Senior Sous Chef - Menu Innovation & 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

Retirement Plan

Paid Time Off

Job summary

Flik Hospitality is seeking a Senior Sous Chef to support the Culinary Department in a facility, assisting with supervision, preparation, and menu development, and collaborating with the Executive Chef to create new menus and manage orders.

This role offers an energetic, entrepreneurial culinary professional the opportunity to contribute to high-volume operations and to lead catering initiatives across the account.

Qualifications

• A.O.S. Degree in Culinary Arts or culinary certificate and required 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.
• Must be willing to participate in patient satisfaction programs/activities.

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

Catering events

Culinary operations management

Computer skills

Education

A.O.S. Degree in Culinary Arts or culinary certificate

Tools

Microsoft Office

Job description

Flik Hospitality is seeking a Senior Sous Chef to support the Culinary Department in a facility, assisting with supervision, preparation, and menu development, and collaborating with the Executive Chef to create new menus and manage orders.

This role offers an energetic, entrepreneurial culinary professional the opportunity to contribute to high-volume operations and to lead catering initiatives across the account.