Sous Chef I: Lead Prep, Menu & Training

Compass Group USA; Scottsdale (AZ); On-site; USD 52,000 - 65,000; 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

Flexible Spending Accounts (FSAs)

Personal Leave

Job summary

Flik Hospitality in Scottsdale, AZ seeks a Sous Chef I to assist with the overall success of the food program and supervise culinary operations. You will help plan menus, manage inventory, order supplies, and ensure food quality and presentation consistent with client guidelines and health regulations.

You will motivate, train, and direct back-of-house staff to meet operational goals and customer expectations, while supporting cost controls and program rollout with the culinary team.

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
• Associate’s degree in Culinary Arts is preferred

Responsibilities

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

Skills

Culinary experience

Management experience

Food safety

Menu planning

Cost controls

MS Office (Excel)

Education

Culinary Arts degree (preferred)

Tools

MS Office

Excel

Job description

Flik Hospitality in Scottsdale, AZ seeks a Sous Chef I to assist with the overall success of the food program and supervise culinary operations. You will help plan menus, manage inventory, order supplies, and ensure food quality and presentation consistent with client guidelines and health regulations.

You will motivate, train, and direct back-of-house staff to meet operational goals and customer expectations, while supporting cost controls and program rollout with the culinary team.