Sous Chef II — Lead Kitchen, Menu & Cost Control

Compass Group USA; Los Angeles (CA); On-site; USD 85,000 - 90,000; 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 in Los Angeles is seeking a Sous Chef II to support the overall success of the food program and oversee culinary functions. You will plan, order, inventory and prepare food, while upholding the client culture, Health Department regulations and company standards.

You will also motivate, train and direct back-of-house associates to meet quality and service expectations. The role requires 5 years of culinary experience, including at least 1 year in supervision, plus knowledge

Qualifications

• 5 years of related culinary experience including 1 year in supervisory or lead level.
• Experience in restaurants, hotels, corporate dining, education, military, health care, and related food service operations.
• Knowledge of food trends, quality, production, sanitation, safety and cost controls.
• 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

Supervisory experience

Food service operations

MS Office / Excel

Training / coaching

Education

Associate’s degree in Culinary Arts

Tools

MS Office

Excel

Job description

Flik Hospitality Group in Los Angeles is seeking a Sous Chef II to support the overall success of the food program and oversee culinary functions. You will plan, order, inventory and prepare food, while upholding the client culture, Health Department regulations and company standards.

You will also motivate, train and direct back-of-house associates to meet quality and service expectations. The role requires 5 years of culinary experience, including at least 1 year in supervision, plus knowledge