Executive Chef I - FLIK Boston Aces Team

As a FLIK Aces Executive Chef, you will be responsible for overseeing dining operations across the Greater Boston area. Your role will require flexibility and travel within the Boston region to ensure the highest quality food and service across all locations. This is an exciting opportunity for a high-energy, entrepreneurial culinary professional who thrives in a fast-paced, ever-changing environment. This role requires flexibility to travel within the Greater Boston area and support accounts based on weekly schedule needs (schedule is subject to change).

Key Responsibilities:

• Plan and execute regular and modified menus based on established corporate guidelines and client needs for B&I accounts across the Greater Boston area.
• Follow standardized recipes, portioning, and presentation standards to ensure consistency and quality in all dishes.
• Complete daily production worksheets, waste logs, and ensure the tasting of completed meals to maintain the highest culinary standards.
• Train kitchen staff on food preparation techniques, safe food handling, kitchen equipment operation, and sanitation protocols, adhering to both company and regulatory standards.
• Establish and maintain cleaning and maintenance schedules for kitchen equipment, storage, and work areas; ensure kitchen staff completes schedules as assigned.
• Manage inventory of food and non-food supplies to stay within established budgets, ensuring that all necessary products are available when needed.
• Make informed decisions regarding the utilization of leftover food, staying within company guidelines for such products.
• Ensure compliance with all federal, state, and local health and sanitation regulations, as well as department sanitation procedures, as demonstrated through audits.
• Follow safety policies and procedures, including incident reporting, to maintain a safe working environment for all staff.
• Actively participate in departmental meetings, staff development programs, and professional culinary training sessions.

Preferred Qualifications:

• Associate's Degree in Culinary Arts or equivalent experience.
• Minimum of 5+ years of progressive culinary and kitchen management experience (depending on formal education or training).
• Extensive catering and high-volume, upscale dining experience.
• Experience managing multi-unit operations and working in a flexible, fast-paced environment.
• Proven ability to work in a high-volume, complex foodservice operation, with a focus on quality, production, and presentation.
• Hands-on chef experience is a must.
• Knowledge of food trends, catering practices, food safety, sanitation, food cost controls, and presentation standards.
• Must be experienced with computers, including Microsoft Office (Word, Excel, PowerPoint), Outlook, and email.
• Willingness to engage in client satisfaction programs and activities.
• ServSafe certification is highly desirable.
• Ability to travel within the Greater Boston area and support accounts based on weekly schedule needs (schedule is subject to change).