Job Summary
We are seeking an energetic and detail-oriented Sous Chef / Kitchen Manager to lead our culinary team and oversee daily kitchen operations. This pivotal role combines hands-on food preparation with strategic management, ensuring exceptional dining experiences for our guests. The ideal candidate will possess strong leadership skills, extensive culinary expertise, and a passion for maintaining high standards of food safety, quality, and service. As a key player in our hospitality environment, you will drive team performance, manage inventory, and uphold the integrity of our food management practices to deliver memorable meals in a fast-paced setting.
Duties
- Supervise and coordinate all kitchen activities, including food preparation, cooking, and plating to ensure consistency and excellence in every dish
- Lead menu planning efforts by collaborating with executive chefs and culinary staff to develop innovative offerings that meet guest expectations and dietary requirements
- Manage daily shift operations, including staffing schedules, task delegation, and ensuring smooth workflow during busy service hours
- Oversee inventory control and food safety procedures, maintaining accurate stock levels, minimizing waste, and adhering to health regulations
- Train, mentor, and evaluate kitchen staff to foster a motivated team environment focused on continuous improvement
- Coordinate catering events and banquet services by overseeing food production and ensuring timely delivery of high-quality meals
- Implement standard operating procedures for food handling, sanitation, and safety protocols across the kitchen
- Monitor food costs and manage budgets effectively to maximize efficiency without compromising quality
Experience
- Proven experience in a supervisory or managerial role within a professional kitchen environment
- Extensive culinary background with fine dining experience preferred
- Demonstrated success in managing banquet services, catering operations, or large-scale food production
- Strong knowledge of dietary requirements and food allergy protocols within the food industry
- Experience with inventory management systems and cost control strategies
- Skilled in menu planning, food presentation, and culinary techniques across diverse cuisines
- Leadership qualities with excellent team management skills to motivate staff and foster a positive work culture
- Familiarity with food safety standards such as HACCP or ServSafe certifications is highly desirable
- Previous restaurant management experience is advantageous but not mandatory for candidates with strong culinary expertise
Join us as a Sous Chef / Kitchen Manager where your passion for culinary excellence will inspire your team to deliver outstanding dining experiences every day!
Pay: $50,000.00 - $65,000.00 per year
Benefits:
- Dental insurance
- Food provided
- Health insurance
- Paid time off
Work Location: In person
