Senior Sous Chef Kitchen Manager

About the role

The Senior Sous Chef or Kitchen Manager or Chef De Cuisine leads a culinary team managing daily restaurant culinary and food service operations to ensure high operating standards and 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 experience
• Develop, mentor, and inspire your culinary team to continue to learn and teach
• Promote a fun and positive family work environment
• Assists with scheduling, interviewing, and hiring
• Provides feedback to staff and recognition of staff
• Responsible for maintaining product quality standards by performing regular line checks
• Will engage in prep and line cooking activities as needed during the shift to ensure timely execution
• Accountable for following and executing all state safety and sanitation guidelines
• Contributes to building sales and maximize financial success for the restaurant
• Assists with cost control and food inventories as directed by the Executive Chef

Requirements

• 3+ years of prior culinary or restaurant leadership experience
• Experience working in a hands-on, fast paced, high volume environment
• Must possess a valid driver’s license to perform occasional duties such as providing shift coverage, meeting liquor license requirements (depending on the state), delivering large catering orders (which may include operating a rental truck), making supply runs, local restaurant marketing, attending offsite training and business meetings, and traveling between restaurant locations to support operations
• Experience mentoring and training hourly Team Members
• Exposure to managing inventory, cost of goods and overall control of financials
• Must be able to stand and walk for periods of eight to ten hours in length each shift
• Must be able to reach, bend, balance and transport various objects weighing up to 30 lbs. repeatedly during a shift. At times it might be necessary to lift up to 50 lbs.
• Must be able to operate kitchen equipment including a wok, mixer, slicer, and buffalo chopper, as well as have the ability to use knives appropriately and maintain their integrity
• Must be able to work around various levels of temperature, including warm to very warm temperatures in the kitchen

Skills

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

Benefits

• Medical, dental, vision, 401(K), and paid time off
• Quarterly bonuses based on performance
• Paid management training program to enhance skills and advance career – we promote from within
• Referral program: earn a $250 referral bonus for Team Member positions and $500 for restaurant management positions through our employee referral program (for locations other than home location)
• Exclusive employee discounts
• Most locations closed on Thanksgiving and Christmas
• Financial assistance through the Lucky Cat Fund during hardships for qualifying team members

Pay

Pay range (based on experience): $72,501.00 – $92,492.40 per year (equivalent to $25.35 – $32.34 per hour). This position is non‑exempt; the annual rate assumes a 50‑hour work week.

Schedule

Full‑time position; the compensation is based on a 50‑hour work week.