Sous Chef/Kitchen Manager

Role: We are looking for a strong service oriented leader to help manage our team and provide an exceptional experience for our guests. You will oversee our team and assist them in whatever tasks needed to ensure day-to-day operations run smoothly and create a memorable experience for all of our guests.

Duties:

• Strong communication and ability to set clear goals and communications
• Conduct pre-shift meetings
• Identify performance issues early and address them promptly and professionally
• Serve as primary point of contact for the BOH communication and coordination with FOH leadership & ownership
• Manage vendor’s contracts and invoices
• Anticipate future kitchenware and equipment needs and place orders
• Manage employees, including hiring and training
• Address performance issues quickly and respectfully by coaching, counseling, and managing conflicts
• Prepare shift schedules
• Lead, Train and develop kitchen staff to meet performance, professionalism and cultural standards.
• Keep detailed records of costs and revenues
• Proficient with Microsoft Office and Excel
• Achieve restaurant sales and financial objectives
• Possess extensive food and beverage knowledge
• Uphold all food safety, sanitation and workplace policies without exception
• Deliver exceptional and memorable customer experiences
• Must be physically able to lift up to 25 pounds and stand for long periods.
• Must be able to successfully work all stations
• Take ownership of kitchen performance and contribute to continuous improvement initiatives
• Contribute ideas for menu improvements while maintaining consistency, cost controls and the restaurants overall vision
• Execute and refine existing recipes while offering thoughtful, practical suggestions for improvement

Responsibilities

• Assist in overseeing daily restaurant operations, including staff management, customer service, and inventory control
• Support the recruitment, training, and supervision of restaurant staff to ensure a high level of service
• Provide a safe work environment for all team members
• Collaborate with the Management to develop and implement policies and procedures
• Maintain a positive and welcoming atmosphere for customers, addressing concerns and ensuring satisfaction
• Assist in planning and executing promotional events, marketing initiatives, and loyalty programs
• Handle administrative tasks, including scheduling, budgeting, and financial reporting
• Contribute to menu development and pricing strategies to optimize revenue
• Monitor and manage inventory levels, order supplies, and optimize stock control
• Collaborate with suppliers, negotiate contracts, and ensure timely and cost-effective procurement
• Support the Management in analyzing sales data and identifying areas for improvement

Personal Requirements

• Self-discipline, initiative, leadership ability and outgoing.
• Pleasant, polite manner and a neat and clean appearance.
• Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
• 3+ years in management
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
• Must possess good communication skills for dealing with diverse staff.
• Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities.
• Ability to determine applicability of experience and qualifications of job applicants.
• Possess and maintain ServeSafe certification

Job Type: Full-time

Pay: $52,000.00 - $58,000.00 per year

Benefits:

• 401(k)
• Health insurance
• Paid time off

Experience:

• Restaurant management: 3 years (Required)
• Hospitality: 1 year (Preferred)

License/Certification:

• ServSafe (Required)

Ability to Commute:

• Mechanicsville, VA 23116 (Required)

Ability to Relocate:

• Mechanicsville, VA 23116: Relocate before starting work (Required)

Work Location: In person