Sous Chef/Kitchen Manager

Job Summary

As we continue to grow our operations, we are seeking an enthusiastic leader and experienced Sous Chef/Kitchen Manager to join our culinary team.

In this pivotal role, you will oversee daily kitchen operations, ensure exceptional food quality, and maintain a vibrant, efficient work environment. Your leadership and attention to detail will inspire your team to deliver outstanding dining experiences, uphold food safety standards, and manage all aspects of kitchen management with enthusiasm and professionalism.

This is an exciting opportunity for a passionate culinary professional eager to make a positive impact in a high-volume, hospitality-driven setting with room to learn and grow with an already successful team.

Responsibilities

• Work with our executive chef in maintaining our core values and products
• Supervise and coordinate all kitchen activities, including food preparation, cooking, and plating to ensure high standards of quality and presentation
• Lead and manage kitchen staff, fostering teamwork, motivation, and continuous improvement through coaching and training
• Oversee inventory control, food production, and cost management to optimize resources while maintaining profitability
• Ensure compliance with food safety, sanitizing procedures, health regulations, and sanitation standards across the kitchen.
• Bring a creative mindset to implement new specials
• Manage shift schedules, assign tasks efficiently, and monitor workflow behind the line
• Oversee catering operations and banquet services with our banquet team
• Monitor food service operations to uphold hospitality excellence and customer satisfaction at all times
• Uphold communication with all staff in every aspect (management, owners, servers, kitchen staff)

Experience

• Having some, but not all, previous experience for the tasks described above is okay as long as you're willing to learn and grow
• Supervisory experience in a high-volume kitchen environment with strong leadership skills in team management
• Culinary experience behind the line and kitchen management
• Demonstrated expertise in food production, menu planning, inventory management, and cost control strategies
• Knowledge of food safety sanitizing procedures and adherence to health regulations within the food industry
• Proven background in hospitality and service with examples
• Familiarity with managing teams as a chef or kitchen supervisor in fast-paced environments that demand excellent organizational skills

Please provide professional references that we can contact with your application.

We look forward to working with you if you believe you are ready to provide quality and value to our already amazing team!

Pay: $60,000.00 - $90,000.00 per year

Benefits:

• 401(k)
• Food provided
• Paid time off

Work Location: In person