Sous Chef - Pipeline/New Business - New York City, New York

NYC, NY, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $70,000.00 - $75,000.00

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 Independent School Dining is a pioneering leader in private and independent school foodservice, serving over 300 communities for more than forty years. This innovative company is dedicated to providing exceptional foodservice experiences, deeply rooted in the values of quality, nutrition, and sustainability. With a passionate team of associates, Flik emphasizes fresh, locally sourced ingredients that support sustainable agriculture and benefit the communities they serve. Alongside delivering delicious meals, Flik offers advanced nutrition education programs designed to empower students in making healthy choices every day. This holistic approach aims to nourish not just the body but the whole person while building community through excellent food and meaningful programming. Flik Independent School Dining reflects a commitment to doing what is right, every time, and consistently strives to nourish a brighter future for students and school communities.

The role being offered is for a Sous Chef within Flik Independent School Dining’s vibrant culinary team. This is a full-time position offering an annual salary range between $70,000 and $75,000. Reporting directly to the Executive Chef, the Sous Chef will play a vital role in supporting the culinary operations of a dynamic K-12 school dining program. This role involves assisting with daily food preparation and production, helping to develop menus aligned with culinary standards and nutritional guidelines, and supporting catering initiatives for school events. The position demands creativity, precision, and passion for scratch cooking, ensuring high standards of food quality and presentation. Additionally, the Sous Chef will oversee hourly kitchen staff, manage inventory and cost control processes, and ensure rigorous adherence to food safety and sanitation protocols including HACCP and allergy guidelines. The candidate will work collaboratively with the Executive Chef and corporate culinary teams to introduce new culinary programs and initiatives that enrich the student dining experience and advance the company’s commitment to sustainability and nutrition education. This is an exciting leadership opportunity for a motivated culinary professional eager to contribute to a progressive, values-driven foodservice organization.

Job Requirements

associate degree in culinary arts or equivalent experience
minimum 2 years of dynamic culinary or kitchen management experience
experience in high-volume foodservice operations
knowledge of food safety standards and HACCP compliance
ability to lead a team and manage kitchen staff
strong organizational and multitasking skills
commitment to sustainable and locally sourced food practices

Job Qualifications

associate degree in culinary arts or equivalent experience
2+ years of dynamic culinary or kitchen management experience in high-volume foodservice operations
k-12 institutional or contract dining preferred
strong catering experience and ability to lead special events
knowledge of scratch cooking batch production and food cost controls
confirmed understanding of food trends seasonal ingredients and sustainable practices
servsafe certification highly preferred
proficiency in Microsoft Office (Word Excel PowerPoint) Outlook and internet-based tools
excellent communication and leadership skills with a strong sense of ownership and collaboration
dedication to customer happiness and a passion for crafting delicious nutritious meals for students and school communities

Job Duties

assist the executive chef in daily kitchen operations including food preparation production and supervision of back-of-house staff
support cost control initiatives by assisting with inventory management ordering and minimizing food waste
help plan develop and implement menus that align with company culinary standards student preferences and nutritional guidelines
lead or support the preparation and execution of catered events ensuring high-quality food presentation and service
implement and support new culinary programs and initiatives in collaboration with the executive chef and corporate culinary team
ensure all food safety and sanitation guidelines are rigorously followed including compliance with HACCP and allergy protocols
maintain high standards for food quality cleanliness and organization in all kitchen areas
participate in training and mentoring hourly culinary staff to support skill development and team culture
champion a safe inclusive and collaborative kitchen environment that reflects the values of the school community and company