Sous Chef - Loomis Chaffee School

Compass Group•Windsor, CT

1d•$55,000 - $60,000

About The Position

Flik Independent School Dining is hiring a Sous Chef to support culinary operations for a K–12 school dining program at Loomis Chaffee School. Reporting to the Executive Chef, the Sous Chef assists with daily food production, menu development, catering, inventory management, and supervision of hourly kitchen associates. The role is suited to a motivated culinary professional with a passion for scratch cooking, creativity, and high standards for food quality and presentation. The Sous Chef supports cost control, menu planning, catered events, culinary programs, food safety, kitchen organization, and staff development. The position also helps foster a safe, inclusive, and collaborative kitchen environment aligned with the school community and company values.

Requirements

At least 2 years of culinary or kitchen management experience in high-volume foodservice operations.
Strong catering experience and ability to lead special events.
Knowledge of scratch cooking, batch production, and food cost controls.
Proficiency in Microsoft Office (Word, Excel, and PowerPoint), Outlook, and internet-based tools.
Excellent communication and leadership skills, with a strong sense of ownership and collaboration.
Dedication to customer satisfaction and preparing nutritious meals for students and school communities.

Nice To Haves

Associate degree in Culinary Arts or equivalent experience.
Experience in K–12, institutional, or contract dining.
Knowledge of food trends, seasonal ingredients, and sustainable practices.
ServSafe Certification.

Responsibilities

Assist the Executive Chef with daily kitchen operations, including food preparation, production, and supervision of back-of-house staff.
Support cost-control initiatives through inventory management, ordering, and food-waste reduction.
Help plan, develop, and implement menus aligned with company culinary standards, student preferences, and nutritional guidelines.
Lead or support preparation and execution of catered events, ensuring high-quality food, presentation, and service.
Implement and support culinary programs and initiatives in collaboration with the Executive Chef and corporate culinary team.
Follow food safety and sanitation guidelines, including HACCP and allergy protocols.
Maintain food quality, cleanliness, and organization in kitchen areas.
Participate in training and mentoring hourly culinary staff.
Promote a safe, inclusive, and collaborative kitchen environment.