Sous Chef – High-Volume Culinary Leader & Menu Innovator

Flik Hospitality Group; Sterling (VA); On-site; USD 60,000 - 70,000; 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 is seeking a Sous Chef to lead the Culinary Department for a facility. You will supervise preparation and cooking, develop daily menus, and assist with ordering. This is an energetic, entrepreneurial culinary leadership role.

You will work with the Executive Chef/Chef to develop menus and supervise hourly staff, driving quality, consistency and innovation in a fast-paced environment.

Qualifications

• A.S. or equivalent required for role.
• Progressive culinary/kitchen management experience preferred.
• Catering experience a plus; high-volume operations desired.
• Knowledge of food cost, sanitation, and presentation essential.
• Experience with computers including MS Office applications.
• Willingness to participate in client satisfaction programs.

Responsibilities

• Assist Executive Chef with cost controls and expenditures.
• Assist planning and creating menus.
• Produce and execute catering events.
• Roll out new culinary programs with marketing and culinary teams.

Skills

A.S. or equivalent

Culinary management

Catering experience

High volume operations

Batch cooking

Food cost controls

Food presentation

MS Office

Client satisfaction programs

ServSafe certified

Education

A.S. or equivalent

Tools

Microsoft Office

Job description

Flik Hospitality Group is seeking a Sous Chef to lead the Culinary Department for a facility. You will supervise preparation and cooking, develop daily menus, and assist with ordering. This is an energetic, entrepreneurial culinary leadership role.

You will work with the Executive Chef/Chef to develop menus and supervise hourly staff, driving quality, consistency and innovation in a fast-paced environment.