Senior Sous Chef / Kitchen Manager

Pay

Pay Range (based on experience): $65,007.80 – $84,999.20 per year (non‑exempt). The annual rate assumes a 50‑hour work week. Hourly range: $22.73 – $29.72 per hour.

Benefits

• Comprehensive benefits: medical, dental, vision, 401(k), and paid time off.
• Competitive pay & performance incentives: quarterly bonuses based on performance.
• Professional development: paid management‑training program to enhance skills and advance career; promotion from within.
• Referral program: $250 referral bonus for team‑member positions and $500 for restaurant‑management positions (excluding home location).
• Exclusive employee discounts.
• Holidays: most locations closed on Thanksgiving and Christmas.
• Supportive community: financial assistance through the Lucky Cat Fund during hardships for qualifying team members.

About the role

The Senior Sous Chef, Senior Kitchen Manager, or Chef De Cuisine leads a culinary team, managing daily restaurant culinary and food‑service operations to ensure high operating standards. This position reports directly to the Executive Chef.

Responsibilities

• Lead a high‑volume, scratch‑kitchen culinary team with food prep and execution of menu items, procedures, and recipes, providing clear direction throughout the shift.
• Ensure guest satisfaction through memorable culinary experiences.
• Develop, mentor, and inspire the culinary team to learn and teach.
• Promote a fun and positive family work environment.
• Assist with scheduling, interviewing, and hiring.
• Provide feedback and recognition to staff.
• Maintain product quality standards by performing regular line checks.
• Engage in prep and line cooking activities as needed to ensure timely execution.
• Follow and execute all state safety and sanitation guidelines.
• Contribute to building sales and maximizing financial success for the restaurant.
• Assist with cost control and food inventories as directed by the Executive Chef.

Requirements

• 3+ years of culinary or restaurant leadership experience.
• Hands‑on experience in a fast‑paced, high‑volume environment.
• Valid driver’s license for occasional duties such as shift coverage, liquor‑license compliance, large catering deliveries, supply runs, local marketing, off‑site training, and inter‑location travel.
• Experience mentoring and training hourly team members.
• Exposure to inventory management, cost of goods, and overall financial control.
• Physical ability to stand and walk 8–10 hours per shift, lift/reach/bend, and transport objects up to 30 lb repeatedly (occasionally up to 50 lb).
• Proficiency operating kitchen equipment (wok, mixer, slicer, buffalo chopper) and proper knife use/maintenance.
• Ability to work in warm to very warm kitchen temperatures.

Preferences

• Restaurant leadership experience in casual or upscale dining.
• Experience in a restaurant chain or franchise with established processes, systems, and corporate structure.

Why work for us?

Because it’s more than a job. We take PRIDE in creating a heart‑filled, guest‑led Pan‑Asian dining experience, fueled by passion for our craft, respect for our people, and an unwavering commitment to excellence.