SENIOR EXECUTIVE CHEF

Compass Group•New York, NY

5d•Hybrid

About The Position

This role is designed for a chef whose craft, leadership, and professionalism match the expectations of Manhattan’s most discerning clientele. You’ll bring innovation and relevance to settings that demand discretion, sophistication, and flawless execution—while mentoring a team and setting the culinary tone for the entire account. As Senior Executive Chef, you will be a member of the Flik Aces team, 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.

Requirements

3–5+ years of progressive leadership in high‑end restaurants, luxury hospitality, or premium corporate dining
Proven expertise in executive‑level catering and client‑facing culinary environments
Strong business acumen with impeccable kitchen fundamentals
Deep understanding of food trends, presentation, sustainability, sanitation, and cost controls
Confident communicator who thrives working with executives and professional clientele
Proficient with culinary and business technology platforms
ServSafe® Certification (required or obtainable)

Nice To Haves

Culinary degree preferred
Bachelor’s degree in Culinary Arts, Hospitality, Food Service Management, or related field preferred

Responsibilities

Establish and maintain high culinary standards across corporate dining, boardroom meals, and bespoke catering for clients and executive events.
Create seasonally driven, health‑forward, and trend‑relevant menus that align with a professional law firm environment—elegant, thoughtful, and impeccably executed.
Oversee complex, detail‑driven catering experiences where timing, presentation, and precision are non‑negotiable.
Train, mentor, and develop a culinary team with a focus on professionalism, consistency, and pride in craft.
Manage purchasing, inventory, production systems, and food cost controls with the rigor expected in elite corporate accounts.
Analyze performance trends, guest feedback, and operational data to continually refine and elevate the program.
Lead sustainability, responsible sourcing, seasonality, and wellness initiatives—without sacrificing flavor or creativity.
Demonstrate deep knowledge of every menu item and clearly articulate culinary intent to firm leadership, clients, and guests.