Senior Sous Chef — Menu Innovation & Kitchen Leadership

Flik Hospitality Group; Merrimack (NH); In loco; USD 65.000 - 75.000; Tempo pieno

Vantaggi offerti da questo lavoro

Medical

Dental

Vision

Retirement Plan

Paid Time Off

Holiday Time Off

Descrizione del lavoro

Flik Hospitality Group in Merrimack, NH is hiring a Sous Chef II to support the overall success of the food program. You will oversee culinary operations, assist in planning, ordering, inventory, and ensure compliance with client culture, Health Department regulations, and company standards for quality, freshness and presentation.

You will mentor and train back-of-house staff, drive cost controls, and collaborate with marketing and culinary teams to roll out new programs, menus and initiatives

Competenze

• Minimum 5 years of culinary experience with at least 1 year in a supervisory role.
• Experience across restaurants, hotels, corporate dining, education, healthcare or related food service.
• Knowledge of food trends, quality, cost controls and presentation.
• Ability to set up and distribute production sheets.
• Supervisory, leadership, training and coaching skills.
• ServSafe or health department certification is preferred.
• Proficient in MS Office, including Excel.
• Associate’s degree in Culinary Arts preferred.

Mansioni

• Coordinate and assist in preparation and cooking of menu items.
• Assist with planning and creating menus.
• Roll out new culinary programs with marketing and culinary team.
• Assist with cost controls and expenditure management.
• Perform other duties as assigned.

Conoscenze

Culinary experience

Supervisory experience

Menu planning

Cost controls

Food safety

Excel

Communication

Formazione

Associate’s degree in Culinary Arts

Strumenti

MS Office (Excel)

Descrizione del lavoro

Flik Hospitality Group in Merrimack, NH is hiring a Sous Chef II to support the overall success of the food program. You will oversee culinary operations, assist in planning, ordering, inventory, and ensure compliance with client culture, Health Department regulations, and company standards for quality, freshness and presentation.

You will mentor and train back-of-house staff, drive cost controls, and collaborate with marketing and culinary teams to roll out new programs, menus and initiatives