Executive Chef — High-Volume Catering Leader

Flik Hospitality Group; Boston (MA); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Employee Assistance Program

Flexible Spending Accounts

Job summary

Flik Hospitality Group in the United States is seeking an Executive Chef to oversee kitchen operations, ensuring a safe and sanitary work environment and directing the preparation of meals per corporate programs and guidelines.

This energetic culinary professional will train kitchen staff, manage menus and daily production, and coordinate with RI, MA, and NH operations to uphold quality, cost controls, and compliance with health regulations.

Qualifications

• A.S. or equivalent experience required.
• Minimum of three to five years of progressive culinary/kitchen management experience.
• Extensive catering experience is a plus.
• High volume, complex foodservice operations experience is highly desirable.
• Hands-on chef experience is a must.
• Knowledge of food trends, sanitation, and presentation.

Responsibilities

• Plans regular and modified menus according to guidelines.
• Follows standardized recipes and production worksheets; ensures quality of meals.
• Trains kitchen staff in food preparation, safety, and sanitation.
• Maintains cleaning and maintenance schedules for equipment and areas.
• Manages inventory and ensures product availability.
• Decides on utilization of leftovers within company guidelines.
• Complies with health regulations and safety policies.
• Attends departmental meetings and staff development programs.

Skills

Kitchen leadership

Food safety

Menu planning

Staff training

Budgeting / cost controls

Education

A.S. or equivalent experience

Tools

Microsoft Office

Job description

Flik Hospitality Group in the United States is seeking an Executive Chef to oversee kitchen operations, ensuring a safe and sanitary work environment and directing the preparation of meals per corporate programs and guidelines.

This energetic culinary professional will train kitchen staff, manage menus and daily production, and coordinate with RI, MA, and NH operations to uphold quality, cost controls, and compliance with health regulations.