Sous Chef, NYC Corporate Dining Leader

Compass Group USA; World Trade Center (NY); Hybrid; 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

Commuter Benefits

FSAs

Parental Leave

Personal Leave

Job summary

Flik Hospitality Group in NYC is seeking a hands-on Sous Chef to oversee daily culinary operations at the Conde Nast - 1WTC Cafe account. You will create and execute curated menus, ensure health standards, and lead the kitchen team to deliver exceptional dining experiences for clients and guests.

This Monday–Friday role offers strong work-life balance in a high-end corporate dining environment with opportunities to drive culinary programs and cost controls.

Qualifications

• 5 years of hands-on culinary experience with at least 1 year in management.
• Experience in corporate dining, hotels, fine dining preferred.
• Knowledge of food trends, quality, sanitation, and cost controls.
• Ability to set up and distribute production sheets.
• Supervisory, leadership, training, coaching skills.
• SERV Safe or NY Department of Health certification preferred.
• MS Office/Excel proficiency.
• Associate’s degree in Culinary Arts 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 with the marketing and culinary team.
• Assists with managing cost controls and expenditure.
• Performs other duties as assigned.

Skills

Culinary experience

Corporate dining experience

Supervisory leadership

Menu planning

Cost controls

Production sheets

Team coaching

Food safety knowledge

Education

Associate’s degree in Culinary Arts

Tools

MS Office / Excel

Job description

Flik Hospitality Group in NYC is seeking a hands-on Sous Chef to oversee daily culinary operations at the Conde Nast - 1WTC Cafe account. You will create and execute curated menus, ensure health standards, and lead the kitchen team to deliver exceptional dining experiences for clients and guests.

This Monday–Friday role offers strong work-life balance in a high-end corporate dining environment with opportunities to drive culinary programs and cost controls.