Dynamic Sous Chef: Lead Menus, Events & Cost Control

Compass Group USA; Sterling (IL); On-site; USD 42,000 - 64,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

FSAs

Employee Assistance Program

Pet Insurance

Job summary

Flik Hospitality Group in the United States seeks a Sous Chef to oversee the Culinary Department within a facility. You will assist in supervision, preparation, and cooking, develop daily menu items, and support ordering. This role offers an energetic culinary professional an opportunity to lead and grow with the team.

You will work with the Executive Chef to develop menus, manage costs, and roll out new culinary programs in collaboration with the marketing and culinary teams. A.S.

Qualifications

• A.S. or equivalent experience.
• Some progressive culinary/kitchen management experience, depending upon formal degree or training.
• High volume, complex foodservice operations experience - highly desirable.
• Institutional and batch cooking experiences helpful.
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
• Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet.

Responsibilities

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

Skills

Menu planning

Cost controls

Kitchen management

Catering events

Microsoft Office

Education

Associate degree (A.S.) or equivalent experience

Tools

Microsoft Office

Job description

Flik Hospitality Group in the United States seeks a Sous Chef to oversee the Culinary Department within a facility. You will assist in supervision, preparation, and cooking, develop daily menu items, and support ordering. This role offers an energetic culinary professional an opportunity to lead and grow with the team.

You will work with the Executive Chef to develop menus, manage costs, and roll out new culinary programs in collaboration with the marketing and culinary teams. A.S.