Child Nutrition Executive Chef

Primary Purpose

The Executive Chef for Child Nutrition is responsible for leading the development and execution of nutritious, high-quality, and appealing meals for students while ensuring full compliance. This role oversees menu planning, recipe standardization, food production, and culinary innovation. The Executive Chef supports operational excellence by ensuring consistency in food quality, presentation, and portion control across all campuses. Additionally, the role provides training and guidance to campus kitchen staff on culinary techniques, food safety, and standardized procedures to ensure compliance, efficiency, and high levels of customer satisfaction.

Minimum Qualifications

Education/Certification

• Culinary degree from an accredited institution
• Valid ServSafe Manager Certificate (mandatory).
• Clear and valid Texas driver's license required
• Candidates must have a satisfactory outcome of a fingerprinting background check. Non-refundable fee (approximately $50.00) paid by the employee.

Required Experience

• Minimum of five (5) years of progressive senior-level culinary leadership experience required, including executive oversight of large-scale food service operations.

Knowledge/Skills

• Bilingual (English/Spanish) preferred
• Proficiency in using commercial kitchen equipment.
• Basic computer software skills for record-keeping and point-of-sale (POS) systems.
• Strong mentorship and leadership capabilities for staff training.
• 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 large-scale K-12 menu planning, scratch cooking, and standardized recipe development
• Knowledge of commodity utilization, inventory management, cost control and waste reduction practices

Major Responsibilities and Duties

Menu & Recipe Development

• Create and standardize innovative recipes focused on scratch cooking with fresh ingredients.
• Implements a plan for providing foodservice for special functions consistent with Board of Education policies
• Establishes the role of the CNP as a resource for expertise in the development and presentation of nutrition education materials and activities.
• Develops cost-effective menus that maintain nutrition integrity and meet all local, state, and federal guidelines and regulations.
• Works with school staff, teachers, parents, physicians, dietitians or school nurses to address specialized diets and food allergies.
• Oversees daily culinary operations including scratch cooking, batch production, recipe adherence, portion control, and allergen management.
• 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.
• Manages the district's catering operations including food cost and inventory.
• Develops and standardizes recipes that emphasize scratch cooking, flavor diversity, nutritional quality, and regional appeal.

Kitchen Operations & Management

• Supervise the daily production of large-quantity meals and oversee central kitchen activities.
• Manage catering for special events.
• Manage food and supply orders, maintain inventory records, and coordinate with vendors or local farmers.

Safety & Sanitation

• Maintain high standards of cleanliness and enforce health codes.
• Ensure HACCP food safety protocols are strictly followed.
• Maintains high standards for kitchen equipment care, food handling, storage, and cleanliness in compliance with Del Valle ISD expectations and applicable health codes.

Staff Training & Professionalism

• Lead and mentor kitchen staff in culinary techniques, safety procedures, and the use of commercial equipment
• Maintain professional standards and contribute to organization improvement.

Student & Community Engagement

• Conduct cooking demonstrations, "chef display" events, and student forums to promote healthy eating.
• Gather student feedback to improve meal services.
• Champions student and community engagement through interactive events, hands-on culinary experiences, taste-testing opportunities, and culturally inspired food celebrations.

Working Conditions

Mental Demands/Physical Demands/Environmental Factors

• Regular use of commercial kitchen equipment.
• Standard commercial kitchen equipment and tools including slicers, mixers, pressure steamers, ovens, fryers, dishwashers, utility carts, and sharp utensils
• Prolonged standing; frequent bending, stooping, squatting, pushing, pulling, and twisting
• Continual walking; frequent reaching, grasping, squeezing, wrist movement, and ladder use
• Frequent moderate lifting and carrying (15-44 pounds)
• Indoor work in a commercial kitchen; exposure to temperature extremes, humidity, noise, steam, chemicals, slippery surfaces, and moving equipment
• Work with frequent interruptions; maintain focus, composure, and professionalism under pressure; lead by example in a fast-paced, student-centered setting
• Work irregular and extended work hours.

The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.