Sous Chef / Kitchen ManagerRole Overview
The Sous Chef / Kitchen Manager is responsible for supporting the daily operations of the kitchen, ensuring consistent food quality, maintaining organization, and helping lead the back-of-house team. This role works closely with ownership and management to uphold kitchen standards, support service execution, manage prep and inventory, and create a clean, efficient, and positive work environment.
Compensation & Benefits
- Salary up to $75,000, depending on experience
- Health benefits available
- Additional benefits may be discussed during the interview process
Key Responsibilities
Kitchen Operations
- Oversee daily prep, service, and closing procedures.
- Ensure all dishes are prepared consistently according to recipes, portion standards, and presentation guidelines.
- Maintain a clean, organized, and efficient kitchen throughout service.
- Support smooth communication between front-of-house and back-of-house teams.
- Assist with troubleshooting kitchen issues during service.
Team Leadership
- Supervise kitchen staff during prep and service.
- Train new team members on kitchen procedures, recipes, safety standards, and expectations.
- Help maintain a professional, respectful, and productive team culture.
- Provide direction and support to line cooks, prep cooks, and dish staff as needed.
- Assist with scheduling and shift coverage when applicable.
Inventory & Ordering
- Monitor inventory levels and communicate ordering needs.
- Assist with receiving, checking, and storing deliveries.
- Help reduce waste through proper prep planning, storage, and portion control.
- Maintain organized walk-ins, dry storage, and kitchen workspaces.
Food Safety & Cleanliness
- Ensure compliance with health department standards and food safety regulations.
- Maintain proper food storage, labeling, rotation, and sanitation practices.
- Oversee daily and weekly cleaning tasks.
- Reinforce safe equipment use and proper kitchen procedures.
Menu & Cost Support
- Assist with menu execution and recipe consistency.
- Support seasonal menu changes, specials, and new dish development as needed.
- Help monitor food costs, waste, and portioning.
- Provide feedback on operational improvements.
Qualifications
- Previous kitchen leadership or supervisory experience preferred.
- Strong cooking skills and understanding of kitchen operations.
- Knowledge of food safety, sanitation, and proper storage practices.
- Ability to lead a team in a fast-paced environment.
- Strong communication, organization, and problem-solving skills.
- Ability to work nights, weekends, and holidays as needed.
- Food handler’s certification preferred or required based on local regulations.
Pay: $60,000.00 - $75,000.00 per year
Benefits:
Work Location: In person
