Job Overview
Compensation
Salary
Range $80,000.00 - $85,000.00
Work Schedule
Day Shifts
Benefits
Medical
Dental
Vision
Life insurance
Disability insurance
Retirement Plan
Paid Time Off
holiday time off
Associate Shopping Program
Health and wellness programs
Discount Marketplace
Identity Theft Protection
Pet insurance
Commuter Benefits
Employee assistance program
flexible spending accounts
Paid parental leave
Personal Leave
Job Description
Chartwells K12 is a leading provider of foodservice programs in K-12 schools, dedicated to ensuring students leave the cafeteria happier and healthier than when they arrived. With a workforce of over 16,000 associates serving in approximately 4,500 schools across various public, charter, and private institutions, Chartwells K12 prides itself on decades of culinary, educational, and operational experience. This experience is supported by top talent in culinary arts, nutrition, wellness, and sustainability, enabling the company to craft custom dining programs that meet the diverse needs of students and schools. The company is committed to serving food that children love to eat while fostering a positive and engaging dining environment.
The role of Executive Chef within a Union School District located in San Jose, CA, offers a remarkable opportunity to lead the culinary operations serving around 5,400 students across 8 schools. Reporting to the Director of Dining Services, the Executive Chef will assume a hands-on leadership position responsible for overseeing daily food production, program execution, and ensuring quality and operational excellence within all school kitchens. This role involves a blend of culinary expertise, leadership, and operational management, requiring daily visits to school sites to maintain high standards.
As Executive Chef, the individual will be charged with comprehensive menu management, development and compliance of production sheets and recipe books, food safety and sanitation protocols, inventory oversight, and maintaining superior culinary standards district-wide. Additionally, this position includes oversight and creation of light catering events and innovative student dining engagement programs such as Mood Boost, Global Eats, and Student Choice, which aim to enrich students' dining experiences and participation.
This role suits a self-motivated, detail-oriented culinary professional with experience in the K-12 foodservice sector who thrives on team building and creating memorable meals. The role requires leadership by influence, especially because the district's dining team operates under a unionized model, making communication, collaboration, and relationship-building essential. Responsibilities extend to mentoring and developing staff, introducing fresh ideas to boost participation, and supporting both operational efficiency and financial objectives.
This Executive Chef position offers a desirable Monday through Friday daytime schedule that promotes work-life balance. Compensation for the role ranges from $80,000 to $85,000 annually, complimented by an attractive benefits package including medical, dental, and vision insurance, paid time off, and a 401K retirement plan. This setting is ideal for candidates looking to apply their culinary expertise within an educational environment that values health, quality, and innovation in student dining services.
The role of Executive Chef within a Union School District located in San Jose, CA, offers a remarkable opportunity to lead the culinary operations serving around 5,400 students across 8 schools. Reporting to the Director of Dining Services, the Executive Chef will assume a hands-on leadership position responsible for overseeing daily food production, program execution, and ensuring quality and operational excellence within all school kitchens. This role involves a blend of culinary expertise, leadership, and operational management, requiring daily visits to school sites to maintain high standards.
As Executive Chef, the individual will be charged with comprehensive menu management, development and compliance of production sheets and recipe books, food safety and sanitation protocols, inventory oversight, and maintaining superior culinary standards district-wide. Additionally, this position includes oversight and creation of light catering events and innovative student dining engagement programs such as Mood Boost, Global Eats, and Student Choice, which aim to enrich students' dining experiences and participation.
This role suits a self-motivated, detail-oriented culinary professional with experience in the K-12 foodservice sector who thrives on team building and creating memorable meals. The role requires leadership by influence, especially because the district's dining team operates under a unionized model, making communication, collaboration, and relationship-building essential. Responsibilities extend to mentoring and developing staff, introducing fresh ideas to boost participation, and supporting both operational efficiency and financial objectives.
This Executive Chef position offers a desirable Monday through Friday daytime schedule that promotes work-life balance. Compensation for the role ranges from $80,000 to $85,000 annually, complimented by an attractive benefits package including medical, dental, and vision insurance, paid time off, and a 401K retirement plan. This setting is ideal for candidates looking to apply their culinary expertise within an educational environment that values health, quality, and innovation in student dining services.
Job Requirements
- High school diploma or equivalent
- minimum of three years culinary kitchen management experience
- ability to lead and influence unionized staff
- strong communication and interpersonal skills
- ability to work in a fast-paced, high volume foodservice environment
- knowledge of food safety and sanitation regulations
- proficiency with computer applications including Microsoft Office
- availability to visit multiple school sites regularly
- valid food handler certification or ability to obtain
- physical ability to perform kitchen duties
- ServSafe certification preferred
Job Qualifications
- A.S. degree or equivalent experience preferred
- minimum of three plus years of progressive culinary or kitchen management experience depending on formal degree or training
- catering experience a plus
- experience with high volume, complex foodservice operations highly desirable
- institutional and batch cooking experience
- hands-on chef experience required
- comprehensive knowledge of food trends with emphasis on quality, production, sanitation, food cost controls, and presentation
- proficient with computers including Microsoft Office (Word, Excel, PowerPoint), Outlook, email and internet
- ServSafe certification highly desirable
Job Duties
- Plan regular and modified menus according to established guidelines
- follow standardized recipes, portioning and presentation standards
- complete and use daily production worksheets and waste log sheets
- taste completed meals to ensure quality
- train kitchen staff in food preparation, safe handling, equipment operation, food safety and sanitation
- establish and maintain cleaning and maintenance schedules for equipment, storage and work areas
- ensure kitchen staff follow and complete cleaning schedules
- maintain inventory of food and non-food supplies within guidelines
- make decisions regarding utilization of leftover food products
- comply with federal, state and local health and sanitation regulations
- follow facility, department and company safety policies
- participate in departmental meetings and staff development programs
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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