Sous Chef - High-Volume Kitchen Leader

Flik Hospitality Group; Montgomery (AL); On-site; USD 45,000 - 65,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD&D

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

Flexible Spending Accounts (FSAs)

Paid Parental Leave

Personal Leave

Job summary

Flik Hospitality Group in Montgomery, Alabama, seeks an energetic Sous Chef to lead culinary operations for a facility. You will assist in supervising the culinary team, help develop menus, and ensure quality, presentation, and cost controls in a fast-paced environment.

You may supervise hourly staff and collaborate with the Executive Chef to roll out new programs and catering events. This role offers an opportunity to contribute to menu ideas and grow within a dynamic hospitality company.

Qualifications

• A.S. or equivalent experience in culinary arts.
• Progressive kitchen management experience.
• Catering experience is a plus.
• High-volume foodservice operations experience.
• Knowledge of food trends, cost controls, sanitation.
• Proficiency with computers (Office suite).
• ServSafe certification is highly desirable.

Responsibilities

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

Skills

Culinary/kitchen management

Menu development

Cost controls

Catering events

High-volume operations

Food presentation

Computer literacy

Education

AS or equivalent experience

Tools

Microsoft Office (Word, Excel, PowerPoint)

Job description

Flik Hospitality Group in Montgomery, Alabama, seeks an energetic Sous Chef to lead culinary operations for a facility. You will assist in supervising the culinary team, help develop menus, and ensure quality, presentation, and cost controls in a fast-paced environment.

You may supervise hourly staff and collaborate with the Executive Chef to roll out new programs and catering events. This role offers an opportunity to contribute to menu ideas and grow within a dynamic hospitality company.