Sous Chef Ace Team

Compass Group•New York, NY

52d•$70,000 - $80,000•Hybrid

About The Position

As a Sous Chef for FLIK Hospitality’s Ace Team, you’ll have the opportunity to support a variety of premier corporate dining accounts throughout the New York City Metro and Tri-State region. This is a dynamic role for a culinary leader who enjoys variety, thrives in different environments, and brings a passion for exceptional food, service, and team development. 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. The Sous Chef supports the overall success of the culinary program and partners with the culinary leadership team to deliver high-quality food and exceptional service. This hands-on role assists with menu planning, food production, ordering, inventory, cost control, and the training and development of back-of-house associates.

Requirements

5 years of progressive culinary experience, including at least 1 year in a supervisory or management role.
Experience in restaurants, hotels, corporate dining, education, healthcare, military, or other high-volume foodservice environments.
Strong knowledge of culinary trends, food production, sanitation, safety, presentation, and food cost controls.
Proven leadership, training, coaching, and team development skills.
Experience creating and managing production sheets.
Strong organizational, communication, and problem-solving skills.
Proficiency with Microsoft Office, including Excel.
Ability and willingness to travel throughout the region and support different accounts.

Nice To Haves

ServSafe or Department of Health certification preferred.
Associate’s degree in Culinary Arts preferred.

Responsibilities

Assist with daily kitchen operations and the preparation and cooking of high-quality food.
Support menu planning and development with a focus on creativity, quality, freshness, and presentation.
Assist with ordering, inventory, production planning, and food cost controls.
Train, coach, and develop culinary associates to ensure consistent execution and high standards.
Roll out new culinary programs and initiatives in partnership with the culinary and marketing teams.
Maintain food safety, sanitation, and regulatory standards across assigned accounts.
Adapt quickly to different kitchens, teams, client expectations, and operating environments.
Support client satisfaction and a positive guest experience.
Travel throughout the region and to select non-local accounts as business needs require.