Senior Sous Chef Kitchen Manager

This position is non-exempt. The annual rate listed assumes 50 hours per week.

Benefits

• Comprehensive benefits: medical, dental, vision, 401(K), and paid time off
• Competitive pay & performance incentives: monthly and annual bonuses based on performance
• Professional development: paid management training program to enhance skills and advance career (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
• Supportive community: financial assistance through the Lucky Cat Fund during hardships for qualifying team members

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
• Assist with scheduling, interviewing, and hiring
• Provide feedback to staff and recognition of staff
• Responsible for maintaining product quality standards by performing regular line checks
• 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
• 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
• 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

Preferences

• 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

We are passionate people doing meaningful work, motivated by our purpose: To Celebrate Life. Family. Food.