Sous Chef: High-Volume Catering & Menu Innovation

Flik Hospitality Group; San Francisco (CA); On-site; USD 75,000 - 80,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Paid Time Off

Holiday Time Off (varies by site/state

Associate Shopping Program

Job summary

Flik Hospitality Group in San Francisco is seeking a professional Sous Chef to lead the Culinary Department for a facility. You will supervise and assist in preparation, menu development, and cost controls alongside the Executive Chef.

This role offers an energetic, entrepreneurial culinary professional a chance to influence daily operations, supervise staff, and develop new menus while ensuring high-quality food, presentation, and guest satisfaction.

Qualifications

• A.S. or equivalent experience required.
• Progressive culinary/kitchen management experience preferred.
• Catering experience a plus.
• High volume, complex foodservice operations experience desirable.
• Institutional and batch cooking experience helpful.
• Knowledge of food cost controls, sanitation, and presentation.

Responsibilities

• Assists Executive Chef with cost controls and expenditures.
• Assists in planning and creating menus.
• Produces and executes catering events.
• Rolls out new culinary programs with marketing and culinary teams.

Skills

Catering experience

High volume operations

Food cost controls

Sanitation knowledge

Presentation skills

MS Office proficiency

Client satisfaction programs

Education

A.S. or equivalent experience

Tools

Microsoft Office (Word, Excel, PowerPoint)

Outlook

Job description

Flik Hospitality Group in San Francisco is seeking a professional Sous Chef to lead the Culinary Department for a facility. You will supervise and assist in preparation, menu development, and cost controls alongside the Executive Chef.

This role offers an energetic, entrepreneurial culinary professional a chance to influence daily operations, supervise staff, and develop new menus while ensuring high-quality food, presentation, and guest satisfaction.