SOUS CHEF

Flik Hospitality Group, a member of Compass Group USA, stands out as a premier food service provider dedicated to excellence in culinary arts and hospitality. With a reputation built on the passion and dedication of its people, Flik has earned the trust and loyalty of clients through outstanding service and innovation. The company prioritizes the growth and development of its associates by providing comprehensive training, hands-on education, and exposure to the latest food and hospitality trends. Flik fosters a supportive work culture where employees are encouraged to share their passion, contribute to decision-making, and advance their careers rather than just holding a job. This approach creates a vibrant, engaging workplace and a sense of community among the team members. Offering competitive annual salaries between $64,000 and $65,000, Flik is focused on attracting entrepreneurial and energetic culinary professionals who want to make a meaningful impact and grow with a recognized industry leader.

The Sous Chef role at Flik is an exciting opportunity for culinary professionals eager to challenge themselves and help lead a dynamic culinary team. Reporting to the Executive Chef, the Sous Chef manages the day-to-day operations of the Culinary Department within a facility. This role requires hands-on supervision, preparation, and cooking of diverse food offerings, along with menu development and presentation. The Sous Chef plays a critical role in controlling costs, supporting the executive level with budgeting and expenditures, and ensuring quality standards in food production and sanitation are consistently met. Additionally, the position involves leading and supervising hourly associates, supporting catering event execution, and collaborating closely with both the Executive Chef and company marketing and culinary teams to introduce and roll out innovative culinary programs and menus.

Ideal candidates for the Sous Chef position will possess foundational culinary education or equivalent experience, combined with progressive kitchen management or catering experience. They should be well-versed in high-volume, complex foodservice operations and have a thorough understanding of food trends, hygiene, cost control, and meal presentation. Technology skills, particularly proficiency with Microsoft Office applications and internet communications, are essential to keep pace with operational requirements. The company values individuals certified in ServSafe and those willing to participate in client satisfaction initiatives to enhance service quality and customer engagement. The Sous Chef is integral not only to daily kitchen management but also to driving culinary creativity, operational excellence, and team development within a respected and evolving hospitality company like Flik.