Job Description

As the Executive Chef – Ace Team, you will provide culinary leadership and operational support across multiple Flik accounts. This is an exciting opportunity for an energetic, entrepreneurial chef who enjoys variety and thrives in different culinary environments.

You’ll oversee kitchen operations, lead culinary teams, develop and execute menus, and ensure exceptional standards for food quality, safety, sanitation, and presentation. The ideal candidate is a hands-on culinary leader who can quickly adapt to different teams, clients, and business needs.

As a member of the Ace Team you will be responsible for supporting and/or managing Flik accounts. Being based in New York City, you will mainly support units in the Tri-State region. Additionally, you will be assigned to support non-local Flik locations requiring up to 25% travel. Ace schedules vary each week based on business needs. The majority of the assignments fall between Monday through Friday. There will be periodic evening, weekend and holiday assignments given with advance notice.

Key Responsibilities:

• Lead daily kitchen operations while maintaining high standards for food quality, safety, sanitation, and presentation.
• Plan and execute regular and modified menus in accordance with client needs and company guidelines.
• Oversee food production, portioning, recipes, presentation, and quality control.
• Train, coach, and develop culinary staff in food preparation, equipment operation, food safety, and sanitation.
• Manage inventory of food and non-food supplies while maintaining appropriate product levels and controlling costs.
• Monitor production and waste to support efficient kitchen operations and food cost goals.
• Establish and maintain cleaning, sanitation, and equipment maintenance schedules.
• Ensure compliance with federal, state, local, and company health and safety standards.
• Adapt quickly to different Flik accounts, culinary teams, client expectations, and operational needs.
• Participate in client satisfaction initiatives, team meetings, training, and professional development programs.
• Support catering, special events, and other culinary projects as needed.

• Associate degree in Culinary Arts or equivalent professional experience.
• 5+ years of progressive culinary/kitchen management experience.
• Hands-on chef experience in a high-volume, complex foodservice environment.
• Catering and batch cooking experience preferred.
• Strong knowledge of culinary trends, food production, presentation, sanitation, and food cost control.
• Proven ability to lead, motivate, and develop culinary teams.
• Strong organizational and communication skills with the ability to adapt to changing environments.
• Proficiency with Microsoft Office, Outlook, email, and internet applications.
• ServSafe certification highly desirable.
• Ability and willingness to travel up to 25%.
• Passion for culinary excellence, hospitality, and creating exceptional dining experiences.

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