Kitchen Manager / Sous Chef - High Volume Casual Dining

Responsibilities

• Oversight of daily kitchen operations
• Ensuring quality and efficiency
• Managing kitchen staff, providing training and mentorship
• Planning and creating innovative menus
• Maintaining high standards of food safety and sanitation
• Ordering and managing inventory
• Collaborating with management to optimize kitchen workflows
• Monitoring food quality and presentation
• Handling customer feedback and making adjustments

Requirements

• 3+ years of experience in a kitchen management or sous chef role
• Strong culinary skills with a passion for high-volume dining
• Excellent leadership and team-building abilities
• Ability to work well under pressure in a fast-paced environment
• Knowledge of food safety and sanitation regulations
• Strong organizational and multitasking skills
• Excellent communication skills, both verbal and written
• Culinary degree or equivalent experience preferred

Pay

A competitive salary range of $65,000 - $75,000 annually

Schedule

Full-time, on-site position