Campus Chef: Lead Culinary Team & Menu Dev

Flik Hospitality Group; Chicago (IL); On-site; USD 120,000 - 125,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Paid Time Off

Holiday Time Off

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts

Job summary

Flik Hospitality Group in Chicago, IL is seeking a Campus Chef to lead culinary operations in airline lounge settings. You will oversee menu development, inventory, cost controls and staff development to ensure safe, on-trend food production.

The role emphasizes leadership, catering event planning, and strong communication across teams within a hospitality powerhouse. Join to advance culinary standards and be part of a national program.

Qualifications

• Culinary degree preferred.
• Bachelor's Degree in Food Services Technology/Management or related field preferred.
• Three to five years of progressive culinary or kitchen management experience, depending upon formal degree or training.
• Experience with planning and managing catering events from a culinary perspective.
• Proficient computer skills (Microsoft Office, Email and the Internet).
• ServSafe Certification.

Responsibilities

• Develops high culinary standards for our dining and catering operations.
• Trains, develops and provides inspirational leadership to local culinary team.
• Leads Corporate Social Responsibility, food seasonality, health/wellness and high-quality culinary arts on campus.
• Analyzes ongoing performance and trends in the local operation and devises and leads improvements.
• Demonstrates a complete understanding of daily menu items and is able to explain them to customers accurately.

Skills

Leadership

Menu development

Food safety

Culinary operations

Communication

Education

Culinary degree

Bachelor's Degree in Food Services Technology/Management

Tools

Microsoft Office

Job description

Flik Hospitality Group in Chicago, IL is seeking a Campus Chef to lead culinary operations in airline lounge settings. You will oversee menu development, inventory, cost controls and staff development to ensure safe, on-trend food production.

The role emphasizes leadership, catering event planning, and strong communication across teams within a hospitality powerhouse. Join to advance culinary standards and be part of a national program.