Brand-New SFO Club Sous Chef — Elevate Menus

Flik Hospitality Group; South San Francisco (CA); On-site; USD 70,000 - 75,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD&D

Retirement Plan

Paid Time Off

Holiday Time Off

Commuter Benefits

Employee Assistance Program

Job summary

Flik Hospitality Group at the United Club in San Francisco International Airport is seeking a Sous Chef to oversee the Culinary Department operations for the new site. You will assist in supervision, preparation, and cooking of diverse menu items, develop daily menus, and supervise hourly staff with the Executive Chef.

The role requires experience in high-volume, complex foodservice, strong cost controls, and collaboration with marketing and culinary teams to roll out programs. A.S.

Qualifications

• A.S. or equivalent experience.
• Progressive culinary/kitchen management experience.
• Catering experience a plus.
• High volume, complex foodservice operations experience.
• Institutional and batch cooking experiences helpful.
• Comprehensive knowledge of food and catering trends; focus on quality, cost controls, and presentation.
• Must be experienced with computers; including Microsoft Office, Email and Internet.
• Willing to participate in client satisfaction programs/activities.
• ServSafe certified - highly desirable.

Responsibilities

• Assists the Executive Chef with managing cost controls and expenditures for the account.
• Assists the Executive Chef with planning and creating menus.
• Produces and executes catering events.
• Rolls out new culinary programs in conjunction with Company marketing and culinary team.

Skills

High volume ops

Catering exp

Food trends

Computer skills

ServSafe

Education

AS or equivalent

Tools

Microsoft Office

Job description

Flik Hospitality Group at the United Club in San Francisco International Airport is seeking a Sous Chef to oversee the Culinary Department operations for the new site. You will assist in supervision, preparation, and cooking of diverse menu items, develop daily menus, and supervise hourly staff with the Executive Chef.

The role requires experience in high-volume, complex foodservice, strong cost controls, and collaboration with marketing and culinary teams to roll out programs. A.S.