Sous Chef Flik Hospitality Group
Overview
Lead the Culinary Department at a high‑volume catering operation. Oversee menu development, event execution, and staff supervision while driving quality and cost efficiency. This role offers a clear path for career growth within a dynamic hospitality team.
What You'll Do9
- 1Assist the Executive Chef with cost controls and expenditure management
- 2Plan and create menus in partnership with the culinary team
- 3Produce and execute catering events that meet client expectations
- 4Roll out new culinary programs aligned with marketing initiatives
- 5Utilize Microsoft Office applications and internet resources effectively
- 6Participate in client satisfaction programs and activities
- 7Maintain sanitation standards and food safety protocols
- 8Supervise hourly associates and provide hands‑on training
- 9Drive operational excellence through process optimization
Requirements9
- 1A.S. or equivalent culinary education with proven kitchen leadership experience
- 2Progressive culinary or kitchen management background
- 3ServSafe certification preferred
- 4Experience with institutional and batch cooking methods
- 5Strong knowledge of food trends focusing on quality production and sanitation
- 6Ability to operate computers including email and online platforms
- 7Willingness to engage in client‑focused initiatives
- 8Commitment to teamwork and a collaborative kitchen culture
- 9Valid driver’s license for travel to multiple sites
Salary Insight
Salary not disclosed in listing
Location
Required Skills
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