Sous Chef

Compass Group•Pittsburgh, PA

26d•$77,000 - $82,000

About The Position

Flik Hospitality Group is seeking a Sous Chef to support culinary operations, deliver exceptional food quality, and help create outstanding dining experiences. The Sous Chef works closely with the Executive Chef to oversee daily food production, develop menus, support catering events, and uphold culinary standards. This is a hands-on leadership role involving team development, food preparation, kitchen operations, and continuous improvement. Applications are accepted on an ongoing basis.

Requirements

Associate's degree in Culinary Arts or equivalent professional experience.
Progressive culinary or kitchen management experience in restaurants, hotels, corporate dining, higher education, healthcare, or similar food service environments.
Strong understanding of menu development, food quality, presentation, purchasing, inventory, and cost controls.
Knowledge of food safety, sanitation, and HACCP standards.
Strong leadership, communication, and organizational skills.
Proficiency with Microsoft Office (Word, Excel, Outlook, PowerPoint) and general computer applications.
Willingness to participate in client satisfaction initiatives and culinary improvement programs.

Nice To Haves

Experience in high-volume food production and complex culinary operations.
Catering and special event production experience.
Knowledge of institutional dining, batch cooking, and large-scale food preparation.
ServSafe Certification.

Responsibilities

Partner with the Executive Chef to oversee daily culinary operations and ensure food quality, consistency, and presentation.
Assist with menu planning, recipe development, and execution of daily dining programs.
Supervise, train, coach, and develop culinary associates.
Lead food preparation and production for daily service, catering, and special events.
Support purchasing, ordering, inventory management, and food cost controls.
Ensure compliance with food safety, sanitation, and HACCP standards.
Collaborate with culinary and marketing teams to introduce menus, promotions, and culinary programs.
Monitor kitchen operations and identify opportunities to improve efficiency, food quality, and guest satisfaction.
Maintain a clean, organized, and safe kitchen environment.
Foster a positive, collaborative team culture focused on culinary excellence and hospitality.
Participate in client satisfaction initiatives and culinary improvement programs.