REGIONAL CHEF - K-12 FOOD SERVICE - MO, AR, MS, LA

Job Summary

Working as a Regional Chef for Chartwells K12, you will partner with the leadership team to plan, implement, and support innovative culinary programs that positively impact the lives of countless K-12 students throughout the South Central Region, including Missouri, Arkansas, Louisiana, and Mississippi. This role is responsible for driving culinary excellence, menu innovation, operational consistency, and student engagement across the assigned territory while collaborating closely with district partners and regional teams. 

 

The Regional Chef will provide hands-on culinary leadership, training, and support to ensure the successful execution of Chartwells K12 culinary initiatives and programs. This position requires approximately 50% travel, primarily throughout the South Central Region, with occasional travel to support other regions, attend national meetings, conferences, and company events. The ideal candidate will reside in Missouri or Arkansas; however, qualified candidates residing within any of the four states in the assigned region (Missouri, Arkansas, Louisiana, or Mississippi) will be considered. 

 

Key Responsibilities:

• Lead and inspire best in class culinary programs and standards through communication, training and assessment of execution across a region of school districts.
• Support new business growth and retention of existing business through menu and program innovation, live presentation support and contributions to formal proposal submissions.
• Provide onsite and remote training, coaching, and development of key culinary personnel within assigned territory.
• Develop and mentor regional Culinary Innovation Council to ensure a continuous cycle of new product and program development.
• Provide onsite support for new account openings and key events within the territory.
• Orientate and on-board new chefs and culinarians
• Collaborate and communicate effectively with a diverse regional resource team including  Operations, Marketing, Nutrition and Finance to achieve business goals.
• Optimize, monitor and ensure compliance with regulatory and procurement standards, seeking opportunities for product cost or quality improvements in partnership with Purchasing and Supply Chain teams.
• Complete all required reports, logs, and quality audits in a thorough and timely manner.

 

Preferred Qualifications:

• Bachelor’s degree in culinary arts preferred/or equivalent professional culinary experience.
• 7+ years of progressive culinary experience 
• Strong executive presence
• Excellent verbal and written communication skills
• Strong organizational, leadership, mentoring and training skills
• Strategic and analytic thinker with the ability to adapt to evolving market conditions
• Project management skills preferred
• Strong technical skills in MS office, recipe management and nutrition systems 
• Ability to generate organic growth by building top line driven initiatives with middle and bottom-line tactics top of mind
• A proven track record of innovation leadership and scaling for growth
• Ability to travel 50+%