Kitchen Manager / Sous Chef - Waterfront Restaurant

Responsibilities

• Supervise kitchen staff and oversee daily food preparation and cooking
• Ensure the quality of all dishes served meet the restaurant’s standards
• Manage food inventory, procurement, and cost control
• Develop and update menus in collaboration with the executive chef
• Conduct regular training sessions for kitchen staff on culinary techniques and safety procedures
• Maintain kitchen operations for safety and sanitation compliance
• Aid in scheduling kitchen staff and managing labor costs
• Foster a positive team environment that encourages creativity and innovation in the kitchen

Requirements

• Proven experience as a Kitchen Manager, Sous Chef, or similar role in a restaurant
• Strong knowledge of culinary techniques and food safety practices
• Excellent leadership and team management skills
• Ability to work in a fast-paced, high-pressure environment
• Strong communication and interpersonal skills
• Experience with menu development and cost control
• Ability to maintain high standards of cleanliness and safety in the kitchen
• A degree in culinary arts or a related field is preferred

Pay

A competitive salary range of $72,000 - $77,000 annually

Schedule

Full-time, on-site position