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L
Lazadda
Sous Chef/Kitchen Manager
Career Insights for Restaurant / Food Service Manager
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Based on Georgia 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.
$57,343 / year median in Georgia
+12% projected growth
Job Description
Sous Chef/Kitchen Manager Lazadda Fort Oglethorpe, GA Job Details Full-time $38,000 - $44,000 a year 11 hours ago Qualifications Pre-cooking preparation Teamwork Fine dining experience Shift management Production management Full Job Description Overview Join our dynamic culinary team as a Sous Chef/Kitchen Manager, where your leadership and culinary expertise will drive excellence in food preparation, service, and kitchen operations. This pivotal role offers an exciting opportunity to oversee daily kitchen functions, manage a talented team, and ensure the delivery of exceptional dining experiences. If you thrive in fast-paced environments, possess a passion for fine dining, and excel at team management and food safety standards, this is your chance to make a significant impact. Duties Lead and supervise kitchen staff to ensure high-quality food production and service standards. Oversee food preparation, cooking, and presentation to meet fine dining expectations. Manage inventory control, including ordering, stock rotation, and minimizing waste through effective cost control measures. Implement and maintain food safety sanitizing procedures to ensure compliance with health regulations. Plan menus collaboratively with culinary staff, incorporating dietary requirements and catering needs. Coordinate shift management, ensuring smooth operations during busy service hours and special events such as banquets. Supervise catering activities, banquet setups, and large-scale food production projects with precision and professionalism. Monitor food handling practices to uphold the highest standards of hygiene and safety across all kitchen operations. Lead efforts in training staff on food service management, culinary techniques, and hospitality excellence. Support the restaurant's overall management by assisting with budgeting, cost control initiatives, and maintaining a positive team environment. Experience Proven supervisory experience within a high-volume restaurant or hospitality setting. Extensive culinary experience with a focus on fine dining environments. Strong background in food production, catering, banquet services, and restaurant management. Demonstrated expertise in inventory management, cost control, and food safety procedures. Experience managing teams of chefs or kitchen staff with leadership skills that motivate and develop talent. Familiarity with dietary department protocols and specialized food handling requirements. Prior involvement in menu planning, shift management, and implementing food service standards. Knowledge of restaurant operations including food service management, catering coordination, and hospitality best practices. Embark on a rewarding journey where your culinary passion meets leadership excellence! We're committed to fostering a vibrant work environment that values innovation, teamwork, and professional growth—making every day in the kitchen an opportunity to shine!