District Chef — Multisite Culinary Leader & Innovator

Flik Intl; Las Vegas (NV); On-site; USD 125,000 - 130,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Paid Time Off

Holiday Time Off

Commuter Benefits

Life Insurance

Disability Insurance

Employee Assistance Program

Job summary

Flik Intl in Las Vegas, NV, seeks a District Chef to oversee all culinary functions for the Centurion Lounges by American Express. The role offers a salary of $125,000 to $130,000 per year and requires strategic leadership across multiple accounts.

You will mentor chefs, drive menu planning, manage cost controls, and implement culinary programs in coordination with marketing and culinary teams. Multi-site management and high-volume catering experience are essential.

Qualifications

• Culinary degree preferred.
• Minimum five years of culinary management experience.
• At least two years of multi-site culinary management experience.
• Experience in high-volume production and catering is essential.
• Experience managing cost controls.

Responsibilities

• Oversee all culinary functions for Centurion Lounges by American Express.
• Support multiple corporate dining accounts.
• Teach, train, and mentor chefs.
• Drive innovation across accounts and programs.
• Help chefs manage cost controls and expenditures.
• Teach chefs how to plan and create all menus.
• Show chefs in the region how to purchase and manage inventory.
• Elevate the skill level of regional chefs.
• Roll out new culinary programs with marketing and culinary teams.
• Develop and communicate strategies to improve customer experience.
• Provide training programs to ensure high-quality food.

Skills

Culinary leadership

Multi-site management

High-volume production

Cost controls

Team training

Menu planning

Education

Culinary degree preferred

Job description

Flik Intl in Las Vegas, NV, seeks a District Chef to oversee all culinary functions for the Centurion Lounges by American Express. The role offers a salary of $125,000 to $130,000 per year and requires strategic leadership across multiple accounts.

You will mentor chefs, drive menu planning, manage cost controls, and implement culinary programs in coordination with marketing and culinary teams. Multi-site management and high-volume catering experience are essential.