Executive Chef — High-Volume Catering Leader

Flik Hospitality Group; San Francisco (CA); On-site; USD 105,000 - 110,000; Full time

Benefits offered by this job

Medical

Dental

Retirement Plan

Paid Time Off

Discount Marketplace

Commuter Benefits

Job summary

Flik Hospitality Group in San Francisco seeks an Executive Chef to oversee kitchen operations, ensuring safety, quality, and compliance with corporate programs. This role offers a dynamic, entrepreneurial culinary environment and opportunities to lead a high-performing team.

You will plan menus, train staff, and manage inventory and costs while upholding sanitation standards and guest satisfaction in a fast-paced setting.

Qualifications

• A.S. or equivalent experience.
• 3–5 years of progressive culinary/kitchen management experience.
• Extensive catering experience is a plus.
• High-volume, complex foodservice operations experience is desirable.
• Hands-on chef experience is required.
• Knowledge of food trends, cost controls and sanitation.

Responsibilities

• Plan regular and modified menus per guidelines.
• Follow recipes, portioning, and presentation standards; use production worksheets and waste logs.
• Train kitchen staff in food prep, safety, and sanitation per standards.
• Maintain cleaning and maintenance schedules for equipment and areas.
• Manage inventory to stay within guidelines and ensure product availability.
• Decide on utilization of leftovers per company policy.
• Comply with health regulations and audits.
• Attend departmental meetings and staff development.

Skills

Hands-on chef experience

Extensive catering experience

High volume kitchen ops

Computers – MS Office

ServSafe certified

Education

A.S. or equivalent experience

Tools

Microsoft Office

Job description

Flik Hospitality Group in San Francisco seeks an Executive Chef to oversee kitchen operations, ensuring safety, quality, and compliance with corporate programs. This role offers a dynamic, entrepreneurial culinary environment and opportunities to lead a high-performing team.

You will plan menus, train staff, and manage inventory and costs while upholding sanitation standards and guest satisfaction in a fast-paced setting.