Catering Sous Chef: Create Bold Menus & Events

Flik Hospitality Group; Chicago (IL); On-site; USD 80,000 - 85,000; Full time

Benefits offered by this job

Medical

Dental

Vision

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

Job summary

Flik Hospitality Group in Chicago is seeking a Sous Chef to oversee the Culinary Department operations of a facility. You will assist in supervision, preparation and cooking, develop daily menus and orders, and supervise hourly staff in collaboration with the Executive Chef.

This role requires energy, entrepreneurial culinary leadership and a focus on cost controls, quality, sanitation and presentation. A.S.

Qualifications

• A.S. or equivalent experience is required.
• Some progressive culinary/kitchen management experience is preferred.
• Catering experience is a plus.
• High-volume, complex foodservice operations experience is highly desirable.
• Institutional and batch cooking experience is helpful.

Responsibilities

• Assist the Executive Chef with managing cost controls and expenditures for the account.
• Assist the Executive Chef with planning and creating menus.
• Produce and execute catering events.
• Roll out new culinary programs in conjunction with Company marketing and culinary team.

Skills

Culinary/kitchen management

Catering experience

High-volume operations

Food safety knowledge

Computer literacy

Client satisfaction programs

Education

A.S. or equivalent experience

Tools

Microsoft Office (Word, Excel, PowerPoint)

Job description

Flik Hospitality Group in Chicago is seeking a Sous Chef to oversee the Culinary Department operations of a facility. You will assist in supervision, preparation and cooking, develop daily menus and orders, and supervise hourly staff in collaboration with the Executive Chef.

This role requires energy, entrepreneurial culinary leadership and a focus on cost controls, quality, sanitation and presentation. A.S.