Senior Executive Chef

Job Summary

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.

What You’ll Lead

• Elevated, Restaurant‑Caliber Dining
  Establish and maintain high culinary standards across corporate dining, boardroom meals, and bespoke catering for clients and executive events.

• Refined Menu Development
  Create seasonally driven, health‑forward, and trend‑relevant menus that align with a professional law firm environment—elegant, thoughtful, and impeccably executed.

• Boardroom & High‑Touch Catering Excellence
  Oversee complex, detail‑driven catering experiences where timing, presentation, and precision are non‑negotiable.

• Inspirational Team Leadership
  Train, mentor, and develop a culinary team with a focus on professionalism, consistency, and pride in craft.

• Operational Discipline
  Manage purchasing, inventory, production systems, and food cost controls with the rigor expected in elite corporate accounts.

• Culinary Strategy & Continuous Improvement
  Analyze performance trends, guest feedback, and operational data to continually refine and elevate the program.

• Corporate Social Responsibility
  Lead sustainability, responsible sourcing, seasonality, and wellness initiatives—without sacrificing flavor or creativity.

• Client‑Facing Confidence
  Demonstrate deep knowledge of every menu item and clearly articulate culinary intent to firm leadership, clients, and guests.

The Ideal Candidate

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