Job Overview
Employment Type
Full-time
Compensation
Salary
Range $72,000.00 - $75,000.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
Disability insurance
Retirement Plan
Paid Time Off
Job Description
Flik Independent School Dining is a distinguished leader in private and independent school foodservice, dedicated to transforming dining experiences across more than 300 communities for over 40 years. As a part of Compass Group USA, Flik emphasizes quality, sustainability, and nutrition education, ensuring that every meal is crafted from fresh, locally sourced ingredients that support sustainable agricultural practices and foster community well-being. Their mission extends beyond serving meals—they are committed to empowering students through comprehensive nutrition education programs that inspire healthy and informed choices for a lifetime. This dedication has firmly positioned Flik as a pioneer in integrating foodservice innovation with educational support in school environments.
The Chef Manager role at Flik Independent School Dining represents a vital leadership position at the Episcopal Day School in Augusta, GA, where culinary excellence meets operational expertise. This role offers a salary range between $72,000 and $75,000 per year and entails comprehensive management of the school dining program. The Chef Manager is responsible for directing all culinary operations, ensuring exemplary food quality, safety compliance, and operational efficiency. This leadership role requires not only hands-on culinary skill and a passion for scratch cooking but also a strategic mindset focused on inventory management, cost control, staff supervision, and regulatory adherence.
The successful candidate will lead menu planning and food production with an emphasis on seasonal and local ingredients, champion sustainable food practices, and uphold rigorous standards of sanitation and food safety. Collaboration with the dining team and school administration is essential to create student-focused menus and support special events, ensuring an engaging and positive dining experience. The role also incorporates financial responsibilities such as managing profit and loss accountability, overseeing food and labor costs, and assisting with financial reporting and forecasting.
In addition to culinary and operational leadership, the Chef Manager will be instrumental in team development, including hiring, training, mentoring, scheduling, and performance evaluations to maintain a high-performing and motivated staff. Administrative duties such as staff payroll management, invoicing, and reporting are integral components of the role. Above all, the Chef Manager will foster a culture of safety, partnership, and continuous improvement, all aimed at nourishing not only the palate but the whole person within a vibrant school community.
This opportunity is ideal for a candidate with a strong background in culinary management within high-volume, fine dining, or contract foodservice environments. Those with expertise in P&L management, menu development, and sustainability, paired with effective team leadership capabilities and culinary creativity, will thrive in this role. Preferred qualifications include a culinary degree or equivalent experience, ServSafe certification, and proficiency with Microsoft Office Suite. By joining Flik Independent School Dining, the Chef Manager will contribute to a mission-driven company that values innovation, sustainability, and community impact, all while benefiting from a comprehensive package of employee benefits and a supportive, inclusive workplace culture.
The Chef Manager role at Flik Independent School Dining represents a vital leadership position at the Episcopal Day School in Augusta, GA, where culinary excellence meets operational expertise. This role offers a salary range between $72,000 and $75,000 per year and entails comprehensive management of the school dining program. The Chef Manager is responsible for directing all culinary operations, ensuring exemplary food quality, safety compliance, and operational efficiency. This leadership role requires not only hands-on culinary skill and a passion for scratch cooking but also a strategic mindset focused on inventory management, cost control, staff supervision, and regulatory adherence.
The successful candidate will lead menu planning and food production with an emphasis on seasonal and local ingredients, champion sustainable food practices, and uphold rigorous standards of sanitation and food safety. Collaboration with the dining team and school administration is essential to create student-focused menus and support special events, ensuring an engaging and positive dining experience. The role also incorporates financial responsibilities such as managing profit and loss accountability, overseeing food and labor costs, and assisting with financial reporting and forecasting.
In addition to culinary and operational leadership, the Chef Manager will be instrumental in team development, including hiring, training, mentoring, scheduling, and performance evaluations to maintain a high-performing and motivated staff. Administrative duties such as staff payroll management, invoicing, and reporting are integral components of the role. Above all, the Chef Manager will foster a culture of safety, partnership, and continuous improvement, all aimed at nourishing not only the palate but the whole person within a vibrant school community.
This opportunity is ideal for a candidate with a strong background in culinary management within high-volume, fine dining, or contract foodservice environments. Those with expertise in P&L management, menu development, and sustainability, paired with effective team leadership capabilities and culinary creativity, will thrive in this role. Preferred qualifications include a culinary degree or equivalent experience, ServSafe certification, and proficiency with Microsoft Office Suite. By joining Flik Independent School Dining, the Chef Manager will contribute to a mission-driven company that values innovation, sustainability, and community impact, all while benefiting from a comprehensive package of employee benefits and a supportive, inclusive workplace culture.
Job Requirements
- Minimum of 3 years of relevant culinary management experience
- Proven ability to manage foodservice operations including inventory and cost control
- Strong leadership and team management skills
- Knowledge of food safety regulations and HACCP standards
- Ability to develop creative menus emphasizing local and sustainable ingredients
- Proficiency in Microsoft Office Suite
- ServSafe certification preferred
- Culinary degree or equivalent experience preferred
Job Qualifications
- Minimum of 3 years of culinary management experience in contract foodservice, fine dining, or high-volume restaurant settings
- Strong understanding of P&L management and experience in a contract-managed service environment preferred
- Confirmed expertise in menu development, production planning, cost control, and inventory management
- Extensive knowledge of culinary trends, sustainability practices, and food safety regulations
- Knowledge of exhibition cooking and interacting with guests in a customer-focused environment
- Effective team leadership and performance management skills including conducting performance evaluations
- Proficiency in Microsoft Office Suite including Word, Excel, Outlook, and Teams
- ServSafe certification preferred
- Culinary degree or equivalent experience strongly preferred
Job Duties
- Lead all aspects of culinary operations including production, menu planning, food preparation, presentation, and sanitation
- Run full food service operations including inventory control, ordering, receiving, and vendor relationships
- Ensure compliance with HACCP standards, health regulations, and company food safety policies
- Collaborate with the dining team on creative, student-centered menu development that emphasizes local, sustainable ingredients
- Maintain P&L accountability, supervise food and labor costs, and contribute to financial reporting and forecasting
- Lead all hiring, onboarding, scheduling, and performance management for frontline staff
- Train, mentor, and coach culinary and service teams to uphold service standards and culinary perfection
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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