Executive Chef I: Lead High-Volume School Kitchen Ops

Compass Group USA; Raleigh (NC); On-site; USD 85,000 - 110,000; Full time

Job summary

Flik Independent School Dining, a member of Compass Group USA, is seeking an Executive Chef to lead kitchen operations in a high-volume school program. You will ensure safe, sanitary practices and oversee menu development in line with corporate guidelines, driving culinary excellence with an entrepreneurial spirit.

Responsibilities include planning menus, training staff, managing inventory and cost controls, and ensuring quality from prep to service.

Qualifications

• A.S. or equivalent experience
• 5+ years of progressive culinary/kitchen management experience
• High volume, complex foodservice operations experience
• Institutional and batch cooking experiences
• Hands-on chef experience a must
• Comprehensive knowledge of food and catering trends with focus on quality
• Must be experienced with computers; MS Office suite
• Must be willing to participate in client satisfaction programs/activities
• ServSafe certified - highly desirable

Responsibilities

• Plans regular and modified menus according to established guidelines
• Follows standardized recipes, portioning and presentation standards, completes daily production worksheets and waste logs
• Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation
• Establishes and maintains cleaning and maintenance schedules for equipment and work areas
• Maintains inventory of food and supplies within guidelines
• Decides on utilization of leftover food within company guidelines
• Complies with health and sanitation regulations and audits
• Follows safety policies and participates in departmental meetings and programs

Skills

Culinary management

Menu planning

Staff training

Food safety

Education

A.S. or equivalent experience

Tools

Microsoft Word

Microsoft Excel

PowerPoint

Outlook

Job description

Flik Independent School Dining, a member of Compass Group USA, is seeking an Executive Chef to lead kitchen operations in a high-volume school program. You will ensure safe, sanitary practices and oversee menu development in line with corporate guidelines, driving culinary excellence with an entrepreneurial spirit.

Responsibilities include planning menus, training staff, managing inventory and cost controls, and ensuring quality from prep to service.