Pitmaster & Sous Chef — High-Volume Catering Lead

Compass Group USA; Charlotte (NC); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

FSAs

Personal Leave

Job summary

Flik Hospitality Group is seeking a Sous Chef to oversee the Culinary Department for a facility. You will assist in supervision, preparation, and cooking of various items, develop daily menus, and work with the Executive Chef to create and order menus. This is an exciting opportunity for an energetic culinary professional.

You may supervise hourly staff and collaborate to develop new menus, with responsibilities expanding to catering events and program rollouts with the culinary team.

Qualifications

• A.S. or equivalent experience required.
• Progressive culinary/kitchen management experience.
• Experience with high-volume, complex foodservice operations.
• Knowledge of food trends and presentation.
• Proficient with Microsoft Office and email.

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

Culinary/kitchen management

High volume operations

Food trend knowledge

Client satisfaction programs

Communication skills

Education

A.S. or equivalent experience

Tools

Microsoft Office

Outlook

Job description

Flik Hospitality Group is seeking a Sous Chef to oversee the Culinary Department for a facility. You will assist in supervision, preparation, and cooking of various items, develop daily menus, and work with the Executive Chef to create and order menus. This is an exciting opportunity for an energetic culinary professional.

You may supervise hourly staff and collaborate to develop new menus, with responsibilities expanding to catering events and program rollouts with the culinary team.