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. 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