EXECUTIVE CHEF - Quick Hire!

Flik Hospitality Group is a leading foodservice management company known for its commitment to excellence and passion for hospitality. Operating under Compass Group USA, Flik brings high-quality culinary experiences to numerous clients, primarily focusing on corporate dining, special events, and catering services across various regions. With an emphasis on innovation, training, and career growth, Flik strives to create an environment where talented individuals can flourish and develop professionally within a supportive and dynamic team. The company is dedicated to fostering an inclusive workplace where diversity and fairness are paramount, offering competitive salaries ranging from $80,000 to $100,000 per year for the Executive Chef position. The Executive Chef - Ace Team role offers an exciting opportunity for an energetic and entrepreneurial culinary professional passionate about food and hospitality. Based mainly in New York City and supporting the Tri-State area, this role involves leading kitchen operations and ensuring compliance with safety and sanitation standards. The Executive Chef will prepare and direct meal preparation according to Flik's corporate programs and guidelines, while also managing accounting controls, inventory, menu planning, and culinary program rollouts. This role includes up to 25% travel to support non-local Flik locations and requires flexibility to work weekdays predominantly, with periodic evening, weekend, and holiday assignments. As a member of the Ace Team, the Executive Chef plays a key role in maintaining the company’s high standards and fostering innovation within culinary services. Working at Flik is more than just a job; it’s an opportunity to grow within a top-notch foodservice organization that values its associates, offers extensive training, and promotes a culture where passion for food is shared daily.This position suits a seasoned culinary manager looking to make an impact within a dynamic environment and contribute to the success of multiple locations while fostering a positive work culture. The role promises meaningful professional growth, exposure to high-volume production and catering, as well as opportunities to implement new culinary concepts in collaboration with marketing and the broader culinary team, making it a rewarding career path for dedicated culinary professionals.

• Culinary degree preferred
• three to five years of culinary management experience
• experience in high volume production and catering
• knowledge of cost control management
• ability to travel up to 25 percent
• flexibility to work weekdays and occasional evenings, weekends, and holidays
• ability to maintain safe and sanitary work environment
• strong leadership skills