Sous Chef

Company Description Flik Hospitality Group, a division of Compass Group North America, provides corporate dining and hospitality services centered on quality food and locally sourced ingredients that support a healthy lifestyle. The company emphasizes its L.O.V.E. (Live Our Values Extraordinarily) ethos, creating welcoming, communal dining experiences delivered by dedicated associates. Flik partners with forward-thinking clients at more than 800 locations across 40 states and employs over 10,000 associates nationwide. As part of Flik and Compass Group, team members have access to diverse career paths, including programs for recent college graduates, applicants with disabilities, and veterans. Candidates can explore additional opportunities and information at the Compass Group careers website.Role Description This full-time, on-site Sous Chef role is based in Brooklyn, NY. The Sous Chef supports the Executive Chef in daily kitchen operations, including planning and preparing menus, supervising food production, and ensuring dishes meet quality and presentation standards. This role helps coordinate kitchen staff, manages food safety and sanitation practices, and assists with ordering, inventory, and cost control. The Sous Chef collaborates with the culinary team to develop seasonal offerings, incorporate locally sourced ingredients, and maintain consistency across service periods. The position also involves mentoring team members, promoting a safe and inclusive work environment, and contributing to an exceptional dining experience for guests.Qualifications Professional culinary skills in food preparation, cooking techniques, and recipe execution, ideally in a high-volume or corporate dining environment.Experience with menu planning, product sourcing, and cost control, including inventory management and waste reduction.Knowledge of food safety, sanitation standards, and regulatory compliance, with a commitment to maintaining a clean and safe kitchen.Team leadership and communication skills, including the ability to train, guide, and motivate kitchen staff and collaborate with front-of-house teams.Strong organizational and time-management abilities to coordinate multiple production tasks and meet service deadlines.Flexibility to work varied shifts as required by business needs, including evenings, weekends, and holidays.Formal culinary training or completion of a culinary arts program preferred; relevant on-the-job experience may be considered in lieu of formal education.Ability to stand for extended periods and safely perform the physical tasks associated with kitchen work, with reasonable accommodations as needed.Prior experience in hospitality, corporate dining, or contract food service is beneficial.