School Dining Culinary Operations Leader

Flik Independent School Dining; New York (NY); Sur place; USD 80 000 - 85 000; Plein temps

Avantages offerts par ce poste

Medical

Dental

Vision

Retirement Plan

Paid Time Off

Holiday Time Off

Résumé du poste

Flik Independent School Dining is seeking a Chef Manager to lead both culinary and food service operations for a school dining program. The role focuses on high standards of food quality, safety, sustainability, and guest satisfaction, blending hands-on cooking with administrative duties.

The ideal candidate has strong leadership, scratch-cooking expertise, and a passion for seasonal, local ingredients, while overseeing inventory, costs, and staffing in a contract foodservice environment.

Qualifications

• Minimum of 3 years of culinary management experience in contract foodservice or high-volume settings.
• Strong understanding of P&L management and cost control.
• Experience in menu development and inventory management.

Responsabilités

• Lead culinary operations, production, menu planning, food prep, presentation, and sanitation.
• Oversee inventory, ordering, receiving, and vendor relationships.
• Ensure HACCP compliance and health-safety policies.
• Collaborate on student-centered menu development with local, sustainable ingredients.
• Manage payroll, budgeting, and financial reporting.

Connaissances

Culinary leadership

Menu development

Cost control

Inventory management

P&L management

Staff leadership

ServSafe

Microsoft Office

Formation

Culinary degree or equivalent experience

Outils

Microsoft Office

Description du poste

Flik Independent School Dining is seeking a Chef Manager to lead both culinary and food service operations for a school dining program. The role focuses on high standards of food quality, safety, sustainability, and guest satisfaction, blending hands-on cooking with administrative duties.

The ideal candidate has strong leadership, scratch-cooking expertise, and a passion for seasonal, local ingredients, while overseeing inventory, costs, and staffing in a contract foodservice environment.