EXECUTIVE CHEF

Cambridge, MA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $80,000.00 - $90,000.00

Work Schedule

Standard Hours

Benefits

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

Paid parental leave

Personal Leave

Job Description

Flik Hospitality Group is a respected leader within the foodservice industry, known for its commitment to delivering exceptional dining experiences across a variety of settings including corporate dining, healthcare, and educational institutions. As a part of the Compass Group USA family, Flik brings a vast network of resources, innovation, and industry expertise to its operations. The company prides itself on its people-first philosophy, emphasizing care, growth, and engagement of its associates to foster a passionate and dynamic workforce. Flik believes that employees are the key to success, and as such, provides hands-on training, advanced education on culinary trends, and ongoing support to maintain a motivated team ready to meet and exceed client expectations. This dedication creates not just jobs but opportunities for career advancement and personal development within the culinary and hospitality fields.

This Executive Chef position at Flik Hospitality Group offers an exciting and entrepreneurial opportunity for a seasoned culinary professional eager to lead kitchen operations and inspire a team committed to excellence. With a salary range of $80,000 to $90,000 per year, this role demands a culinary leader capable of maintaining high-quality standards in meal preparation within a safe and sanitary environment. The Executive Chef will be responsible for overseeing all aspects of kitchen management, from menu planning and recipe standardization to staff training, inventory control, and compliance with health and safety regulations. This position is ideal for a hands-on chef with extensive experience in high-volume food service and catering operations, who thrives in dynamic, complex culinary environments. The Executive Chef will play a pivotal role in shaping the culinary offerings, ensuring that all meals reflect the company’s commitment to quality, safety, and customer satisfaction. Joining Flik means becoming part of an organization that values culinary innovation and operational excellence, while offering a supportive culture and comprehensive benefits that enhance work-life balance and professional growth.

Job Requirements

Education of A.S. degree or equivalent experience
Minimum 5 years of progressive culinary or kitchen management experience
Proven hands-on culinary skills
Knowledge of food safety and sanitation standards
Ability to manage inventory and food cost controls
Computer proficiency including Microsoft Office and email
ServSafe certification preferred
Ability to work in a fast-paced, high volume kitchen environment
Strong leadership and communication skills
Willingness to participate in client satisfaction and quality improvement programs

Job Qualifications

A.S. or equivalent experience
5+ years of progressive culinary/kitchen management experience
Extensive catering experience a plus
Experience with high volume, complex foodservice operations
Hands-on chef experience
Comprehensive knowledge of food and catering trends
Proficient with computers including Microsoft Office, Outlook, email and internet
Willingness to participate in client satisfaction programs
ServSafe certified is 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
Establish and maintain cleaning and maintenance schedules for equipment, storage and work areas
Maintain inventory of food and non-food supplies within established guidelines
Make decisions regarding utilization of leftover food products within company guidelines
Comply with federal, state and local health and sanitation regulations and department sanitation procedures
Follow facility, department, and company safety policies and procedures
Participate and attend departmental meetings, staff development, and professional programs