Kitchen Manager / Sous Chef - High Volume Casual Dining

Responsibilities

• Oversee daily kitchen operations and ensure culinary standards are met
• Manage kitchen staff, providing training and mentorship
• Assist in menu planning and recipe development
• Ensure compliance with food safety and hygiene regulations
• Maintain a clean and organized kitchen environment
• Monitor inventory and manage food costs effectively
• Cook with proficiency in various cooking techniques and methods
• Implement portion control and manage waste
• Coordinate with front-of-house staff to ensure seamless service

Requirements

• 5+ years of experience in kitchen management or as a sous chef
• Strong understanding of high-volume food preparation
• Proficiency in various cooking techniques and methods
• Excellent leadership and team-building skills
• Ability to work in a fast-paced environment
• Knowledge of food safety and sanitation practices
• Strong communication and interpersonal skills
• Ability to manage multiple tasks effectively

Pay

A competitive salary range of $74,000 - $79,000 annually

Schedule

Full-time, on-site position