Executive Sous Chef - Lead, Innovate & Elevate Kitchen

Compass Group USA; New York; Hybrid; USD 85,000 - 90,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Paid Time Off

Job summary

Flik Hospitality Group in New York is seeking an experienced culinary professional to support the Executive Chef in overseeing kitchen operations, maintaining sanitation, and guiding staff.

You will prepare meals per corporate programs, assist in planning, inventory, cost controls, and roll out new culinary programs with marketing and culinary teams. Strong communication and ServSafe/HACCP certification preferred.

Qualifications

• B.S./A.O.S. in Culinary Arts or related field
• 3–5 years of culinary experience
• Mastery of a wide variety of kitchen positions and stations
• Ability to think on their feet and create on the fly
• Knowledge of food cost and quality identification
• Excellent interpersonal and communication skills
• ServSafe and/or HACCP certification
• Understanding of current culinary trends and presentation preferred

Responsibilities

• Assists Executive Chef to assure compliance with sanitation, ServSafe, safety, production, and merchandising requirements
• Motivates, trains, develops and directs back-of-house staff to meet objectives and customer satisfaction
• Ensures high quality, cost-effective food preparation and presentation
• Assists in planning, ordering, inventory, and food preparation
• Supports cost controls and expenditure management
• Rolls out new culinary programs with marketing and culinary teams
• Performs other duties as assigned

Skills

Culinary leadership

Sanitation knowledge

Food cost awareness

Communication skills

Staff training

Education

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

Job description

Flik Hospitality Group in New York is seeking an experienced culinary professional to support the Executive Chef in overseeing kitchen operations, maintaining sanitation, and guiding staff.

You will prepare meals per corporate programs, assist in planning, inventory, cost controls, and roll out new culinary programs with marketing and culinary teams. Strong communication and ServSafe/HACCP certification preferred.