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 the private and independent school foodservice industry, servicing over 300 communities across the nation for more than 40 years. Known for their passionate commitment to quality and sustainability, FISD crafts meals that emphasize fresh, locally sourced ingredients, supporting sustainable agricultural practices that positively impact communities. Beyond offering nutritious meals, FISD leads the way in nutrition education by implementing innovative programs designed to empower students to make healthy food choices every day. Their mission, "Nourishing a Brighter Future," encapsulates their dedication to not just feeding students with great food, but... Show More
Job Requirements
- Culinary degree or equivalent professional training preferred
- 3-5 years of dynamic culinary management experience, preferably in high-volume foodservice or catering environments
- demonstrated ability to lead food and labor costs while maintaining quality standards
- excellent leadership and organizational skills
- strong interpersonal communication abilities
- ability to work Monday through Friday during school days with occasional nights and weekends for catering and special events
- ability to comply with food safety, sanitation, and allergy protocols
- capacity to train and mentor culinary team members
- commitment to maintaining HACCP standards
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 skills
- organizational skills
- 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
- encourage 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
- ensure 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 conduct annual performance evaluations
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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