Chef Manager: Sustainable School Dining & Culinary Leader

Flik Independent School Dining; Florida; On-site; USD 78,000 - 80,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off (varies by site/state

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Paid Parental Leave

Personal Leave

Job summary

Flik Independent School Dining is seeking a growth-minded Chef Manager to lead both culinary and food service operations in our K-12 environment. You will oversee menu development, cost controls, purchasing, and inventory with a focus on using locally sourced ingredients.

Ideal candidates bring at least three years of culinary management experience in contract foodservice or fine dining, strong HACCP knowledge, P&L accountability, and ServSafe certification.

Qualifications

• Three years of culinary management experience in contract foodservice, fine dining, or restaurant with inventory and purchasing knowledge.
• Strong knowledge of HACCP and food safety practices.
• Experience with P&L accountability and contract-managed service.
• Experience with menu development and cost controls.
• ServSafe certification preferred.

Responsibilities

• Full culinary management of food service operation to include inventory, ordering and receiving.
• Knowledge of P&L accountability and contract-managed service experience is desirable.
• Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products.
• Possesses a passion for sustainability.

Skills

Culinary management

Food cost controls

Menu development

P&L accountability

Local sourcing

Sustainability

ServSafe certified

Job description

Flik Independent School Dining is seeking a growth-minded Chef Manager to lead both culinary and food service operations in our K-12 environment. You will oversee menu development, cost controls, purchasing, and inventory with a focus on using locally sourced ingredients.

Ideal candidates bring at least three years of culinary management experience in contract foodservice or fine dining, strong HACCP knowledge, P&L accountability, and ServSafe certification.