EXECUTIVE CHEF II - K12 SCHOOLS - BEDFORD, IN

Job Summary

Reporting to the Director of Dining Services, the Executive Chef will lead all culinary operations for 9 school locations in Bedford, IN, overseeing kitchen operations and directing the preparation of high-quality meals that meet all school nutrition guidelines.

This role is responsible for menu management and engineering, procurement and purchasing, inventory control, and ensuring exceptional food quality and presentation. The Executive Chef will drive operational excellence while balancing nutrition, student appeal, cost management, and compliance requirements. The Executive Chef will also be a visible leader and cultural champion, responsible for training, developing, and coaching culinary staff to build a positive, inclusive, and accountable team environment.

Key Responsibilities

• Develops regular and specialty menus in line with K12 standards, ensuring adherence to portioning and presentation guidelines.
• Trains kitchen staff in food preparation, equipment operation, and safety protocols, promoting a culture of excellence.
• Establishes and maintains thorough cleaning and maintenance schedules for equipment and work areas.
• Handles inventory of food and supplies, optimizing utilization while ensuring vital products are readily available.
• Ensures compliance with health and sanitation regulations through meticulous adherence to department procedures and participation in audits.
• Actively participates in departmental meetings, staff development initiatives, and professional programs to stay abreast of industry trends.
• Performs other duties as assigned to support the efficient functioning of a dining service operation.

Preferred Qualifications

• Associate’s degree desired or equivalent experience in culinary arts preferred.
• Two plus years of culinary/kitchen management experience.
• Proven success in complex foodservice operations, with a solid base in institutional and batch cooking.
• Hands-on chef experience is critical, accompanied by solid knowledge of food trends, emphasizing quality, production, sanitation, cost control, and presentation.
• Proficiency in computer applications, including Microsoft Office suite and email systems.
• Willingness to actively engage in client satisfaction programs and activities.
• ServSafe certification is highly desirable, highlighting a commitment to food safety.