Chef Manager- Connecticut Aces

Compass Group•Stamford, CT

7d•$80,000 - $85,000

About The Position

What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. 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. Job SummaryWe’re hiring growth-minded, hands-on Chef Managers to join the FLIK CT Aces team. In this role, you’ll support culinary and foodservice operations for both corporate dining and senior living locations throughout Eastern Connecticut, Westchester County, NY, and Hartford, CT. Flexibility with weekends and varied hours is required.

Requirements

Must have a working knowledge of HACCP
At least 3 years of culinary management experience in contract foodservice, fine dining setting, senior living, or restaurant with inventory and purchasing knowledge and control
Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Experience with exposition cooking needed
Knowledge of P&L accountability and contract-managed service experience is desirable
Able to travel throughout Eastern Connecticut, Westchester County, NY, and Hartford, CT.
Must have flexibility to work weekends and varied hours for this role.

Nice To Haves

ServSafe certification is a plus

Responsibilities

Full culinary management of food service operation to include inventory, ordering, and receiving
Knowledge of P&L accountability and contract-managed service experience is desirable
Proficient in menu development, cost controls, purchasing, and inventory with a focus on sourcing and utilizing local food products
Possesses a passion for sustainability