Kitchen Manager / Sous Chef - High Volume Steakhouse

Responsibilities

• Oversight of daily kitchen operations and compliance with health and safety regulations
• Collaboration with the management team to plan and execute menu items
• Supervision, training, and mentoring of kitchen staff to enhance their culinary skills
• Management of inventory levels and ordering of supplies
• Maintenance of high-quality food preparation and presentation standards
• Monitoring of food costs and budget management
• Implementation and maintenance of kitchen cleanliness and organization
• Development of new recipes and menu offerings
• Resolution of kitchen-related issues efficiently
• Fostering a teamwork-oriented environment to enhance productivity

Requirements

• Proven experience as a Kitchen Manager or Sous Chef in a high-volume restaurant setting
• Strong culinary skills and a deep understanding of various cooking techniques
• Excellent leadership and team management abilities
• Ability to work in a fast-paced environment and multitask effectively
• Knowledge of food safety regulations and best practices
• Strong communication skills and a customer-oriented mindset
• Ability to maintain a positive working atmosphere even during high-pressure situations
• Preferred degree in Culinary Arts or a related field