Chef Manager- Episcopal Day School (Augusta, GA)

Augusta, GA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $72,000.00 - $75,000.00

Work Schedule

Standard Hours

Benefits

Medical

Dental

Vision

Life Insurance/AD

Disability insurance

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 (FSAs)

Paid parental leave

Personal Leave

Job Description

Flik Independent School Dining is a distinguished leader in revolutionizing private and independent school foodservice across over 300 communities for more than 40 years. As part of Compass Group USA, a global foodservice powerhouse, Flik strives to deliver exceptional dining experiences tailored specifically to educational environments. Their commitment extends beyond just serving meals; they emphasize the use of fresh, locally sourced ingredients that not only nurture students but also support sustainable agricultural practices benefiting local communities. Flik is also dedicated to offering innovative nutrition education programs designed to empower students to make informed and healthy food choices every day. This holistic approach underpins their philosophy of nourishing the whole person, creating a strong community through outstanding culinary programs, and consistently doing what is right. Their motto, Nourishing a Brighter Future, captures their relentless dedication to fostering healthier school environments through food excellence and education.

The Chef Manager position at Flik Independent School Dining, based at Episcopal Day School in Augusta, GA, is a vital leadership role that combines hands-on culinary expertise with strategic operational management. This full-time role, offering a competitive salary between $72,000 and $75,000 per year, involves overseeing culinary and foodservice operations, ensuring that high standards of quality, safety, and sustainability are met. The Chef Manager leads menu planning, food preparation, and presentation with a focus on scratch cooking using seasonal, locally sourced ingredients. Beyond culinary tasks, the role requires managing inventory, controlling food and labor costs, supervising and training staff, and maintaining compliance with health and safety regulations like HACCP. This position calls for someone who is passionate about sustainable practices, skilled in managing contract foodservices or high-volume operations, and who thrives in creating student-centered dining experiences. The Chef Manager also works collaboratively with school administration to support community dining initiatives and special events, championing a culture of safety and continuous improvement. The role provides an excellent opportunity to impact student health positively while advancing one's culinary leadership career within a supportive and dynamic foodservice organization.

Job Requirements

Minimum of 3 years culinary management experience
Strong knowledge of food safety regulations and HACCP standards
Experience with inventory management and cost control
Ability to lead and manage a team effectively
Excellent communication and organizational skills
Proficiency with 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 (Word Excel Outlook 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