Sous Chef: Menu Innovation & Catering Lead

Compass Group USA; Harvard (MA); Sur place; USD 68 000 - 72 000; Plein temps

Avantages offerts par ce poste

Medical

Dental

Vision

Retirement Plan

Paid Time Off

Paid Parental Leave

Commuter Benefits

FSAs

Employee Assistance Program

Résumé du poste

Flik Hospitality Group is seeking a Sous Chef to lead the culinary operation for a facility. You will supervise and assist in preparation, menu development, and garnishment, working with the Executive Chef to manage costs and ordering. This is an exciting opportunity for an energetic culinary professional.

You will contribute to catering events, implement new culinary programs, and support a high-volume kitchen team in a dynamic hospitality environment.

Qualifications

• A.S. or equivalent experience required.
• Some progressive culinary/kitchen management experience preferred.
• Catering experience a plus.
• High volume, complex foodservice operations experience desired.
• Comprehensive knowledge of food trends, cost controls, sanitation, and presentation.
• Microsoft Office proficiency (Word, Excel, PowerPoint; Outlook).
• ServSafe certification preferred.

Responsabilités

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

Connaissances

Culinary leadership

Menu planning

Cost controls

Kitchen management

Catering

Food safety

MS Office

Formation

A.S. or equivalent experience

Outils

Microsoft Office

Description du poste

Flik Hospitality Group is seeking a Sous Chef to lead the culinary operation for a facility. You will supervise and assist in preparation, menu development, and garnishment, working with the Executive Chef to manage costs and ordering. This is an exciting opportunity for an energetic culinary professional.

You will contribute to catering events, implement new culinary programs, and support a high-volume kitchen team in a dynamic hospitality environment.