Kitchen Manager / Sous Chef - Steakhouse

Responsibilities

• Oversee daily kitchen operations and ensure food quality standards are met
• Assist in menu planning and development, focusing on innovative steakhouse offerings
• Manage inventory, including ordering and cost control
• Train, mentor, and supervise kitchen staff to foster a collaborative environment
• Ensure compliance with health and safety regulations
• Cook and prepare food as needed
• Coordinate with front-of-house staff to ensure seamless service
• Develop and implement standard operating procedures for kitchen operations
• Maintain kitchen equipment and facilities
• Stay updated with culinary trends and techniques

Requirements

• Proven experience as a Kitchen Manager or Sous Chef in a full-service restaurant
• Strong culinary skills with a focus on steakhouse cuisine
• Excellent leadership and team management abilities
• Knowledge of food safety and sanitation regulations
• Ability to work in a fast-paced environment
• Strong communication and interpersonal skills
• Experience with inventory management and cost control
• Preferred degree in Culinary Arts or related field

Pay

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

Schedule

Full-time, on-site position