Sous Chef — High-Volume Catering & Menu Lead

Flik Hospitality Group; Harvard (MA); On-site; USD 68,000 - 72,000; Full time

Benefits offered by this job

Medical

Dental

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

Commuter Benefits

Employee Assistance Program

FSAs

Paid Parental Leave

Personal Leave

Job summary

Flik Hospitality Group in Massachusetts is seeking a Sous Chef to lead the Culinary Department for a facility. You will supervise, prepare and cook diverse food items, develop daily menus, and work with the Executive Chef to create new menus and manage ordering.

This role offers an energetic, entrepreneurial culinary professional the opportunity to contribute to cost control and catering events. You will also participate in the rollout of new culinary programs in collaboration with the marketing

Qualifications

• A.S. or equivalent education in culinary arts or related field.
• Experience in high-volume, complex foodservice operations is required.
• Proficiency with computers and standard software is expected.
• ServSafe certification is highly desirable.

Responsibilities

• Assists the Executive Chef with cost controls and managing expenditures.
• Assists with menu planning and development.
• Produces and executes catering events.
• Rolls out new culinary programs with marketing and culinary teams.

Skills

Catering experience

Foodservice operations

Computer skills

ServSafe certified

Education

A.S. or equivalent experience

Tools

Microsoft Office

Job description

Flik Hospitality Group in Massachusetts is seeking a Sous Chef to lead the Culinary Department for a facility. You will supervise, prepare and cook diverse food items, develop daily menus, and work with the Executive Chef to create new menus and manage ordering.

This role offers an energetic, entrepreneurial culinary professional the opportunity to contribute to cost control and catering events. You will also participate in the rollout of new culinary programs in collaboration with the marketing