Executive Chef (9969)

JOB DESCRIPTION

Job Title Executive Chef Evaluation Type Support Department Child Nutrition Pay Grade S2 FLSA Exempt Date Revised April 2026 Supervisor Director of Child Nutrition

BASIC FUNCTION & RESPONSIBILITY

The Executive Chef for Bastrop ISD Child Nutrition Services is a management position responsible for leading and elevating the district's culinary program. As part of the district's transition to a self-operated model, this role is critical in designing and implementing professional culinary standards that align with federal, state, and local guidelines, while cultivating an inclusive and innovative student dining experience. The Executive Chef ensures the consistent delivery of high-quality, nutritious meals in accordance with USDA Child Nutrition Program requirements. This position also leads all aspects of staff culinary training, kitchen operations, and district-wide catering, and plays a key role in promoting the values of wellness, excellence, and food equity under the vision of Bastrop

ISD. QUALIFICATIONS

Education/Certification:

Culinary degree from an accredited institution preferred ServSafe® Manager Certification required Clear and valid Texas driver's license required

Special Knowledge/Skills/Abilities:

Bilingual (English/Spanish) required Knowledge of

USDA/TDA

Child Nutrition Program requirements, including NSLP, SBP, offer versus serve, and meal pattern standards Knowledge of Texas procurement requirements, compliance standards, and audit readiness preferred Knowledge of large-scale K-12 menu planning, scratch cooking, and standardized recipe development Understanding of food safety regulations, HACCP principles, sanitation standards, and audit readiness Ability to lead, train, and coach kitchen staff across multiple campuses Ability to scale menus and recipes into consistent, repeatable production processes Strong communication and collaboration skills with kitchen managers, dietitians, and operational leadership Ability to balance culinary creativity with compliance, cost control, and operational realities Knowledge of commodity utilization, inventory management, and waste reduction practices Ability to problem-solve in real time and adapt to changing operational needs Ability to build a culture of professionalism, consistency, accountability, and pride Ability to support the district's mission by recognizing school food service as both an operational function and an act of service to students

Experience:

Minimum of five (5) years of progressive senior-level culinary leadership experience required, including executive oversight of large-scale food service operations Demonstrated success leading, developing, and supporting multi-site culinary teams, with a strong emphasis on coaching, collaboration, and consistent execution across locations Proven experience fostering positive team culture while maintaining high standards for food quality, safety, and operational excellence Experience guiding teams through catering operations, special events, and district- or enterprise-level initiatives Advanced proficiency in inventory management, production forecasting, cost controls, and food service technology systems

CHARACTERISTIC DUTIES & RESPONSIBILITIES

The essential functions, pursuant to the Americans with Disabilities Act, may include the characteristic duties, responsibilities, knowledge, skills, and abilities noted herein; however, this is not a comprehensive listing of all functions and tasks performed by positions found in this job description.

Main Duties & Responsibilities:

Establishes and enforces professional culinary standards that support excellence in food quality, safety, presentation, and customer service across all district campuses. Oversees daily culinary operations including scratch cooking, batch production, recipe adherence, portion control, and allergen management. Ensures full compliance with all regulatory agencies, including USDA, TDA, local health departments, and internal district policies for food safety, sanitation, HACCP procedures, and workplace safety. Supervises and mentors' culinary staff, including campus kitchen leads, catering chefs, and production teams; conducts regular coaching, performance reviews, and training. Creates and implements a professional development program for culinary staff, focusing on advanced cooking techniques, food safety, time and cost efficiency, and culinary innovation. Monitors and controls food and labor costs, analyzes trends, and assists with procurement forecasting, inventory management, and vendor performance. Leads the district's catering program, ensuring all special events, community meetings, and VIP functions reflect the district's culinary vision and professional excellence. Works directly with kitchen leads to coach, support, and develop site-based culinary leadership in the consistent execution of menus, recipes, and professional standards. Develops and standardizes recipes that emphasize scratch cooking, flavor diversity, nutritional quality, and regional appeal. Champions student and community engagement through interactive events, hands-on culinary experiences, taste-testing opportunities, and culturally inspired food celebrations. Maintains high standards for kitchen equipment care, food handling, storage, and cleanliness in compliance with Bastrop ISD expectations and applicable health codes. Collaborates with the Director of Child Nutrition and senior leadership to align culinary strategy with district-wide goals for student health, satisfaction, and academic support.

SUPERVISION EXERCISED

None

MENTAL DEMANDS/PHYSICAL DEMANDS/ENVIRONMENTAL FACTORS

Tools/Equipment Used:

Standard commercial kitchen equipment and tools including slicers, mixers, pressure steamers, ovens, fryers, dishwashers, utility carts, and sharp utensils

Posture:

Prolonged standing; frequent bending, stooping, squatting, pushing, pulling, and twisting

Motion:

Continual walking; frequent reaching, grasping, squeezing, wrist movement, and ladder use

Lifting:

Frequent moderate lifting and carrying (15-44 pounds)

Environment:

Indoor work in a commercial kitchen; exposure to temperature extremes, humidity, noise, steam, chemicals, slippery surfaces, and moving equipment

Mental Demands:

Work with frequent interruptions; maintain focus, composure, and professionalism under pressure; lead by example in a fast-paced, student-centered setting