Airport Lounge Sous Chef: Lead Kitchen & Menu Creation

Flik Hospitality Group; Salt Lake City (UT); In loco; USD 70.000 - 75.000; Tempo pieno

Vantaggi offerti da questo lavoro

Medical

Dental

Vision

Life Insurance/AD

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

FSAs

Paid Parental Leave

Personal Leave

Descrizione del lavoro

Flik Hospitality Group in Salt Lake City is seeking a Sous Chef to lead the Culinary Department for the Centurion Lounge at SLC Airport. You will supervise daily kitchen operations, assist in menu development, and ensure high standards of food quality and presentation.

You will work with the Executive Chef to control costs, train hourly staff, and roll out new culinary programs with the marketing and culinary teams.

Competenze

• A.S. or equivalent experience.
• Progressive culinary/kitchen management experience.
• Catering experience a plus.
• High-volume, complex foodservice operations.
• Knowledge of food trends, costing, sanitation and presentation.
• Computer literacy: Word, Excel, PowerPoint, Outlook.
• Willingness to participate in client satisfaction programs.
• ServSafe certification is desirable.

Mansioni

• Assist Executive Chef with cost controls and expenditures.
• Plan and create menus.
• Produce and execute catering events.
• Roll out new culinary programs with marketing team.

Conoscenze

Catering experience

Kitchen management

Food cost controls

MS Office

Sanitation knowledge

Formazione

A.S. or equivalent

Strumenti

Microsoft Office

Descrizione del lavoro

Flik Hospitality Group in Salt Lake City is seeking a Sous Chef to lead the Culinary Department for the Centurion Lounge at SLC Airport. You will supervise daily kitchen operations, assist in menu development, and ensure high standards of food quality and presentation.

You will work with the Executive Chef to control costs, train hourly staff, and roll out new culinary programs with the marketing and culinary teams.