Executive Sous Chef — Creative Kitchen Leader

Flik Hospitality Group; New York (NY); On-site; USD 85,000 - 90,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Paid Time Off

Holiday Time Off

Commuter Benefits

Life Insurance

Disability Insurance

Paid Parental Leave

Job summary

Flik Hospitality Group is seeking a skilled culinary professional to support the Executive Chef in overseeing kitchen operations, maintaining safety and sanitation, and directing meal preparation in alignment with corporate programs.

The role requires 3–5 years of culinary experience and a strong grasp of food cost, with opportunities to lead back-of-house teams and implement new culinary programs. This is a full-time on-site position in the New York area.

Qualifications

• Degree in Culinary Arts or related field required or equivalent training.
• 3–5 years of relevant culinary experience.
• Mastery of a wide variety of kitchen positions and stations.
• Ability to think on their feet and produce or serve on the fly.
• Knowledge of food cost and its impact on kitchen operations.
• Excellent interpersonal and communication skills.
• Certification in ServSafe/HACCP or equivalent sanitation guidelines.

Responsibilities

• Assist Executive Chef to ensure sanitation, safety, production, and merchandising standards.
• Motivate and train back-of-house staff to meet operational goals.
• Ensure high quality, cost-effective food presentation.
• Assist in planning, ordering, inventory, and food preparation.
• Support cost control and expenditure management.
• Roll out new culinary programs with marketing and culinary teams.
• Perform other duties as assigned.

Skills

Culinary skills

Food cost knowledge

Communication skills

Problem solving

Staff training

Education

B.S./A.O.S. in Culinary Arts

Tools

SERVSAFE Certification

HACCP Knowledge

Job description

Flik Hospitality Group is seeking a skilled culinary professional to support the Executive Chef in overseeing kitchen operations, maintaining safety and sanitation, and directing meal preparation in alignment with corporate programs.

The role requires 3–5 years of culinary experience and a strong grasp of food cost, with opportunities to lead back-of-house teams and implement new culinary programs. This is a full-time on-site position in the New York area.