Executive Chef: Lead Menus, Costs & Team

Flik Hospitality Group; Brookhaven (GA); On-site; USD 70,000 - 100,000; 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 manage a team of associates and ensure safety and sanitation across the account.

You will also be responsible for cost controls, menu creation, inventory management, and implementing culinary programs with marketing and the culinary team. The role requires leadership of a high-volume operation, a culinary degree (preferred), and several years of culinary management experience.

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 controls 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

Cost controls

Menu planning

Inventory management

Leadership

Education

Culinary degree

Job description

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

You will also be responsible for cost controls, menu creation, inventory management, and implementing culinary programs with marketing and the culinary team. The role requires leadership of a high-volume operation, a culinary degree (preferred), and several years of culinary management experience.