Executive Chef - High-Volume Culinary Leader + 10% Bonus

FLIK Hospitality Group; Fairfax (VA); On-site; USD 100,000 - 105,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Paid Parental Leave

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

FSAs

Job summary

Flik Hospitality Group is seeking an Executive Chef to oversee all culinary functions for a dining account in the United States. You will lead a team of culinary associates and ensure safety and sanitation standards across the account.

The role emphasizes cost controls, menu planning, inventory management, and rolling out new culinary programs in collaboration with marketing and culinary teams. A culinary degree is preferred and 3–5 years of management experience in high-volume production and

Qualifications

• Culinary degree preferred.
• Three to five years of culinary management experience.
• High volume production and catering experience is essential.
• Previous experience managing cost controls.
• Desire to learn and grow with a top notch foodservice company.

Responsibilities

• Manages cost controls and expenditures for the account.
• Plans and creates all menus.
• Purchases and manages inventory.
• Rolls out new culinary programs in conjunction with marketing and culinary team.

Skills

Culinary management

Menu planning

Cost controls

High volume production

Catering experience

Team leadership

Education

Culinary degree

Job description

Flik Hospitality Group is seeking an Executive Chef to oversee all culinary functions for a dining account in the United States. You will lead a team of culinary associates and ensure safety and sanitation standards across the account.

The role emphasizes cost controls, menu planning, inventory management, and rolling out new culinary programs in collaboration with marketing and culinary teams. A culinary degree is preferred and 3–5 years of management experience in high-volume production and