Sous Chef — Creative Menus & High-Volume Catering Lead

Compass Group USA; Harvard (MA); On-site; USD 52,000 - 76,000; 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

Flexible Spending Accounts (FSAs)

Personal Leave

Job summary

FLIK Hospitality is seeking a Sous Chef to oversee the Culinary Department operations within a facility. You will assist in supervision, preparation, and cooking, helping develop daily menus and overseeing ordering.

This role suits an energetic culinary professional eager to contribute and grow. Collaborating with the Executive Chef, you will manage cost controls, assist with menu planning, and lead catering events.

Qualifications

• A.S. or equivalent experience in culinary settings.
• Progressive culinary/kitchen management experience is preferred.
• Experience in high-volume, complex foodservice operations is highly desirable.
• Experience with institutional or batch cooking is helpful.
• Knowledge of current food and catering trends, costs, and quality.
• Proficient with computers including MS Word, Excel, PowerPoint, Outlook and email.

Responsibilities

• Assist Executive Chef with cost controls and budget expenditures.
• Assist with planning and creating menus.
• Produce and execute catering events.
• Roll out new culinary programs with marketing and culinary teams.

Skills

Culinary leadership

Menu development

Cost controls

Food safety

Computer skills

Education

A.S. or equivalent experience

Tools

Microsoft Office

Job description

FLIK Hospitality is seeking a Sous Chef to oversee the Culinary Department operations within a facility. You will assist in supervision, preparation, and cooking, helping develop daily menus and overseeing ordering.

This role suits an energetic culinary professional eager to contribute and grow. Collaborating with the Executive Chef, you will manage cost controls, assist with menu planning, and lead catering events.