Executive Chef - School Dining & Nutrition Leader

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

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.