Sous Chef: Elevate Menus, Lead Busy Kitchen

Compass Group USA; Philadelphia (Philadelphia County); 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

Flexible Spending Accounts

Personal Leave

Job summary

Compass Group USA, as Flik Hospitality Group, seeks a Sous Chef to manage the Culinary Department for a facility. You will assist supervision, preparation, and cooking, develop daily menu items, and supervise hourly staff alongside the Executive Chef to craft new menus and assist with ordering.

This is an energetic, entrepreneurial culinary role. You will support cost controls, menu planning, catering execution, and rollout of new culinary programs with the marketing and culinary teams.

Qualifications

• Solid experience in culinary/kitchen management.
• Experience with high-volume, complex foodservice operations.
• Experience with institutional and batch cooking.
• Knowledge of catering trends and food cost controls.
• Proficient with Microsoft Office and e-mail/Internet tools.
• Willing to participate in client satisfaction programs.

Responsibilities

• Assist the Executive Chef with cost controls and expenditures for the account.
• Assist the Executive Chef with planning and creating menus.
• Produce and execute catering events.
• Roll out new culinary programs with Company marketing and culinary team.

Skills

Culinary/kitchen management

High-volume operations

Menu development

Food trends knowledge

Computer literacy

Client satisfaction programs

Education

A.S. or equivalent experience

Tools

Microsoft Office

Job description

Compass Group USA, as Flik Hospitality Group, seeks a Sous Chef to manage the Culinary Department for a facility. You will assist supervision, preparation, and cooking, develop daily menu items, and supervise hourly staff alongside the Executive Chef to craft new menus and assist with ordering.

This is an energetic, entrepreneurial culinary role. You will support cost controls, menu planning, catering execution, and rollout of new culinary programs with the marketing and culinary teams.