Sous Chef II: Lead Kitchen, Menu Planning & Training

Compass Group USA; Stamford (CT); On-site; USD 52,000 - 76,000; 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 Stamford, CT is seeking a Sous Chef II to help drive the success of the food program and oversee culinary operations. You will assist in planning, ordering, inventory and food preparation while upholding client culture and Health Department regulations.

The role leads back-of-house associates, trains and directs staff to meet quality, freshness and presentation standards, and supports cost controls to optimize the operation's performance.

Qualifications

• 5 years of related culinary experience including 1 year at the supervisory or lead 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.
• Computer skills and knowledge of MS Office products including Excel.

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 experience

Supervisory/lead experience

Menu planning

Food cost controls

MS Office skills

Education

Associate's degree in Culinary Arts

Tools

MS Office (Excel)

Job description

Flik Hospitality in Stamford, CT is seeking a Sous Chef II to help drive the success of the food program and oversee culinary operations. You will assist in planning, ordering, inventory and food preparation while upholding client culture and Health Department regulations.

The role leads back-of-house associates, trains and directs staff to meet quality, freshness and presentation standards, and supports cost controls to optimize the operation's performance.