Executive Chef

Compass Group USA; Columbus (GA); On-site; USD 69,000 - 70,000; Full time

Job summary

Flik Independent School Dining in Columbus, GA is seeking an Executive Chef to lead kitchen operations, ensure safety and sanitation, and direct meal preparation per corporate programs. This role suits an entrepreneurial culinary professional eager to elevate school dining experiences.

You will plan menus, train staff, manage inventory and participate in departmental initiatives while upholding quality, cost controls, and compliance with regulations.

Qualifications

• A.S. or equivalent experience required.
• 5+ years of progressive culinary/kitchen management experience.
• Extensive catering experience is a plus.
• High volume, complex foodservice operations experience is highly desirable.
• Institutional and batch cooking experience preferred.
• Hands-on chef experience is essential.
• Knowledge of food cost controls, sanitation and presentation.
• Computers proficient; Microsoft Office, Outlook and Internet.
• ServSafe certification is highly desirable.

Responsibilities

• Oversee kitchen operations and maintain a safe, sanitary environment.
• Plan regular and modified menus per guidelines and standard recipes.
• Train kitchen staff in food prep, safety, equipment use and sanitation.
• Schedule cleaning/maintenance for equipment, storage and work areas.
• Maintain inventory within guidelines and ensure product availability.
• Decide on utilization of leftovers within company guidelines.
• Ensure compliance with health and sanitation regulations and audits.
• Participate in departmental meetings and staff development.

Skills

Hands-on chef

Menu planning

Cost controls

Catering experience

Staff coaching

Education

AS or equivalent experience

Tools

Microsoft Office

Job description

Salary: $69,000/Yr-$70,000/Yr

Flik Independent School Dining has been leading the way in transforming private and independent school foodservice across 300 communities for over four decades. Our passionate team of associates is fully committed to delivering exceptional foodservice experiences every single time. Our meals are crafted from fresh, locally sourced ingredients, supporting sustainable agricultural practices that benefit our communities. But we don't stop at just foodservice – we take it to the next level by offering cutting-edge nutrition education programs that empower students to make smart, healthy choices daily. By combining nutritious meals with comprehensive education, we equip students with the essential tools they need to lead a healthy and thriving life. We believe in nourishing the whole person, creating community through great food and programming, and doing what’s right, every time.

We are Nourishing a Brighter Future.

Job Summary

Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional.

Key Responsibilities

• Plans regular and modified menus according to established guidelines.
• Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality.
• Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards.
• Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned.
• Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed.
• Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products.
• Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits.
• Follows facility, department, and Company safety policies and procedures to include occurrence reporting.
• Participates and attends departmental meetings, staff development, and professional programs, as appropriate.

Preferred Qualifications

• A.S. or equivalent experience.
• 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training.
• Extensive catering experience a plus.
• High volume, complex foodservice operations experience - highly desirable.
• Institutional and batch cooking experiences.
• Hands-on chef experience a must.
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
• Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet.
• Must be willing to participate in client satisfaction programs/activities.
• ServSafe certified - highly desirable.