Executive Sous Chef II — Lead High-Volume Kitchen

Flik Hospitality Group; Springfield (MA); On-site; USD 75,000 - 80,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Job summary

Flik Hospitality Group is seeking an Executive Sous Chef to support the kitchen lead in overseeing operations and ensuring a safe, sanitary environment. You will prepare meals per corporate programs and guidelines.

The role requires 3–5 years of culinary experience, strong communication skills and knowledge of food cost. Proficiency in MS Office is expected, with experience in high-volume operations a plus.

Qualifications

• B.S. Degree in Culinary Arts or A.O.S. Degree with related training.
• 3–5 years of relevant culinary experience.
• Excellent interpersonal, customer service, and communication skills.
• Knowledge of food cost and kitchen economics.
• Proficient with computers including Word, Excel, PowerPoint, Outlook.
• High-volume, complex foodservice operations experience desired.
• Institutional and batch cooking experience helpful.

Responsibilities

• Coordinates activities of kitchen personnel engaged in food preparation.
• Ensures high-quality items are prepared and presented cost-effectively.
• Assists in planning, ordering, inventory and food prep.
• Supports cost controls and expenditure management.
• Rolls out culinary programs with marketing and culinary teams.
• Ensures cleanliness, organization and sanitation of the kitchen.
• Performs other duties as assigned.

Skills

Culinary skills

Leadership

Communication

MS Office

Education

B.S. Degree in Culinary Arts

Tools

MS Office Suite

Excel

PowerPoint

Outlook

Job description

Flik Hospitality Group is seeking an Executive Sous Chef to support the kitchen lead in overseeing operations and ensuring a safe, sanitary environment. You will prepare meals per corporate programs and guidelines.

The role requires 3–5 years of culinary experience, strong communication skills and knowledge of food cost. Proficiency in MS Office is expected, with experience in high-volume operations a plus.