Energetic Sous Chef for Menu Development & Catering

Compass Group USA; Fort Myers (FL); 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 (varies by site/state

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Personal Leave

Job summary

FLIK Hospitality Group seeks a Sous Chef to oversee the culinary department operations at a facility in Fort Myers, FL. You will assist in supervision, prep and cooking, and help develop menus, while coordinating with the Executive Chef on ordering and program launches.

The role offers opportunities to lead kitchen teams, execute catering events, and implement new culinary concepts in collaboration with marketing and culinary staff.

Qualifications

• A.S. or equivalent experience required.
• Some progressive culinary/kitchen management experience desirable.
• High volume, complex foodservice operations experience preferred.
• Institutional and batch cooking experience helpful.
• Knowledge of food and catering trends with focus on quality, cost controls, sanitation, and presentation.
• Proficient computer skills: Word, Excel, PowerPoint, Outlook, Internet.
• Willing to participate in client satisfaction programs.

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 with marketing and culinary teams.

Education

A.S. or equivalent experience

Tools

Microsoft Office

Job description

FLIK Hospitality Group seeks a Sous Chef to oversee the culinary department operations at a facility in Fort Myers, FL. You will assist in supervision, prep and cooking, and help develop menus, while coordinating with the Executive Chef on ordering and program launches.

The role offers opportunities to lead kitchen teams, execute catering events, and implement new culinary concepts in collaboration with marketing and culinary staff.