ACE / Traveling Executive Chef - Boston, NH, RI Area

Boston, MA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $80,000.00 - $90,000.00

Work Schedule

Standard Hours

Benefits

Medical insurance

Dental Insurance

Vision Insurance

Life insurance

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

Paid parental leave

Personal Leave

Job Description

Flik Hospitality Group is a distinguished leader in the Foodservice Management industry, known for its unwavering commitment to excellence and innovation. As part of the larger Compass Group USA, Flik Hospitality Group specializes in providing exceptional dining experiences across various sectors, including corporate dining, education, healthcare, and more. The company prides itself on hiring passionate individuals who value food and hospitality, fostering a culture where employees are encouraged, valued, and recognized for their contributions. Flik focuses on continuous growth and education, ensuring its teams stay ahead of the latest culinary trends and standards. This dedication creates an engaging and fulfilling work environment where careers are nurtured and developed beyond just a typical job role. The company’s foundational belief that its people make the difference resonates through every aspect of its operations, building trust and loyalty among clients and employees alike.

The Executive Chef position at Flik Hospitality Group offers a dynamic and inspiring opportunity for energetic and entrepreneurial culinary professionals. With a salary range of $80,000 to $90,000 per year, this full-time role involves overseeing kitchen operations while upholding a safe and sanitary work environment. The Executive Chef will be responsible for planning menus in accordance with corporate guidelines, ensuring adherence to standardized recipes, and maintaining portioning and presentation standards. Leading and training kitchen staff in food preparation, sanitation, and equipment operation are integral responsibilities, alongside managing inventory and maintaining compliance with health regulations. This role supports operations in Rhode Island, Massachusetts, and New Hampshire, highlighting the regional impact and scope of this leadership position. Flik Hospitality Group seeks a hands-on chef who brings a comprehensive knowledge of food trends, sanitation, food cost controls, and presentation, along with proficiency in computer skills such as Microsoft Office. Employees will benefit from a supportive work environment that promotes professional development, teamwork, and a shared passion for culinary excellence. The Executive Chef role is perfect for those who thrive in high-volume, complex food service settings and are committed to delivering exceptional food experiences while fostering a culture of quality and safety.

Job Requirements

Education equivalent to associate of science or related culinary degree
Minimum three to five years of progressive culinary or kitchen management experience
Proven hands-on chef experience
Ability to manage high volume and complex foodservice operations
Strong knowledge of food safety, sanitation and cost control measures
Proficiency in Microsoft Office and digital communication tools
Must comply with health, safety and sanitation regulations
ServSafe certification preferred

Job Qualifications

Associate of science or equivalent experience
Minimum of three to five years of progressive culinary/kitchen management experience
Extensive catering experience a plus
Experience in high volume, complex foodservice operations highly desirable
Institutional and batch cooking experience
Hands-on chef experience
Comprehensive knowledge of food and catering trends including quality, production, sanitation, food cost controls, and presentation
Proficiency with computers including Microsoft Office (Word, Excel and PowerPoint), Outlook, Email and Internet
ServSafe certification highly desirable

Job Duties

Plan regular and modified menus according to established guidelines
Follow standardized recipes, portioning and presentation standards
Complete and utilize daily production worksheets and waste log sheets
Taste completed meals to ensure quality
Train kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards
Establish and maintain cleaning and maintenance schedules for equipment, storage and work areas
Ensure kitchen staff follows and completes schedules as assigned
Maintain inventory of food and non-food supplies to stay within established guidelines while assuring necessary product availability
Make all decisions regarding utilization of leftover food products staying within Company guidelines
Comply with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits
Follow facility, department, and Company safety policies and procedures including occurrence reporting
Participate and attend departmental meetings, staff development, and professional programs as appropriate