs and culinarians in the region.
• Collaborate with Operations, Marketing, Nutrition and Finance to meet business goals.
• Ensure regulatory and procurement standards compliance and drive cost/quality improvements.
• Complete reports, logs, and quality audits in a timely manner.

Skills

Culinary leadership

Executive presence

Communication skills

Organizational skills

Mentoring and training

Strategic thinking

Project management

Education

Bachelor’s degree in culinary arts

Job description

Chartwells K12 is seeking a Regional Chef to partner with the leadership team to plan, implement, and support innovative culinary programs across the South Central Region (Missouri, Arkansas, Louisiana, Mississippi). You will drive culinary excellence and student engagement while ensuring menu consistency.

The role requires approximately 50% travel across the region with occasional national meetings and events.