Executive Chef - Louisville, KY

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 of associates is fully committed to delivering exceptional foodservice experiences every single time. Our meals are crafted from fresh, locally sourced ingredients, supporting sustainable agricultural practices that benefit our communities. We combine nutritious meals with comprehensive nutrition education programs that empower students to make smart, healthy choices daily.

About the role

As the Executive Chef, you will lead all culinary operations at a private or independent K-12 school. This hands-on leadership role requires a strong dedication to food quality, safety, innovation, and service excellence. You will oversee a team of culinary associates, manage kitchen operations, and partner closely with the school community to deliver a dining experience that meets the highest standards of nutrition, taste, and presentation.

Responsibilities

• Lead all culinary functions including menu planning, food preparation, recipe development, and service execution.
• Manage food and labor costs; maintain budget compliance and implement cost control strategies.
• Purchase food and kitchen supplies; manage 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, fostering 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 associate performance management and prepare and conduct annual performance evaluations.

Qualifications

• Culinary degree or equivalent professional training preferred.
• 3–5 years of dynamic culinary management experience, preferably in high-volume foodservice or catering environments.
• Proven ability to lead food and labor costs while maintaining quality standards.
• Strong leadership, organizational, and interpersonal skills.
• Experience in scratch cooking, menu innovation, and staff development.
• Passion for food quality, safety, and crafting outstanding dining experiences for students and school communities.
• Proficiency with kitchen operations software and Microsoft Office Suite (Word, Excel, Outlook).
• ServSafe Certification preferred.

Pay

$70,000 - $75,000 / year

Benefits

• Medical
• Dental
• Vision
• Life Insurance / AD&D
• Disability Insurance
• Retirement Plan
• Paid Time Off
• Holiday Time Off (varies by site/state)
• 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