Sous Chef / Kitchen Manager

Sous Chef / Kitchen Manager Brick Walk Tavern - 5.0 Fairfield, CT Job Details Full-time $55,000 - $65,000 a year 1 day ago Benefits 401(k) Food provided Qualifications Cost management Food safety management Event coordination Fine dining experience Food hygiene Safety standards in production Shift management Managing hospitality teams Cost control Menu planning Sanitation procedures Supervising experience Kitchen cost control HACCP Materials management in food and beverage Team motivation (leadership skill) Hospitality management Full Job Description Job Summary We are seeking a dynamic and experienced Sous Chef / Kitchen Manager to lead our culinary team with energy, precision, and passion. In this vital role, you will oversee daily kitchen operations, ensure exceptional food quality, and maintain a vibrant, efficient work environment. Your leadership will inspire team members to deliver outstanding dining experiences while upholding the highest standards of food safety and service. This position offers an exciting opportunity to manage diverse culinary responsibilities in a fast-paced, hospitality-driven setting, fostering a culture of excellence and innovation. Responsibilities Supervise all kitchen staff, including cooks, food prep teams, and catering personnel, ensuring smooth shift operations and high-quality food production. Oversee menu planning and food presentation to align with fine dining standards and customer expectations. Manage inventory control, including ordering supplies, monitoring stock levels, and minimizing waste through effective food management practices. Ensure strict adherence to food safety regulations and sanitation standards across all kitchen areas. Coordinate catering events and banquet services, ensuring timely preparation and flawless execution of large-scale or special occasion menus. Lead by example in food handling, cooking techniques, and service standards to motivate the team toward continuous improvement. Implement training programs for staff development in culinary skills, dietary accommodations, and customer service excellence. Requirements Proven experience in fine dining establishments with a strong background in food production and kitchen management. Demonstrated supervisory experience leading culinary teams within busy restaurant or hospitality environments. Extensive banquet experience along with expertise in catering operations and event coordination. Knowledge of dietary department procedures, including special dietary needs and food allergy protocols. Strong skills in inventory management, food handling, and cost control to optimize kitchen efficiency. Excellent leadership qualities with the ability to motivate a diverse team while maintaining high standards of performance. Familiarity with food safety regulations, HACCP principles, and sanitation practices essential for maintaining compliance. Experience in restaurant management roles involving menu planning, shift management, and overall food service oversight. Join us as a Sous Chef / Kitchen Manager where your culinary expertise will drive our commitment to exceptional hospitality! We value energetic leaders who thrive on teamwork and innovation—ready to elevate our culinary offerings while fostering a positive work environment!

Job Type:

Full-time Pay:

$55,000.00 - $65,000.00 per year

Benefits:

401(k) Food provided

Work Location:

In person