Junior Sous Chef

About the Role

• Junior Sous Chef position at Flik Hospitality Group.
• Responsible for supporting and/or managing Flik accounts, primarily in the Tri-State region, with up to 25% travel to non-local locations.
• Assignments vary weekly, mostly Monday-Friday, with occasional evening, weekend, and holiday work with advance notice.
• Work closely with the Executive Chef to oversee food production, develop creative menus, execute catering events, and maintain culinary excellence.
• Ideal for an energetic, hands-on leader who enjoys mentoring and bringing fresh ideas.

Key Responsibilities

• Partner with the Executive Chef to oversee daily culinary operations, ensuring exceptional food quality, consistency, and presentation.
• Assist with menu planning, recipe development, and execution of daily dining programs.
• Supervise, train, coach, and develop culinary associates to build a high-performing kitchen team.
• Lead food preparation and production for daily service, catering, and special events.
• Support purchasing, ordering, inventory management, and food cost controls.
• Ensure compliance with food safety, sanitation, and HACCP standards.
• Collaborate with culinary and marketing teams to introduce new menus, promotions, and culinary programs.
• Monitor kitchen operations and identify opportunities to improve efficiency, food quality, and guest satisfaction.
• Maintain a clean, organized, and safe kitchen environment.
• Foster a positive, collaborative team culture focused on culinary excellence and exceptional hospitality.

Requirements & Tech Stack

• Proficiency with Microsoft Office (Word, Excel, Outlook, PowerPoint) and general computer applications.
• Willingness to participate in client satisfaction initiatives and culinary improvement programs.

Qualifications

• Associate's degree in Culinary Arts or equivalent professional experience.
• Progressive culinary or kitchen management experience in restaurants, hotels, corporate dining, higher education, healthcare, or similar food service environments.
• Experience in high-volume food production and complex culinary operations highly preferred.
• Catering and special event production experience is a plus.
• Knowledge of institutional dining, batch cooking, and large-scale food preparation is beneficial.
• Strong understanding of menu development, food quality, presentation, purchasing, inventory, and cost controls.
• Knowledge of food safety, sanitation, and HACCP standards.
• Strong leadership, communication, and organizational skills.
• ServSafe Certification highly preferred.