Executive Chef II: Lead High‑Volume Kitchen Excellence

Flik Hospitality Group; Waldwick (NJ); On-site; USD 80,000 - 90,000; Full time

Job summary

Flik Hospitality Group is seeking an Executive Chef to oversee kitchen operations and maintain a safe, sanitary environment for staff. You will prepare or direct meals following corporate programs and lead a high‑performing culinary team to deliver exceptional food experiences.

The role requires hands‑on leadership, expertise in menu planning, and a strong track record in high‑volume catering. Excellent knowledge of food trends, cost controls, and staff development is essential for success.

Qualifications

• A.S. or equivalent experience.
• 3–5 years progressive culinary/kitchen management.
• Extensive catering experience is a plus.
• High volume, complex foodservice operations experience desirable.
• Hands-on chef experience a must.
• Knowledge of food/catering trends, quality, cost controls and presentation.
• Computer proficiency: MS Office (Word, Excel, PowerPoint, Outlook, Internet).
• ServSafe certification is highly desirable.

Responsibilities

• Oversee kitchen operations while ensuring safety and sanitation.
• Prepare or direct meal preparation following corporate programs.
• Plan regular and modified menus per guidelines.
• Train kitchen staff in food prep, safety, and equipment use.
• Maintain cleaning/maintenance schedules for equipment and areas.
• Ensure inventory and supply levels meet demand.

Skills

Hands-on chef

Staff training

Food safety

Menu planning

Quality focus

Education

A.S. or equivalent

Tools

Microsoft Office Suite

Word

Excel

PowerPoint

Outlook

Internet

Job description

Flik Hospitality Group is seeking an Executive Chef to oversee kitchen operations and maintain a safe, sanitary environment for staff. You will prepare or direct meals following corporate programs and lead a high‑performing culinary team to deliver exceptional food experiences.

The role requires hands‑on leadership, expertise in menu planning, and a strong track record in high‑volume catering. Excellent knowledge of food trends, cost controls, and staff development is essential for success.