About Slice Events SliceWeston sliceweston.com is a Weston, Florida event venue hosting weddings, corporate functions, and private celebrations. Food and beverage service is central to the guest experience, and this role owns the kitchen from sourcing through plate. Position Summary SLICE is seeking an experienced Kitchen Manager / Sous Chef to lead all back-of-house food operations for our venue. This hybrid role combines the leadership, procurement, and administrative responsibilities of a Kitchen Manager with the hands-on culinary execution of a Banquet Sous Chef. The ideal candidate will source and manage food and supply inventory, maintain the highest standards of kitchen cleanliness and food safety, and work hand-in-hand with the events team to execute flawless food service for every event on the calendar — from intimate gatherings to large-scale celebrations. Key Responsibilities Procurement & Vendor Management Source, order, and receive all food, beverage, and kitchen supplies needed for upcoming events, using both online wholesale ordering platforms and in-person visits to local food wholesalers and specialty purveyors Build and maintain relationships with vendors and specialty shops to secure quality ingredients, competitive pricing, and reliable delivery windows Track inventory levels, minimize waste and spoilage, and forecast ordering needs against the upcoming event calendar Manage food cost and stay within budget across all purchasing decisions Kitchen Cleanliness & Operations Maintain a clean, organized, and sanitary kitchen at all times, in compliance with local health department and food safety regulations Establish and enforce cleaning schedules, opening/closing checklists, and equipment maintenance routines Ensure proper food storage, labeling, and stock rotation (FIFO) Oversee kitchen equipment upkeep and coordinate repairs as needed Food Preparation & Event Execution Plan, prep, and execute menus for all Slice Events functions — weddings, corporate events, private parties, and more Work directly alongside the events and service team to ensure food is prepared and delivered on time and to spec for every event Maintain portion control, plating consistency, and quality standards across all dishes Adapt quickly to custom menus, dietary restrictions, and last-minute event changes Team Leadership Supervise, train, and schedule kitchen staff Foster a collaborative, professional kitchen culture that supports the broader Slice Events team Work the line during peak service to ensure smooth, on-time execution Qualifications Required 3+ years of experience in a kitchen management, sous chef, or comparable back-of-house leadership role Proven experience with food procurement/purchasing, including hands-on vendor and wholesaler relationships Strong working knowledge of food safety and sanitation standards; ServSafe Food Protection Manager certification preferred Ability to work a Wednesday-Sunday schedule, including evenings and holidays tied to the event calendar Valid driver's license and reliable transportation for wholesaler and specialty-shop procurement runs Strong organizational skills, attention to detail, and ability to multitask under event-driven deadlines Preferred Formal culinary training or degree Experience in catering, banquet, or event-venue food service (rather than solely a la carte restaurant service) Familiarity with inventory/ordering software and point-of-sale (POS) systems

Compensation & Benefits Salary:

$60,000-$80,000 per year, based on experience Contact keith@sliceweston.com

Pay:

$50,000.00 - $75,000.00 per year

Benefits:

Food provided

Work Location:

In person