Sous Chef I: Elevate Kitchen, Menus & Team

Flik Hospitality Group; Lincoln (NE); On-site; USD 45,000 - 60,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Paid Time Off

Holiday Time Off

Commuter Benefits

Employee Assistance Program

Job summary

Flik Hospitality Group is seeking a Sous Chef I to support the overall success of the food program, oversee culinary functions, and mentor back-of-house staff. You will assist in planning, ordering, inventory and ensuring adherence to client culture, Health Department regulations, and our standards for quality, freshness, and presentation.

You will motivate, train, develop, and direct associates to meet operational goals and satisfy customers and management.

Qualifications

• 5 years of related culinary experience including 1 year at the management level.
• Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
• Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation.
• Ability to set up and distribute production sheets.
• Supervisory, leadership, training, management, and coaching skills.
• ServSafe or Department of Health Certification is preferred.
• Computer skills and knowledge of MS Office products including Excel.
• Associate’s degree in Culinary Arts is preferred.

Responsibilities

• Assists in coordinating and participating in the preparation and cooking of various food items.
• Assists with planning and creating menus.
• Rolls out new culinary programs in conjunction with the marketing and culinary team.
• Assists with managing cost controls and controlling expenditure.
• Performs other duties as assigned.

Skills

Culinary leadership

Menu planning

Food safety

Training & coaching

Budgeting & cost control

Education

Associates degree in Culinary Arts

Tools

Excel

Job description

Flik Hospitality Group is seeking a Sous Chef I to support the overall success of the food program, oversee culinary functions, and mentor back-of-house staff. You will assist in planning, ordering, inventory and ensuring adherence to client culture, Health Department regulations, and our standards for quality, freshness, and presentation.

You will motivate, train, develop, and direct associates to meet operational goals and satisfy customers and management.