Senior Sous Chef – NYC Corporate Dining Lead

Flik Hospitality Group; New York (NY); On-site; USD 68,000 - 75,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Employee Assistance Program

Flexible Spending Accounts

Job summary

Restaurant Associates in NYC is seeking a hands-on Sous Chef to oversee daily culinary operations at a premier corporate dining account. You will lead the kitchen, create and execute curated menus, and ensure top food quality and Health Department standards.

This Monday–Friday role offers work-life balance in a high-end setting, with opportunities to train the back-of-house team and drive operational excellence while delivering exceptional dining experiences for clients and guests.

Qualifications

• 5 years of hands-on related culinary experience including 1 year at the management level
• Experience in corporate dining, hotels, fine dining restaurants, and/or related food service operations preferred
• Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation
• Ability to set up and distribute production sheets
• Supervisory, leadership, training, management, and coaching skills
• SERV Safe or NY Department of Health Certification is preferred
• Associate’s degree in Culinary Arts is preferred

Responsibilities

• Assists in coordinating and participating in the preparation and cooking of various food items
• Assists with planning and creating menus
• Rolls out new culinary programs in conjunction with the marketing and culinary team
• Assists with managing cost controls and controlling expenditure
• Performs other duties as assigned

Skills

Supervisory leadership

Menu planning

Cost controls

Sanitation standards

Training & coaching

Education

Associate’s degree in Culinary Arts

Tools

MS Office

Excel

Job description

Restaurant Associates in NYC is seeking a hands-on Sous Chef to oversee daily culinary operations at a premier corporate dining account. You will lead the kitchen, create and execute curated menus, and ensure top food quality and Health Department standards.

This Monday–Friday role offers work-life balance in a high-end setting, with opportunities to train the back-of-house team and drive operational excellence while delivering exceptional dining experiences for clients and guests.