Head Chef

About the Company

At Flow, we’re reimagining what it means to live, work, and connect. More than just a real estate company, Flow is a brand, a technology platform, and an operations ecosystem spanning condominiums, hotels, multifamily residences, and office spaces. We’re building a new kind of living experience: one that’s flexible, connected, and designed to create genuine community and real value for the people who call Flow home.

Our mission is oneness: prioritizing our residents and their experiences, and fostering connection with ourselves, their neighbors, and the natural world. By putting people at the center of everything we do, we’re creating vibrant, human-centered communities where life, work, creativity, and play all come together in one place.

Responsibilities

Execute and innovate menus focused on plant-forward, Mediterranean-inspired cuisine while aligning with budget targets. Prepare retail products for Grocer, including smoothies, juices, dips and spreads, dressings, sandwiches, bowls, salads, wraps, soups, grazing boards, and health-focused grab-and-go meals, with attention to portion control and cost efficiency. Manage daily kitchen operations with a focus on labor and food cost control, waste reduction, and consistent adherence to food safety and quality standards. Monitor and optimize food costs through sourcing fresh, local, seasonal ingredients, vendor negotiation, and maintaining accurate inventory and ordering systems. Develop and manage kitchen budgets, track expenses, and ensure operations stay within financial targets while contributing to overall profitability. Train, supervise, and motivate kitchen staff to maintain high productivity, efficient prep times, and minimal overtime, while upholding Flow’s standards. Oversee catering logistics, ensuring efficient planning, resource use, and profitable execution of on-site and off-site events. Maintain a clean, organized, and compliant kitchen environment that supports both culinary excellence and operational efficiency.

Ideal Background 5–8+ years of culinary experience, with at least 2–3 years in a leadership role (Head Chef, Sous Chef, or Kitchen Manager), preferably in high-volume or multi-unit environments. Experience overseeing full P&L or kitchen financial performance, including food cost, labor, and vendor management. Background in multi-outlet operations, catering, or retail food concepts (e.g., grab-and-go, markets, or commissary kitchens) is strongly preferred. Experience in scaling kitchen operations or opening new concepts/locations is a plus. Exposure to hospitality-driven or lifestyle brands (luxury, wellness, or community-focused concepts) is a strong advantage.