Executive Chef — High-Volume Kitchen Leader

Flik Hospitality Group; Salt Lake City (UT); On-site; USD 100,000 - 110,000; 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

FSAs

Paid Parental Leave

Personal Leave

Job summary

Flik Hospitality Group in Salt Lake City, UT seeks an Executive Chef to oversee kitchen operations, ensure safety and sanitation, and direct meal preparation in line with corporate guidelines. This energetic culinary professional will lead menu planning, standardization, and staff development to deliver high quality experiences.

The role requires hands-on leadership, strong communication, and a passion for hospitality.

Qualifications

• A.S. or equivalent experience.
• 5+ years of progressive culinary/kitchen management experience.
• Proven ability to lead in high-volume settings.
• Proficiency with Microsoft Office and related tools.
• ServSafe certification desired.

Responsibilities

• Plans regular and modified menus according to guidelines.
• Follows standardized recipes, portioning and presentation standards.
• Trains kitchen staff in food preparation, safety and sanitation.
• Establishes cleaning and maintenance schedules for equipment and work areas.
• Maintains inventory to ensure availability of products.
• Manages leftovers within company guidelines.
• Ensures compliance with health and sanitation regulations.
• Adheres to safety policies and participates in meetings.

Skills

5+ years of progressive culinary/kitch

Hands-on chef experience

Food and catering trend knowledge

Computer skills (MS Office)

Client satisfaction programs

ServSafe certified

Education

A.S. or equivalent experience

Tools

Microsoft Office suite

Job description

Flik Hospitality Group in Salt Lake City, UT seeks an Executive Chef to oversee kitchen operations, ensure safety and sanitation, and direct meal preparation in line with corporate guidelines. This energetic culinary professional will lead menu planning, standardization, and staff development to deliver high quality experiences.

The role requires hands-on leadership, strong communication, and a passion for hospitality.