Sous Chef

1w1 week ago

Compass Group

Stamford, US · Full-time · $72,000 – $75,000

About this role

Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items while developing daily menu items and their presentation. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional.

You will assist the Executive Chef with managing cost controls and expenditures for the account. Additional duties include planning and creating menus, producing and executing catering events, and rolling out new culinary programs in conjunction with the Company marketing and culinary team.

FLIK knows how to pick the right talent and how to grow them. It starts with hiring people who share our passion for food and hospitality. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends.

We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference, where a job isn’t merely a job but the start of a career where you can flourish.

Requirements

A.S. or equivalent experience
Some progressive culinary/kitchen management experience
Catering experience a plus
High volume, complex foodservice operations experience highly desirable
Institutional and batch cooking experiences helpful
Comprehensive knowledge of food and catering trends with focus on quality, production, sanitation, food cost controls, and presentation
Experienced with computers including Microsoft Office, Outlook, email and the Internet
ServSafe certified highly desirable

Responsibilities

Assist the Executive Chef with managing cost controls and controlling expenditures for the account
Assist the Executive Chef with planning and creating menus
Produce and execute catering events
Roll out new culinary programs in conjunction with Company marketing and culinary team
Supervise preparation and cooking of various food items
Develop daily menu items including preparation and garnishment
Supervise hourly associates as needed
Assist with ordering and menu development alongside the Executive Chef