Sous Chef: Lead Menu Creation & Catering Excellence

Flik Hospitality Group; Fort Myers (FL); On-site; USD 42,000 - 56,000; 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

Flexible Spending Accounts (FSAs)

Paid Parental Leave

Personal Leave

Job summary

Flik Hospitality Group is seeking a Sous Chef to lead the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment.

You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional.

Qualifications

• A.S. or equivalent experience required.
• Progressive culinary/kitchen management experience preferred.
• Catering experience a plus.
• High volume, complex foodservice operations experience highly desirable.
• Institutional and batch cooking experience helpful.
• Comprehensive knowledge of food and catering trends with focus on quality, production, sanitation, cost controls, and presentation.
• Must be experienced with computers; MS Office (Word, Excel, PowerPoint), Outlook, Email and Internet.

Responsibilities

• Assists the Executive Chef with managing cost controls and expenditures for the account.
• Assists the Executive Chef with planning and creating menus.
• Produces and executes catering events.
• Rolls out new culinary programs in conjunction with Company marketing and culinary team.

Skills

Culinary leadership

Menu development

Cost control

Team supervision

Computers (MS Office)

ServSafe certified

Education

A.S. or equivalent experience

Tools

Microsoft Office

Job description

Flik Hospitality Group is seeking a Sous Chef to lead the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment.

You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional.