Kitchen Manager / Sous Chef

Responsibilities

• Supervise and train kitchen staff, ensuring a cohesive team environment
• Assist in menu planning and recipe development, focusing on quality and creativity
• Manage food inventory and ordering, maintaining cost efficiency
• Ensure compliance with food safety and sanitation standards
• Maintain food preparation and presentation to maintain high standards
• Collaborate with front-of-house staff to ensure seamless service
• Address any kitchen issues or staff conflicts promptly and professionally
• Maintain kitchen equipment and ensure proper maintenance

Requirements

• 3+ years of experience in a kitchen management or sous chef role
• Strong culinary skills and knowledge of various cooking techniques
• Proven leadership and team management abilities
• Excellent organizational and time management skills
• Ability to work in a high-pressure environment while maintaining quality
• Knowledge of food safety regulations and best practices
• Strong communication skills and a customer-oriented mindset
• Flexibility to work evenings, weekends, and holidays as needed

Pay

A competitive salary range of $75,000 - $85,000 annually

Schedule

Full-time, on-site position requiring flexibility to work evenings, weekends, and holidays as needed