Executive Chef — High-Volume Dining & Menu Leader

Compass Group, North America; Merrimack (NH); On-site; USD 85,000 - 140,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Paid Parental Leave

Personal Leave

Job summary

Flik Hospitality Group is seeking an Executive Chef to oversee all culinary functions for a dining account. You will lead a team of associates and ensure safety and sanitation across the account. Responsibilities include menu planning, inventory management, and rolling out new culinary programs with marketing and the culinary team.

The role requires culinary leadership, 3–5 years of management experience in high-volume settings, and a strong focus on cost controls and team development.

Qualifications

• Culinary degree preferred, with strong leadership in a foodservice setting.
• Three to five years of culinary management experience in high-volume environments.
• Experience managing cost controls and inventory.
• Desire to grow with a top-notch hospitality company.

Responsibilities

• Oversee all culinary functions for a dining account and lead a team.
• Manage safety and sanitation across the account.
• Plan and create menus; purchase and manage inventory.
• Roll out culinary programs in collaboration with marketing and culinary team.

Skills

Culinary leadership

Menu planning

High volume production

Cost control

Team leadership & training

Education

Culinary degree

Job description

Flik Hospitality Group is seeking an Executive Chef to oversee all culinary functions for a dining account. You will lead a team of associates and ensure safety and sanitation across the account. Responsibilities include menu planning, inventory management, and rolling out new culinary programs with marketing and the culinary team.

The role requires culinary leadership, 3–5 years of management experience in high-volume settings, and a strong focus on cost controls and team development.