Kitchen Manager / Sous Chef - High Volume Restaurant

Responsibilities

• Oversight of daily kitchen operations and staff management
• Development and implementation of creative menu items and specials
• Maintenance of food quality and presentation standards
• Maintaining inventory levels and managing food costs
• Enforcement of strict food safety and sanitation guidelines
• Training and mentoring kitchen staff
• Collaboration with front-of-house staff for seamless guest experience
• Auxiliary in scheduling and staff recruitment

Requirements

• Proven experience in kitchen management or sous chef role
• Strong culinary background with focus on high-volume service
• Excellent leadership and team management skills
• Proficiency in menu planning, costing, and inventory management
• Knowledge of food safety regulations and best practices
• Strong communication and interpersonal skills
• Ability to thrive in a fast-paced, high-pressure environment
• Culinary degree or equivalent experience in the restaurant industry

Pay

A competitive salary range of $60,000 - $70,000 annually

Schedule

Full-time, on-site position