Sous Chef II: Lead Kitchen Innovator & Cost Control

Flik Hospitality Group; Lincoln (NE); Sur place; USD 40 000 - 62 000; Plein temps

Avantages offerts par ce poste

Medical

Dental

Vision

Retirement Plan

Paid Time Off

Holiday Time Off

Résumé du poste

Flik Hospitality Group is seeking a Sous Chef II to oversee culinary functions and support the overall success of the food program. You will assist in planning, ordering, inventory and food preparation while ensuring adherence to client culture, health regulations, and company standards on quality, freshness and presentation.

You will motivate, train, and direct back-of-house staff to meet operational objectives and customer expectations.

Qualifications

• 5 years of related culinary experience including 1 year at supervisory level.
• Experience in restaurants, hotels, corporate dining, education, military or health care food service.
• Knowledge of food trends with focus on quality, production, sanitation, safety and presentation.
• Ability to set up and distribute production sheets.
• Supervisory, leadership, training, coaching skills.
• ServSafe or Dept. of Health certification preferred.
• Computer skills and MS Office (incl. Excel).
• Associate’s degree in Culinary Arts preferred.

Responsabilités

• 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 with marketing and culinary teams.
• Assists with managing cost controls and expenditure.
• Performs other duties as assigned.

Connaissances

Culinary experience

Supervisory experience

Menu planning

Cost control

Food safety

Formation

Culinary Arts degree

Outils

MS Office

Excel

Description du poste

Flik Hospitality Group is seeking a Sous Chef II to oversee culinary functions and support the overall success of the food program. You will assist in planning, ordering, inventory and food preparation while ensuring adherence to client culture, health regulations, and company standards on quality, freshness and presentation.

You will motivate, train, and direct back-of-house staff to meet operational objectives and customer expectations.