Sous Chef - Menu Development & High-Volume Catering

Flik Hospitality Group; Boston (MA); On-site; USD 70,000 - 80,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Job summary

Flik Hospitality Group is hiring a Sous Chef to oversee the Culinary Department for a facility, assist in supervision, preparation, and menu development, and work with the Executive Chef on daily operations. This role offers growth opportunities within a dynamic hospitality environment.

Salary ranges from $70,000 to $80,000 per year, with the chance to influence menu creation, cost controls, and catering program rollouts. The position is on-site and highly collaborative within a busy team.

Qualifications

• A.S. or equivalent experience in culinary field.
• Progressive kitchen/culinary management experience preferred.
• Catering experience a plus.
• Experience in high-volume, complex foodservice operations is highly desirable.
• Knowledge of food trends, production, sanitation, and cost controls.
• Must be computer literate (Word, Excel, PowerPoint, Outlook, Internet).
• Willingness to participate in client satisfaction programs.

Responsibilities

• Assist the Executive Chef with cost controls and expenditures for the account.
• Assist in planning and creating menus.
• Produce and execute catering events.
• Roll out new culinary programs with marketing and culinary teams.

Skills

Culinary/kitchen management

Catering experience

High volume operations

Food cost controls

MS Office proficiency

Education

AS or equivalent

Tools

Word

Excel

PowerPoint

Outlook

Internet

Job description

Flik Hospitality Group is hiring a Sous Chef to oversee the Culinary Department for a facility, assist in supervision, preparation, and menu development, and work with the Executive Chef on daily operations. This role offers growth opportunities within a dynamic hospitality environment.

Salary ranges from $70,000 to $80,000 per year, with the chance to influence menu creation, cost controls, and catering program rollouts. The position is on-site and highly collaborative within a busy team.