Job Description

We are seeking an experienced K-12 Executive Chef to join a leading food service management company in the Chicago Heights, IL area!

Summary of Position :

The Executive Chef oversees all culinary operations for a designated school district, ensuring exceptional food quality, safety, and service in a clean and welcoming environment for students, staff, and parents. Working in partnership with District Managers within the district, the Executive Chef develops monthly menus that are nutritionally sound, cost-effective, compliant with federal guidelines, and appealing to diverse tastes. This role requires proven experience with the National School Lunch Program (NSLP) and/or Community Eligibility Provision (CEP), as well as cooking and production for satellite food service programs. The Executive Chef plays a critical leadership role in food operations and production, including menu planning, recipe development, staff training, quality control, and regulatory compliance.

Responsibilities:

• Lead and direct daily culinary operations across multiple school sites.
• Prepare and cook food according to standardized recipes, production records, and NSLP/CEP guidelines.
• Design and execute menus that are cost-effective, appealing, nutritionally balanced, and compliant with federal and state school meal requirements.
• Develop new recipes utilizing USDA commodities and purchased products that meet nutritional standards and student preferences.
• Oversee and coordinate food production for satellite food service programs, ensuring safe transport, quality, and consistency across all sites.
• Conduct taste testing and product evaluations with students, staff, and stakeholders.
• Lead culinary demonstrations and promotional events to engage the school community.
• Input menus into nutritional analysis software and maintain documentation for compliance and audit readiness.
• Manage food and supply ordering processes, balancing quality needs with cost-control measures.
• Provide ongoing training to culinary and kitchen staff in food safety (including HACCP), cooking techniques, portion control, food cost management, and presentation.
• Collaborate with Cafeteria Managers to ensure operational efficiency and consistent quality standards districtwide.
• Oversee production schedules, inventory management, and waste-reduction initiatives.
• Supervise, coach, and evaluate culinary staff, fostering a positive and productive work environment.
• Ensure compliance with all local, state, federal, and company health and safety regulations.
• Prepare and submit operational and compliance reports on time.
• Perform other duties as assigned.

Qualifications:

• High school diploma or GED required; culinary degree or related certification preferred.
• Minimum of 3 years’ experience in K-12 food service with direct involvement in the NSLP and/or CEP required.
• Experience managing large-scale food operations and production, including satellite meal programs, required.
• Strong leadership skills with the ability to direct multi-site culinary teams.
• Proven ability to manage restaurant/cafeteria budgeting, food costs, and inventory.
• Advanced culinary skills with the ability to adapt recipes for large-volume production.
• In-depth knowledge of HACCP and other food safety standards.
• Must possess a valid food handler’s card within two (2) weeks of hire, if applicable.
• Proficient in Microsoft Office Suite; experience with nutritional analysis software preferred.
• Excellent communication skills with the ability to train and mentor diverse staff.
• Commitment to serving students from varied backgrounds, cultures, and socio-economic situations.
• Energetic, positive, and adaptable leadership style.

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