Sous Chef/Kitchen Manager

Job Summary

We are seeking an energetic and detail-oriented Sous Chef/Kitchen Manager to lead our culinary team and oversee daily kitchen operations. In this pivotal role, you will be responsible for maintaining high standards of food quality, safety, and sanitation while managing a dynamic team of culinary professionals. Your leadership will ensure smooth kitchen workflows, exceptional food presentation, and seamless service delivery in a fast-paced, fine dining environment. This position offers an exciting opportunity to showcase your culinary expertise, manage inventory efficiently, and elevate the overall dining experience for our guests.

Responsibilities

• Lead and supervise kitchen staff, fostering a positive team environment focused on collaboration and excellence.
• Oversee food preparation, cooking, and presentation to ensure consistency with quality standards and menu specifications.
• Manage inventory control, including ordering supplies, monitoring stock levels, and minimizing waste through effective cost control measures.
• Implement and uphold food safety sanitizing procedures, ensuring compliance with all health regulations and sanitation standards.
• Coordinate menu planning in collaboration with executive chefs or culinary directors, incorporating dietary considerations and customer preferences.
• Supervise shift management activities, including scheduling staff, assigning tasks, and ensuring timely service during busy periods.
• Oversee catering events and banquet services, ensuring all food is prepared to specification and delivered on time.
• Monitor kitchen operations for efficiency, safety, and cleanliness while maintaining high standards of hospitality and food handling.
• Train new team members on food production techniques, safety protocols, and customer service expectations.
• Collaborate with management to control costs related to food production and labor while maximizing quality.

Qualifications

• Proven experience in fine dining kitchens with strong culinary skills in food preparation and cooking techniques.
• Demonstrated supervising or team management experience within a restaurant or hospitality setting.
• Extensive banquet, catering, or large-scale food service experience preferred.
• Knowledge of food safety sanitizing procedures and compliance with health regulations.
• Strong background in inventory management, cost control, and kitchen operations management.
• Experience in menu planning tailored to dietary needs and customer preferences.
• Excellent leadership skills with the ability to motivate teams and manage shifts effectively.
• Familiarity with restaurant management systems and inventory control tools.
• Ability to thrive in a fast-paced environment while maintaining attention to detail.
• Passion for hospitality excellence with a focus on delivering memorable guest experiences.

Join our vibrant team where your culinary talent will shine! We are committed to supporting your growth as a leader in the food industry by providing a collaborative environment that values innovation, safety, and exceptional service delivery.

Pay: $900.00 per week

Work Location: In person