Sous Chef - Business Dining

Compass Group USA Inc Newark , NJ 07101

Posted 2 months ago

A Fresh Approach to Great Results.

At FLIK Hospitality Group we believe in great food, great service, and great people. As a leading corporate dining and hospitality company, we provide quality and nutritious meals with a wellness-first approach, reception services, and property management to over 800 locations nationwide. From respected law firms, financial institutions, professional athletics teams, K-12 independent schools, hotels and conference centers, and more, our approach to hospitality is rooted in our dedication to providing quality service to each and every one of our guests. We believe in seasonality in sourcing our ingredients and providing a customized approach to the culinary and hospitality needs of each client; our wellness first approach ensures our food supports healthy and delicious choices. Join our team today!

Job Summary

Job Summary:

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 cooing of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional.

Key Responsibilities:

  • Assists the

Executive Chef with managing cost controls and control expenditures for the account

  • Assists the

Executive Chef with planning and creating menus

  • Produces and execute catering events

  • Rolls out new culinary programs in conjunction with Company marketing and culinary team

Preferred Qualifications:

  • A.O.S. Degree in Culinary Arts or culinary certificate and required experience

  • Some progressive culinary/kitchen management experience, depending upon formal degree or training

  • 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 a focus on quality, production, sanitation, food cost controls, and presentation

  • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet

  • Must be willing to participate in client satisfaction programs/activities

  • ServSafe certified - highly desirable

Apply to Flik today!

Flik is a member of Compass Group USA

Click here to Learn More about the Compass Story

Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.

Req ID: 259797




icon no score

See how you match
to the job

Find your dream job anywhere
with the LiveCareer app.
Mobile App Icon
Download the
LiveCareer app and find
your dream job anywhere
App Store Icon Google Play Icon

Boost your job search productivity with our
free Chrome Extension!

lc_apply_tool GET EXTENSION

Similar Jobs

Want to see jobs matched to your resume? Upload One Now! Remove
Sous Chef BOH


Posted 3 weeks ago

VIEW JOBS 3/25/2019 12:00:00 AM 2019-06-23T00:00 Be a part of the OTG Award Winning Team! We are looking for a Sous Chef (Bakery) help run our world-class dining experiences inside (EWR) Newark Airport. OTG is a hospitality group that is transforming the airport travel experience for millions of travelers every year. OTG combines world-class hospitality and award-winning cuisine with innovative design and state-of-the-art technology. OTG's restaurant concepts are complemented by the company's tablet experience, which was the first of its kind in the industry. Since 1996, OTG has been redefining the guest experience in airports, transforming the way passengers interact with the terminal. The company is currently one of the leading airport food and beverage operators in North America with more than 350 restaurants and retail locations across 10 airports. For more information, visit or follow OTG on Instagram or Twitter at ROLE AND RESPONSIBILITIES Position Summary: The Bakery Sous Chef is responsible for ensuring the overall success of the crewmembers through consistent training, guidance, and on-going development. The ability to manage and mentor a team of Cooks, Prep Cooks, and dishwashers is a must, as is the ability to organize and oversee a high quality/volume food production and presentation to their guests. Candidates must have experience in managing a diverse staff. The ability to cooperatively develop, train, and implement food production systems is a must. Most of all, a true passion for your craft and a fantastic attitude are required! Responsibilities: The Sous Chef will take full responsibility for his/her restaurant or in certain cases support a restaurant chef. Leading, teaching, and disciplining crewmembers, under the guidance of the Executive/Airport Chef or Restaurant Chef. Striving to exceed guest's expectations, while working as a team with other Sous Chefs. Will always work in support of the company and the Executive/Airport/Terminal Chef in order to foster a great work environment for all crewmembers. * Prepare in accordance with the highest quality standards and ensure that all ingredients meet company specifications * Strive for perfection in the restaurant, 100% guest satisfaction * Assist and help coordinate all menu planning and implementation * Ensure food standards and presentation are maintained and always improved * Organize food production in a cost effective and hygienic manner * Weekly schedule generation for restaurant * Maintain inventory: order, receive, and account for all food products and purchases * Assist in recruitment, training, and proper discipline of all kitchen staff * Constantly strive to improve operating procedures * Find methods of reducing costs without affecting the level of service or product received by the guests * Provide coaching and the development for all restaurant crewmembers * Maintain and monitor proper food handling procedures * Use the crewmember handbook to understand OTG policies and procedures and communicate them with consistency * Listen effectively before acting (seek to understand) * Attend meetings when designated to do so * Control and be accountable to the efforts in achieving both Food & Labor Cost goals * Ensure and maintain OTG, state, and local standards of sanitation * Ensure OTG and Airport standards of security QUALIFICATIONS AND EDUCATION REQUIREMENTS Education: * A culinary degree is a plus Qualifications: * Able to clear a background check for airport badge * Able to expedite service and stay organized in a busy restaurant * Working knowledge of mathematics for recipes, ordering, and financial research purposes * Able to dictate responsibility, pay attention to detail, handle multiple tasks and show a high level of patience * Minimum of 3 years in the kitchen of a fresh food, chef/high quality driven restaurant or luxury hotel * Strong creativity and/or the desire to learn * Quality driven with a passion for excellence * Must possess good organizational and administrative skills, interpersonal skills, and leadership skills * Approachable, open-minded, and fair * Flexible work hours to meet the demands of a 24-hour operation * High energy * Working knowledge of computers and basic software * Additional languages is a plus * Breakfast knowledge is a plus Other details * Pay Type Salary * Newark International Airport St, Newark, NJ 07114, USA OTG Newark NJ

Sous Chef - Business Dining

Compass Group USA Inc