Chef Manager: Lead Culinary & School Dining Operations

FLIK Independent School Dining; San Mateo (CA); On-site; USD 70,000 - 72,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Paid Time Off

Paid Parental Leave

Life Insurance/ AD

Disability Insurance

Health and Wellness Programs

Commuter Benefits

Employee Assistance Program

FSAs

Paid Time Off

Overtime Eligible

Job summary

Flik Independent School Dining is seeking a Chef Manager to lead culinary and food service operations for a school dining program. You will ensure high standards of quality, safety, sustainability, and guest satisfaction while managing inventory, costs, and staffing.

The ideal candidate has 3+ years in culinary management, strong P&L experience, and a passion for scratch cooking with local ingredients, plus HACCP knowledge and ServSafe credentials.

Qualifications

• Minimum of 3 years of culinary management experience in contract foodservice, fine dining, or high-volume settings.
• Strong understanding of P&L management and cost control.
• Proven ability to develop menus and train staff in scratch cooking.
• Knowledge of food safety regulations and HACCP standards.
• Proficiency with Microsoft Office; ServSafe certification preferred.

Responsibilities

• Lead culinary operations and food service activities, including production and sanitation.
• Manage inventory, ordering, receiving, and vendor relationships.
• Ensure HACCP compliance and health regulations adherence.
• Develop student-centered menus featuring local, sustainable ingredients.
• Oversee payroll, scheduling, and performance management for staff.

Skills

Culinary leadership

P&L management

Menu development

Cost control

Inventory management

Team leadership

Food safety

Communication

Education

Culinary degree or equivalent

Tools

Microsoft Office

ServSafe Certification

Job description

Flik Independent School Dining is seeking a Chef Manager to lead culinary and food service operations for a school dining program. You will ensure high standards of quality, safety, sustainability, and guest satisfaction while managing inventory, costs, and staffing.

The ideal candidate has 3+ years in culinary management, strong P&L experience, and a passion for scratch cooking with local ingredients, plus HACCP knowledge and ServSafe credentials.