K-12 School Dining Executive Chef

FLIK Independent School Dining

Louisville (KY)

On-site

USD 70,000 - 75,000

Full time

14 days+

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Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts

Paid Parental Leave

Personal Leave

Job summary

Flik Independent School Dining is seeking an Executive Chef to lead all culinary operations at a private or independent K-12 school in Louisville, KY. This hands-on leadership role emphasizes exceptional food quality, safety, and service excellence, while guiding a team of culinary associates and partnering with the school community to deliver a nourishing dining experience.

You will manage menus, labor, costs, supplier relations, and HACCP compliance, ensuring high standards of nutrition,

Qualifications

Culinary degree or equivalent professional training preferred.
3-5 years of dynamic culinary management experience, preferably in high-volume foodservice or catering environments.
Confirmed ability to lead food and labor costs while maintaining quality standards.
Strong leadership, organizational, and interpersonal skills.
Experience in scratch cooking, menu innovation, and staff development.
Passion for food quality, safety, and crafting outstanding dining experiences for students and school communities.

Responsibilities

Lead all culinary functions including menu planning, food preparation, recipe development, and service execution.
Lead food and labor costs; maintain budget compliance and implement cost control strategies.
Purchase food and kitchen supplies; run vendor relationships and maintain accurate inventory.
Ensure compliance with all food safety, sanitation, and allergy protocols; uphold HACCP standards.
Recruit, train, and mentor culinary team members, encouraging a culture of excellence, safety, and continuous learning.
Collaborate with marketing and culinary teams to launch seasonal menus and promotional programs.
Support special events and catering functions, ensuring high-quality food and detailed execution.
Supervise back-of-house operations to ensure cleanliness, organization, and compliance with company and regulatory standards.
Works in tandem with Director of Dining to engage in associates performance management and prepare and conduct annual performance evaluations.