Kitchen Manager - Sous Chef

About the role

Take on a leadership position where your vision and expertise will drive culinary excellence. You’ll lead the charge in standardizing operations, fostering team development, and crafting innovative menus that meet diverse client needs, all while building strong partnerships that elevate the dining experience.

Responsibilities

• Manage people, set direction, and deploy resources
• Acquire broad technical expertise, business and industry knowledge, and process and people leadership capabilities
• Shape culinary strategy and drive continuous improvement
• Implement processes independently to improve productivity and consistency

Requirements

• Education Requirement: High School Diploma, GED or equivalent experience
• Management Experience: 1 year

Qualifications

• Extensive culinary expertise with a proven track record in high-volume, fast-paced kitchen environments
• Leadership and management skills, with experience mentoring teams and driving professional development
• Advanced menu planning abilities combined with a deep understanding of current culinary trends and client preferences
• Highly organized and detail-oriented, with proficiency in computer systems to streamline operations and enhance efficiency
• Demonstrated problem-solving skills and the ability to implement processes independently that improve productivity and consistency
• ServSafe certification and solid working knowledge of HACCP principles to ensure food safety and compliance

Skills

• Menu Planning
• Client Relationship Management
• Team Leadership
• Process Improvement
• Culinary Innovation
• Food Safety Compliance

Benefits

• Medical
• Dental
• Vision Care
• Wellness Programs
• 401(k) Plan with Matching Contributions
• Paid Time Off and Company Holidays
• Career Growth Opportunities
• Tuition Reimbursement

Pay

$58735 per year - $76010 per year

Schedule

Flexible schedule required