Sous Chef: High-Volume Culinary Lead & Menu Innovation

Compass Group USA; Sterling (VA); On-site; USD 60,000 - 70,000; 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

FSAs

Personal Leave

Job summary

Flik Hospitality Group seeks a dynamic Sous Chef to oversee the culinary department at a facility and support Executive Chef in menu development, supervision, and daily operations.

You will assist in cost control, ordering, and catering events, shaping new culinary programs and ensuring quality, sanitation and timely service for high-volume foodservice, with opportunities to lead a talented team.

Qualifications

• A.S. or equivalent experience.
• Some progressive culinary/kitchen management experience, depending upon formal degree or training
• High volume, complex foodservice operations experience - highly desirable
• Institutional and batch cooking experiences helpful
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
• Must be willing to participate in client satisfaction programs/activities

Responsibilities

• Assists theExecutive Chef with managing cost controls and control expenditures for the account
• Assists theExecutive Chef with planning and creating menus
• Produces and execute catering events
• Rolls out new culinary programs in conjunction with Company marketing and culinary team

Skills

A.S. or equivalent

Kitchen management

High volume operations

Institutional cooking

Food trends & quality

Computer skills

Client satisfaction programs

Tools

Word

Excel

PowerPoint

Outlook

Email

Internet

Job description

Flik Hospitality Group seeks a dynamic Sous Chef to oversee the culinary department at a facility and support Executive Chef in menu development, supervision, and daily operations.

You will assist in cost control, ordering, and catering events, shaping new culinary programs and ensuring quality, sanitation and timely service for high-volume foodservice, with opportunities to lead a talented team.