Executive Chef: Lead High-Volume Kitchen Team

Compass Group USA; Canton (MA); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD&D

Retirement Plan

Paid Time Off

Holiday Time Off

Job summary

Flik Hospitality Group is seeking an Executive Chef to oversee kitchen operations and maintain a safe, sanitary environment for staff. You will direct meal preparation in line with corporate programs and guidelines in an energetic, entrepreneurial culinary role.

Key responsibilities include planning menus, training staff, maintaining schedules, managing inventory, ensuring health compliance, and participating in departmental meetings and client satisfaction activities.

Qualifications

• A.S. or equivalent experience required.
• 5+ years progressive culinary/kitchen management experience.
• High-volume, complex foodservice operations experience preferred.
• Hands-on chef experience required.
• Proficient with Microsoft Office tools.
• Willing to participate in client satisfaction programs.

Responsibilities

• Plans regular and modified menus according to established guidelines.
• Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation.
• Maintains cleaning and maintenance schedules for equipment, storage and work areas.
• Maintains inventory of food and non-food supplies within guidelines.
• Makes decisions on leftover food usage within company guidelines.
• Ensures compliance with health and sanitation regulations.
• Participates in departmental meetings and professional programs.

Skills

Hands-on chef experience

Food safety knowledge

Leadership

Communication

Education

A.S. or equivalent experience

Tools

Microsoft Office

Job description

Flik Hospitality Group is seeking an Executive Chef to oversee kitchen operations and maintain a safe, sanitary environment for staff. You will direct meal preparation in line with corporate programs and guidelines in an energetic, entrepreneurial culinary role.

Key responsibilities include planning menus, training staff, maintaining schedules, managing inventory, ensuring health compliance, and participating in departmental meetings and client satisfaction activities.