CHEF, SOUS - NJ Devils NHL - Newark

Job Overview

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Employment Type

Full-time
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Compensation

Salary
Range $65,000.00 - $72,500.00
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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 leading hospitality company known for its commitment to excellence and innovation in food service. As a member of Compass Group USA, one of the world’s largest foodservice companies, Flik offers diverse dining options across a wide range of venues including corporate offices, museums, and athletic facilities. Their focus on high-quality food and exceptional service is underscored by a culture that values employee development, hands-on training, and engagement. The company prides itself on hiring passionate individuals who are enthusiastic about food and hospitality, creating an environment where careers can flourish beyond the traditional job scope. Flik offers competitive salary compensation ranging from $65,000 to $72,500 and comprehensive benefits that support the well-being and growth of their associates.

The role of Sous Chef at Flik Hospitality Group revolves around enhancing player health and performance by creating nutritionally optimized meals tailored specifically for athletes and coaching staff. This position plays a critical role in overseeing the culinary performance team and ensuring the delivery of fresh, local, balanced, and nutrient-rich meals. The Sous Chef also collaborates closely with team dietitians and operates as part of a multi-disciplinary performance nutrition department. Responsibilities extend from developing menus and recipes focused on nutrient-dense foods to managing culinary staff, overseeing food safety protocols, inventory control, and vendor relationships. A strong emphasis is placed on the athlete-centered approach, requiring specialized knowledge of nutrition demands specific to high-performance sports. Candidates in this position will bring at least one to three years of culinary management experience within athletic nutrition settings and ideally have educational backgrounds in culinary arts, nutrition, or food science. This role offers an excellent opportunity for culinary professionals passionate about sports nutrition to make a meaningful impact on athlete health while growing professionally in a vibrant, supportive work environment. Flik's dynamic and inclusive culture fosters innovation and career advancement for the right talent ready to contribute and thrive within the organization.

Job Requirements

  • Minimum of one to three years of experience in culinary management within an athletic nutrition setting
  • Bachelor’s degree in culinary arts nutrition food science or related field preferred
  • Knowledge of athlete nutrition needs and demands
  • Strong leadership and team management experience
  • Ability to develop menus focused on nutrient-dense foods
  • Familiarity with food safety standards and inventory management
  • Excellent communication and collaboration skills

Job Qualifications

  • A minimum of one to three years of experience in a culinary management role within an athletic nutrition setting
  • Bachelor’s degree in culinary arts nutrition food science or related field a plus
  • Knowledge of nutrition needs and demands of an athlete
  • Ability to collaborate with team dietitians as a multi-disciplinary team member of the performance nutrition department
  • Comprehensive understanding of menu item specifics including dietary restrictions food allergies and intolerances ingredients preparation processes holding and serving temperatures and HACCP guidelines

Job Duties

  • Develop recipes source build and implement menus for all player coach and staff meals and ownership needs with a focus on nutrient-dense foods to optimize health and performance
  • Lead culinary staff including management of hiring and termination of appropriate personnel scheduling and reviewing hours conducting regular performance reviews and terminating staff in conjunction with human resources
  • Assist in establishing a culinary budget including menu costing inventory tracking and invoice processing
  • Implement procedures for serving food as well as rotating and storing food within coolers freezers dry storage etc applying a FIFO approach including labeling dating rotating and screening products to meet food safety and organizational standards Development of guidelines for discarding or returning products that do not meet the organizational standards
  • Establish relationships with quality nutritional-minded vendors to procure seasonal local and sustainable ingredients
  • Synchronize and prepare lunches for the business and administration sector of the organization around the needs of player and coach meals during the off-season

Job Criteria

Experience

Mid Level (3-7 years)


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