Kitchen Manager / Sous Chef

Responsibilities

• Manage day-to-day kitchen operations, including staff supervision and scheduling
• Develop and implement new menu items and specials
• Ensure compliance with food safety regulations and cleanliness standards
• Train and mentor kitchen staff to enhance skills and efficiency
• Maintain inventory levels and order supplies as needed
• Collaborate with front-of-house staff to ensure seamless service
• Manage kitchen budgets and control food costs
• Conduct regular kitchen meetings to ensure team alignment and motivation

Requirements

• Proven experience as a Kitchen Manager or Sous Chef in a similar setting
• Strong leadership and team management skills
• Excellent culinary skills and creativity in menu development
• Knowledge of food safety regulations and best practices
• Ability to work efficiently under pressure in a fast-paced environment
• Strong communication and interpersonal skills
• Experience in inventory management and cost control
• Formal culinary training or certification is preferred

Pay

A competitive salary range of $55,000 - $65,000 annually

Schedule

Full-time, on-site position