Executive Chef I- Mount Vernon Presbyterian School (Atlanta, GA)
Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,000.00 - $80,000.00
Work Schedule
Standard Hours
Weekend Shifts
Night Shifts
Benefits
Medical
Dental
Vision
Life insurance
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
Paid parental leave
Personal Leave
Job Description
Flik Independent School Dining (FISD) has been a pioneering force in transforming private and independent school foodservice for over four decades, serving more than 300 communities. FISD is dedicated to delivering exceptional foodservice experiences in private K-12 school settings with a passionate team focused on using fresh, locally sourced ingredients that promote sustainable agricultural practices benefiting communities at large. The company elevates foodservice by integrating innovative nutrition education programs designed to empower students to make healthy, smart food choices daily. This comprehensive approach not only nourishes the body but also supports the overall well-being and development of the students, fostering... Show More
Job Requirements
- Bachelor's degree in culinary arts or related field preferred
- minimum 3 years of experience in culinary management
- proven experience in cost control and budget management
- knowledge of food safety regulations and HACCP standards
- ability to lead and develop a team
- excellent communication and collaboration skills
- availability to work some nights and weekends for special events
Job Qualifications
- Culinary degree or equivalent professional training preferred
- 3-5 years of dynamic culinary management experience, preferably in high-volume foodservice or catering environments
- confirmed ability to lead food and labor costs while maintaining quality standards
- strong leadership, organizational, and interpersonal skills
Job Duties
- Lead all culinary functions including menu planning, food preparation, recipe development, and service execution
- lead food and labor costs
- maintain budget compliance and implement cost control strategies
- purchase food and kitchen supplies
- run vendor relationships and maintain accurate inventory
- ensure compliance with all food safety, sanitation, and allergy protocols
- uphold HACCP standards
- recruit, train, and mentor culinary team members, encouraging a culture of excellence, safety, and continuous learning
- collaborate with marketing and culinary teams to launch seasonal menus and promotional programs
- support special events and catering functions, ensuring high-quality food and detailed execution
- supervise back-of-house operations to ensure cleanliness, organization, and compliance with company and regulatory standards
- work in tandem with Director of Dining to engage in associates performance management and prepare and conduct annual performance evaluations
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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