Sous Chef: Menu Innovation & High-Volume Kitchen Lead

Compass Group USA; Sterling (VA); 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 Group is seeking a Sous Chef to oversee the Culinary Department for a facility. You will assist in supervising, preparing, and cooking items, developing daily menus, and assisting with ordering.

This role offers an energetic, entrepreneurial culinary professional the chance to drive quality and innovation. You will partner with the Executive Chef to manage cost controls, plan menus, and launch culinary programs with marketing support.

Qualifications

• A.S. or equivalent experience is required.
• Progressive culinary/kitchen management experience is preferred.
• High volume, complex foodservice operations experience is desirable.
• Knowledge of food and catering trends, quality, production, sanitation, and cost controls is important.
• Proficiency with computers including Microsoft Office is required.

Responsibilities

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

Skills

Culinary management

Menu development

Food cost controls

Sanitation standards

Computer literacy

Education

A.S. or equivalent experience

Tools

Microsoft Office (Word, Excel, PowerPoint)

Job description

Flik Hospitality Group is seeking a Sous Chef to oversee the Culinary Department for a facility. You will assist in supervising, preparing, and cooking items, developing daily menus, and assisting with ordering.

This role offers an energetic, entrepreneurial culinary professional the chance to drive quality and innovation. You will partner with the Executive Chef to manage cost controls, plan menus, and launch culinary programs with marketing support.