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Walt's Wharf
Sous Chef/Kitchen Manager
Career Insights for Restaurant / Food Service Manager
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Based on California data
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What they do
A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
$70,563 / year median in California
+5% projected growth
Job Description
Sous Chef/Kitchen Manager Walt's Wharf - 4.4 Seal Beach, CA Job Details Full-time $70,500 - $75,000 a year 2 hours ago Benefits Health insurance Paid time off Food provided Qualifications Teamwork Fine dining experience Team development Attention to detail Organizational skills Full Job Description Job Summary We are seeking a dynamic and experienced Sous Chef/Kitchen Manager to lead our culinary team and oversee daily kitchen operations. In this role, you will be responsible for maintaining high standards of food quality, safety, and sanitation while managing kitchen staff and ensuring smooth service delivery. Your leadership will drive the creation of exceptional menus, uphold food safety protocols, and foster a positive, efficient work environment. This is an exciting opportunity for a passionate culinary professional eager to make a significant impact in a fast-paced, hospitality-focused setting. Responsibilities Lead and supervise kitchen staff, including cooks, prep cooks, and dishwashers, ensuring team cohesion and productivity. Oversee food preparation, cooking, and presentation to meet high-quality standards consistent with fine dining expectations. Manage inventory control and food ordering processes to minimize waste and optimize costs while maintaining adequate stock levels. Implement and enforce food safety sanitizing procedures and hygiene standards across all kitchen areas. Plan menus in collaboration with executive chefs or management, incorporating dietary restrictions and customer preferences. Coordinate shift management, ensuring proper staffing levels during peak hours and smooth transition between shifts. Oversee catering events, banquets, and special functions to deliver exceptional culinary experiences aligned with client expectations. Skills Minimum of 3 years in a Sous Chef or Kitchen Manager position required. Extensive culinary experience with a strong background in fine dining environments. Proven supervising experience in a fast-paced kitchen or restaurant setting. Knowledge of food safety regulations, sanitizing procedures, and proper food handling techniques. Strong leadership skills with the ability to manage teams effectively and motivate staff. Experience with inventory management, cost control, and food production processes. Familiarity with menu planning and food service management. Excellent organizational skills with attention to detail in kitchen management tasks such as shift scheduling and inventory control. Join us if you're passionate about elevating culinary standards through innovative menu development, team leadership, and impeccable service delivery!