Executive Chef

Compass Group•New York, NY

2d•$90,000 - $100,000

About The Position

As a member of the Ace Team, the Executive Chef supports and/or manages Flik accounts, primarily in the Tri-State region while based in New York City. The position may also support non-local Flik locations and requires up to 25% travel. Schedules vary weekly according to business needs; most assignments are Monday through Friday, with periodic evening, weekend, and holiday assignments provided with advance notice. The Executive Chef leads culinary operations and a culinary team, delivering high-quality food, creative dining experiences, and operational excellence. The role oversees menu development, food production, purchasing, inventory, and financial performance, and involves team development, catering, special events, food safety, client relationships, and continuous operational improvement.

Requirements

Three to five years of culinary management experience in corporate dining, restaurants, hotels, higher education, or similar food service environments.
Strong background in high-volume food production and catering operations.
Experience managing food costs, purchasing, inventory, and financial performance.
Strong leadership, communication, and team development skills.
Extensive knowledge of menu planning, food preparation, presentation, and culinary trends.
Knowledge of food safety, sanitation, and HACCP standards.
Ability to manage multiple priorities while maintaining exceptional culinary standards.
Passion for culinary innovation, hospitality, and continuous improvement.

Nice To Haves

Culinary degree or equivalent professional experience.

Responsibilities

Lead daily culinary operations and ensure food quality, consistency, and presentation.
Develop creative, seasonal menus that balance innovation, guest preferences, and operational efficiency.
Recruit, train, coach, and develop culinary associates.
Oversee high-volume food production, catering, and special events.
Manage purchasing, inventory, food costs, and operating expenses while meeting financial goals.
Maintain food safety, sanitation, and regulatory compliance standards.
Partner with marketing and culinary teams to introduce menus, promotions, and culinary programs.
Monitor kitchen operations and identify opportunities to improve efficiency, quality, and guest satisfaction.
Foster a collaborative kitchen culture focused on teamwork, accountability, and culinary excellence.
Build relationships with clients, guests, and operational leadership.
Support and/or manage Flik accounts, primarily in the Tri-State region, and support non-local locations as assigned.