School Kitchen Leader: Culinary & Ops Manager

Compass Group USA; Arlington (TX); Presencial; USD 70.000 - 80.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Medical

Dental

Vision

Life Insurance/AD

Descripción de la vacante

The Chef Manager at Flik Independent School Dining leads both culinary and food service operations in a school dining program, focusing on high-quality food, safety, sustainability, and guest satisfaction. The role blends hands-on cooking leadership with administrative duties, including inventory, cost control, staff supervision, and compliance.

The ideal candidate has at least 3 years of culinary management in contract foodservice or high-volume settings, with strong P&L understanding, menu

Formación

• Minimum of 3 years culinary management in contract foodservice or high-volume settings.
• Strong understanding of P&L management.
• Experience in menu development, production planning, cost control, and inventory.
• Extensive knowledge of food safety regulations and HACCP standards.
• Leadership and performance management skills.

Responsabilidades

• Lead culinary operations including production, menu planning, food prep, and sanitation.
• Oversee inventory, ordering, receiving, and vendor relations.
• Ensure HACCP and health regulation compliance.
• Develop student-centered menus with local, sustainable ingredients.
• Manage payroll, scheduling, and performance reviews.

Conocimientos

Culinary leadership

P&L management

Staff supervision

Menu development

Cost control

Inventory management

Food safety

Team leadership

Coaching/mentoring

Educación

Culinary degree

Herramientas

MS Office

Descripción del empleo

The Chef Manager at Flik Independent School Dining leads both culinary and food service operations in a school dining program, focusing on high-quality food, safety, sustainability, and guest satisfaction. The role blends hands-on cooking leadership with administrative duties, including inventory, cost control, staff supervision, and compliance.

The ideal candidate has at least 3 years of culinary management in contract foodservice or high-volume settings, with strong P&L understanding, menu