Sous Chef: Lead Menus, Catering & Culinary Growth

Compass Group USA; Miami (FL); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Shopping Program

Wellness Programs

Discount Marketplace

Identity Protection

Pet Insurance

Employee Assistance

FSAs

Personal Leave

Job summary

Compass Group USA, within FLIK Hospitality, seeks an energetic Sous Chef to lead the culinary department of a facility. You will assist the Executive Chef with supervision, preparation and cooking, help develop daily menu items, and support ordering and catering events.

A.S. or equivalent experience is preferred, as is progressive kitchen management experience in high-volume operations. Proficiency with Microsoft Office and a commitment to quality, sanitation and cost controls are essential.

Qualifications

• A.S. or equivalent experience preferred.
• Progressive culinary/kitchen management experience is desirable.
• Experience in high-volume, complex foodservice operations is highly desirable.
• Institutions and batch cooking experience helpful.
• Knowledge of food trends, sanitation, cost controls and presentation is essential.
• Proficient with computers; MS Office suite (Word, Excel, PowerPoint).
• Willingness to participate in client satisfaction programs.

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 with the marketing and culinary team.

Skills

Culinary leadership

Menu development

Cost controls

Team supervision

Education

Associate degree or equivalent experience

Tools

Microsoft Office

Job description

Compass Group USA, within FLIK Hospitality, seeks an energetic Sous Chef to lead the culinary department of a facility. You will assist the Executive Chef with supervision, preparation and cooking, help develop daily menu items, and support ordering and catering events.

A.S. or equivalent experience is preferred, as is progressive kitchen management experience in high-volume operations. Proficiency with Microsoft Office and a commitment to quality, sanitation and cost controls are essential.