EXECUTIVE CHEF - Elko County School District, ELKO, NV

Chartwells K12 is on the hunt for a dynamic Executive Chef to lead the culinary program for our new account with Elko County School District located in Elko, NV! Serving over 9,500 students across 36 public schools, this is a unique opportunity to be the face of food for an entire district. As Executive Chef, you'll oversee kitchen operations, ensure top-tier food safety, and collaborate with the Sr Director of Dining Services to craft creative, student-centered menus that educate and excite. You'll also support catering events, lead cooking demos, and manage production records and streamline kitchen systems.

This brand-new partnership is looking for a culinary leader who thrives in a client-facing role and loves engaging with students. You'll join a collaborative team that includes an Assistant Director and strong frontline team-all passionate about nourishing young minds. Whether you're teaching a food education class, chatting with students about their favorite meals, or testing out the next lunchtime favorite, you'll play a key role in delivering a fun, flavorful, and mission-driven dining experience every day.

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 detailed 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 highly desired or equivalent experience in culinary arts.
• 5+ years of progressive culinary/kitchen management experience, with catering experience preferred.
• Shown success in high-volume, sophisticated foodservice operations, with a solid base in institutional and batch cooking.
• Hands-on chef experience is critical, accompanied by extensive 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 dedication to food safety.