School Dining Chef: Fresh, Scratch Kitchen Leader

Pepi Food Service Inc; Thomasville (GA); Hybrid; USD 2,730,000 - 3,640,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Life insurance

Vacation

Paid time off

Holidays

Job summary

Pepi Food Service Inc. supplies Brookwood School with a high-quality executive dining program in Thomasville, GA. The Executive Chef will lead a culinary team, design scratch-made menus, and ensure safe, nutritious meals for students, staff, and guests.

Strong leadership and client-facing skills are essential to maintain trusted relationships with school leadership. The role emphasizes hospitality, teamwork, cost control, menu development, and adherence to health standards, with daily kitchen

Qualifications

• Culinary degree or formal training preferred.
• Food safety certifications and other relevant culinary credentials preferred.
• Equivalent professional culinary experience may substitute for formal education.

Responsibilities

• Lead, develop, and inspire the culinary and dining team with accountability and hospitality.
• Develop scratch-made menus focusing on fresh ingredients and child-friendly options.
• Build strong relationships with Brookwood School leadership and serve as a trusted dining partner.
• Ensure health, safety, cleanliness, and sanitation standards across the kitchen and dining areas.

Skills

Leadership

Team development

Menu development

Food cost control

Inventory management

Kitchen operations

Food safety

Client relations

Communication

Education

Culinary degree

Culinary arts education

Food safety certifications

Job description

Pepi Food Service Inc. supplies Brookwood School with a high-quality executive dining program in Thomasville, GA. The Executive Chef will lead a culinary team, design scratch-made menus, and ensure safe, nutritious meals for students, staff, and guests.

Strong leadership and client-facing skills are essential to maintain trusted relationships with school leadership. The role emphasizes hospitality, teamwork, cost control, menu development, and adherence to health standards, with daily kitchen