EXECUTIVE SUSHI CHEF

Compass Group•New York, NY

23d•$75,000 - $85,000•Hybrid

About The Position

As a Sushi Chef on the Flik Hospitality Ace Team, you will bring your sushi expertise to a variety of corporate dining environments throughout the Tri-State region. This role combines hands-on culinary execution with operational leadership, purchasing, inventory management, and food cost control. The ideal candidate is a skilled sushi professional who takes pride in quality and presentation while also understanding the business side of running a successful culinary operation. As a member of the Ace Team you will be responsible for supporting and/or managing Flik accounts. Being based in New York City, you will mainly support units in the Tri-State region. Additionally, you will be assigned to support non-local Flik locations requiring up to 25% travel. Ace schedules vary each week based on business needs. The majority of the assignments fall between Monday through Friday. There will be periodic evening, weekend and holiday assignments given with advance notice.

Requirements

3+ years of professional sushi chef experience; high-volume or corporate dining experience preferred.
Strong knowledge of sushi preparation, knife skills, seafood handling, and food safety.
Experience with kitchen operations, production planning, and team leadership.
Understanding of food cost, labor efficiency, purchasing, and inventory management.
Strong organizational, communication, and problem-solving skills.
Ability to work independently and adapt to different culinary environments.
ServSafe, NYC Food Protection, or equivalent certification preferred.
Ability and willingness to travel up to 25%.
Passion for quality, creativity, hospitality, and culinary excellence.

Responsibilities

Prepare high-quality sushi, sashimi, nigiri, specialty rolls, and other Japanese-inspired offerings.
Maintain exceptional standards for quality, presentation, freshness, and food safety.
Support and oversee sushi bar operations across assigned Flik accounts.
Adapt quickly to different kitchens, teams, clients, and operational environments.
Assist with menu development, seasonal offerings, production planning, and workflow.
Train, mentor, and support culinary associates as needed.
Manage food costs through portion control, yield management, production planning, and waste reduction.
Support purchasing, inventory management, vendor relationships, and product quality.
Monitor production and adjust quantities based on volume and business needs.
Maintain clean, organized, and efficient workstations and kitchen areas.
Ensure compliance with all company, health department, food safety, and sanitation standards.
Partner with culinary and operational leadership to deliver consistent, high-quality dining experiences.