Sous Chef/Kitchen Manager

Job Overview

We are seeking a dynamic and detail-oriented Sous Chef to help lead our culinary team. In this role, you will oversee food preparation, ensure all safety and sanitation protocols are followed, help the Head chef manage the kitchen's operations with energy and precision. Your leadership will guarantee that our kitchen maintains the highest standards of food quality, safety, and cleanliness while fostering a positive environment for team members. This position offers an exciting opportunity for experienced culinary professionals passionate about fine dining, food safety, and team management to make a lasting impact in a fast-paced hospitality setting.

Responsibilities

• Lead the kitchen team through closing procedures, including food prep completion, sanitation, and inventory checks
• Ensure all food safety sanitizing procedures are strictly followed to maintain health standards and compliance
• Oversee food handling, storage, and waste disposal to minimize loss and ensure freshness
• Manage inventory control by conducting end-of-day stock counts and reporting shortages or discrepancies
• Supervise food production and quality control to uphold our high standards for taste, presentation, and consistency
• Coordinate with front-of-house staff for smooth service transitions and catering or banquet closures
• Enforce strict adherence to dietary department guidelines, including special dietary requests and allergen management
• Train and supervise team members in kitchen operations, including cooking techniques, food preparation, and safety protocols
• Monitor shift management activities to ensure timely completion of all closing tasks while maintaining a positive team environment

Qualifications

• Proven experience in restaurant management or kitchen supervision within a fast-paced hospitality environment
• Extensive culinary experience with a strong background in food production, catering, banquet service, and fine dining settings
• Demonstrated leadership skills with experience supervising teams of cooks or kitchen staff
• Knowledge of food safety sanitizing procedures, inventory management, cost control, and food handling regulations
• Familiarity with menu planning, food service management, and kitchen operations within the food industry
• Strong organizational skills with the ability to manage shift schedules effectively and oversee inventory control processes
• Excellent communication skills to lead a diverse team while maintaining high standards of hospitality and service excellence
• Experience managing dietary requirements and ensuring compliance with health codes and safety standards

Join us as a Sous Chef if you’re passionate about culinary excellence, thrive in leadership roles, and want to be part of a vibrant team dedicated to delivering exceptional dining experiences. Your expertise will help us close each day on a high note—ensuring safety, quality, and efficiency every step of the way!

Pay: $40,000.00 - $50,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Experience:

• Manager: 2 years (Preferred)

Work Location: In person