Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
Disability insurance
Retirement Plan
Paid Time Off
holiday time off
Associate Shopping Program
Health and wellness programs
Discount Marketplace
Identity Theft Protection
Pet insurance
Commuter Benefits
Employee assistance program
flexible spending accounts
Paid parental leave
Personal Leave
Job Description
Flik Hospitality Group is a renowned leader in the food service industry, operating across various sectors including corporate dining, education, healthcare, and more. Part of Compass Group USA, Flik is committed to delivering exceptional culinary experiences by focusing on quality, innovation, and customer satisfaction. Known for fostering a collaborative and inclusive environment, Flik emphasizes the growth and development of its associates by offering comprehensive training programs and career advancement opportunities. The company’s culture centers on passion for food and hospitality, ensuring that its team members are motivated and equipped to excel in their roles.
The role of Sous Chef II at Flik Hospitality Group is pivotal to the success of the culinary operations. This position involves assisting with the overall management and execution of the food program, ensuring adherence to the client’s culture, health department regulations, and company standards. The Sous Chef II oversees culinary functions including menu planning, food preparation, ordering, and inventory management. This leadership role also includes motivating, training, and developing kitchen staff to maintain high standards of food quality, freshness, and presentation. The position requires coordination with the marketing and culinary team to roll out new culinary programs and strict management of cost controls and expenditures.
As a Sous Chef II, you will be instrumental in maintaining the operational excellence of the kitchen while ensuring compliance with safety, sanitation, and food cost protocols. With a focus on both the creative and administrative aspects of the culinary department, the role demands strong leadership, organizational, and communication skills. The company values innovation and encourages the Sous Chef II to contribute to menu development, aiming to deliver fresh and exciting dining experiences. This role represents an excellent opportunity for culinary professionals passionate about food service to enhance their careers within a supportive and dynamic organization.
Flik Hospitality Group offers competitive salaries, benefits, and a work environment that supports professional growth and work-life balance. The company’s commitment to diversity and equal opportunity makes it an attractive employer for candidates of varied backgrounds. Whether you are an experienced culinary leader looking for a new challenge or seeking to grow within the food service industry, Flik provides the platform and resources needed to thrive and succeed.
The role of Sous Chef II at Flik Hospitality Group is pivotal to the success of the culinary operations. This position involves assisting with the overall management and execution of the food program, ensuring adherence to the client’s culture, health department regulations, and company standards. The Sous Chef II oversees culinary functions including menu planning, food preparation, ordering, and inventory management. This leadership role also includes motivating, training, and developing kitchen staff to maintain high standards of food quality, freshness, and presentation. The position requires coordination with the marketing and culinary team to roll out new culinary programs and strict management of cost controls and expenditures.
As a Sous Chef II, you will be instrumental in maintaining the operational excellence of the kitchen while ensuring compliance with safety, sanitation, and food cost protocols. With a focus on both the creative and administrative aspects of the culinary department, the role demands strong leadership, organizational, and communication skills. The company values innovation and encourages the Sous Chef II to contribute to menu development, aiming to deliver fresh and exciting dining experiences. This role represents an excellent opportunity for culinary professionals passionate about food service to enhance their careers within a supportive and dynamic organization.
Flik Hospitality Group offers competitive salaries, benefits, and a work environment that supports professional growth and work-life balance. The company’s commitment to diversity and equal opportunity makes it an attractive employer for candidates of varied backgrounds. Whether you are an experienced culinary leader looking for a new challenge or seeking to grow within the food service industry, Flik provides the platform and resources needed to thrive and succeed.
Job Requirements
- High school diploma or equivalent
- Minimum five years of culinary experience with at least one year in a supervisory role
- Knowledge of health and safety regulations pertinent to food service
- Ability to work flexible hours including weekends and holidays
- Strong communication and organizational skills
- Ability to lift and stand for extended periods
- Familiarity with inventory management and cost control
- ServSafe or equivalent certification preferred
Job Qualifications
- Five years of related culinary experience including one year at supervisory or lead level
- Experience in restaurants, hotels, corporate dining, education, military, healthcare, or related food service operations
- Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation
- Ability to set up and distribute production sheets
- Supervisory, leadership, training, management, and coaching skills
- ServSafe or Department of Health Certification preferred
- Computer skills including MS Office and Excel
- Associate’s degree in Culinary Arts preferred
Job Duties
- Assist in coordinating and participating in the preparation and cooking of various food items
- Assist with planning and creating menus
- Roll out new culinary programs in conjunction with the marketing and culinary team
- Assist with managing cost controls and controlling expenditure
- Motivate, train, develop, and direct back of house associates
- Ensure adherence to health department regulations and company standards
- Perform other duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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