Executive Chef

4w1 month ago

Compass Group

Columbus, US · Full-time · $69,000 – $70,000

About this role

Flik Independent School Dining has been leading the way in transforming private and independent school foodservice across 300 communities for over four decades. Our passionate team is fully committed to delivering exceptional foodservice experiences every single time.

As Executive Chef, you will oversee kitchen operations while maintaining a safe and sanitary work environment. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines, using fresh, locally sourced ingredients that support sustainable agricultural practices.

You will train kitchen staff in food preparation, safe handling, and sanitation based on company and regulatory standards. Establishing cleaning and maintenance schedules, managing inventory, and ensuring compliance with health regulations are key parts of the daily routine.

This is an exciting opportunity for an energetic, entrepreneurial culinary professional to join a team that believes in nourishing the whole person, creating community through great food and programming, and doing what’s right every time.

Requirements

A.S. or equivalent experience
5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training
Extensive catering experience a plus
High volume, complex foodservice operations experience - highly desirable
Institutional and batch cooking experiences
Hands-on chef experience a must
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
Must be willing to participate in client satisfaction programs/activities
ServSafe certified - highly desirable

Responsibilities

Plan regular and modified menus according to established guidelines
Follow standardized recipes, portioning and presentation standards; complete and utilize daily production worksheets and waste log sheets
Train kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards
Establish and maintain cleaning and maintenance schedules for equipment, storage and work areas; ensure kitchen staff follows and completes schedules as assigned
Maintain inventory of food and non-food supplies to stay within established guidelines while assuring necessary product is available when needed
Make all decisions regarding utilization of leftover food products staying within Company guidelines
Comply with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through health department and third-party audits
Participate and attend departmental meetings, staff development, and professional programs as appropriate