Sous Chef: Culinary Leader in High-Volume Catering

Flik Hospitality Group; Covington (KY); On-site; USD 60,000 - 65,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Health & Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

FSAs

Paid Parental Leave

Personal Leave

Job summary

Flik Hospitality Group is seeking a Sous Chef to lead the Culinary Department at our facility. You will supervise and assist in preparation, cooking, and menu development, and collaborate with the Executive Chef on cost controls and catering events. This is an energetic, entrepreneurial culinary leadership role in a high-volume environment.

Required: A.S. or equivalent culinary training, progressive kitchen management experience, and familiarity with MS Office; ServSafe certification is a plus.

Qualifications

• A.S. or equivalent culinary/kitchen training.
• Progressive culinary/kitchen management experience.
• Catering experience a plus.
• High volume, complex foodservice operations experience is desirable.
• ServSafe certification is highly desirable.
• Proficient with computers including Word, Excel, PowerPoint, Outlook.

Responsibilities

• Assist in supervising the Culinary Department and food preparation.
• Develop daily menu items and assist with ordering.
• Support cost controls and expenditure management.
• Produce and execute catering events.

Skills

MS Office

Email & Internet

Education

AS or equivalent experience

Tools

Microsoft Office

Outlook

Job description

Flik Hospitality Group is seeking a Sous Chef to lead the Culinary Department at our facility. You will supervise and assist in preparation, cooking, and menu development, and collaborate with the Executive Chef on cost controls and catering events. This is an energetic, entrepreneurial culinary leadership role in a high-volume environment.

Required: A.S. or equivalent culinary training, progressive kitchen management experience, and familiarity with MS Office; ServSafe certification is a plus.