Senior Sous Chef Kitchen Manager

Pay range: $72,501.00 - $92,492.40 per year (based on experience, assumes 50 hours per week) or $25.35 - $32.34 per hour. Position is non-exempt.

Benefits

• Medical, dental, and vision coverage
• 401(K) retirement plan
• Paid time off
• Monthly and annual performance bonuses
• Paid management training program for professional development and career advancement
• Employee referral bonuses: $250 for Team Member positions, $500 for restaurant management positions (for locations other than home location)
• Exclusive employee discounts
• Most locations closed on Thanksgiving and Christmas
• Financial assistance through the Lucky Cat Fund for qualifying team members during hardships

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. 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; provide clear direction throughout the shift
• Ensure guest satisfaction through memorable culinary experiences
• Develop, mentor, and inspire your culinary team to continue learning and teaching
• 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 during the shift to ensure timely execution
• Follow and execute all state safety and sanitation guidelines
• Contribute to building sales and maximize financial success for the restaurant
• Assist 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
• Valid driver’s license to perform occasional duties such as providing shift coverage, meeting liquor license requirements (depending on state), delivering large catering orders (may include operating a rental truck), making supply runs, local restaurant marketing, attending offsite training and business meetings, and traveling between restaurant locations
• Experience mentoring and training hourly team members
• Exposure to managing inventory, cost of goods, and overall financial control
• Able to stand and walk for periods of eight to ten hours per shift
• Able to reach, bend, balance, and transport objects weighing up to 30 lbs. repeatedly during a shift; occasionally lift up to 50 lbs.
• Able to operate kitchen equipment including a wok, mixer, slicer, buffalo chopper, and knives; maintain knife integrity
• Able to work in varying temperature levels, including warm to very warm kitchen environments

Preferences

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