Sous Chef - Loomis Chaffee School

Hartford, CT, USA|

Job Overview

Compensation

Salary

Range $55,000.00 - $60,000.00

Benefits

Medical

Dental

Vision

Life insurance

Disability insurance

Retirement Plan

Paid Time Off

holiday time off

Associate Shopping Program

Health and wellness programs

Discount Marketplace

Identity Theft Protection

Pet insurance

Commuter Benefits

Employee assistance program

flexible spending accounts

Paid parental leave

Personal Leave

Job Description

Flik Independent School Dining is a leading foodservice provider dedicated to transforming the dining experience within private and independent schools. With over forty years of industry expertise, Flik serves more than 300 school communities, focusing on delivering fresh, locally sourced meals that support sustainable agricultural practices. This commitment extends beyond food as the company offers innovative nutrition education programs designed to empower students to make healthy choices every day. Flik’s mission emphasizes nourishing the whole person by combining quality food with educational initiatives, fostering a sense of community and integrity in all its operations. As part of Compass Group USA, Flik operates with a vision to nourish a brighter future through exceptional service and responsible practices. The company’s passionate team ensures that every meal and program positively impacts the school communities they serve, reinforcing the importance of nutrition and wellness in education.

The Sous Chef role at Flik Independent School Dining is an exciting leadership opportunity within a dynamic K-12 school dining program. Reporting directly to the Executive Chef, the Sous Chef plays a crucial part in overseeing daily kitchen operations, including food preparation, production, inventory management, and the supervision of hourly kitchen associates. This position offers a salary range of $55,000 to $60,000 per year and is ideal for a motivated culinary professional who takes pride in scratch cooking, creativity, and excellence in food presentation. The Sous Chef will assist in menu development aligned with company culinary standards and nutritional guidelines, coordinate catering events ensuring quality and service, and uphold rigorous food safety protocols including HACCP compliance and allergy management. Additionally, the role involves mentoring staff, contributing to new culinary initiatives, and fostering an inclusive, safe, and collaborative kitchen environment that reflects the values of both the school community and Flik. This position not only demands culinary expertise but also strong leadership, communication skills, and a passion for delivering nutritious, delicious meals that enhance the overall student experience.

Job Requirements

High school diploma or equivalent
Minimum 2 years of experience in culinary or kitchen management roles
Ability to work in a fast-paced environment
Knowledge of food safety standards and sanitation
Strong organizational and communication skills
Availability to work flexible hours including early mornings and occasional weekends
Physical ability to stand for long periods and lift heavy items
Commitment to team collaboration and positive workplace culture

Job Qualifications

Associate degree in Culinary Arts or equivalent experience
2 plus years of culinary or kitchen management experience in high-volume foodservice operations preferably K-12 or contract dining
Strong catering experience with ability to lead special events
Knowledge of scratch cooking batch production and food cost controls
Understanding of food trends seasonal ingredients and sustainable practices
ServSafe Certification highly preferred
Proficiency in Microsoft Office Word Excel PowerPoint Outlook and internet-based tools
Excellent communication and leadership skills with a strong sense of ownership and collaboration
Dedication to customer happiness and passion for crafting nutritious meals for students and school communities

Job Duties

Assist the Executive Chef in daily kitchen operations including food preparation production and supervision of kitchen staff
Support cost control initiatives by assisting with inventory management ordering and minimizing food waste
Help plan develop and implement menus that align with culinary standards student preferences and nutritional guidelines
Lead or support the preparation and execution of catered events ensuring high-quality food presentation and service
Implement and support new culinary programs and initiatives in collaboration with the Executive Chef and corporate team
Ensure compliance with food safety and sanitation guidelines including HACCP and allergy protocols
Maintain high standards for food quality cleanliness and kitchen organization
Participate in training and mentoring hourly culinary staff to support skill development and team culture
Champion a safe inclusive and collaborative kitchen environment reflecting school community and company values