Overview Join our dynamic culinary team as a Sous Chef/Kitchen Manager, where your leadership and culinary expertise will elevate our food service operations to new heights. In this vital role, you will oversee daily kitchen activities, ensure exceptional food quality, and manage a talented team of culinary professionals. Your passion for fine dining, strong organizational skills, and commitment to food safety will drive the success of our restaurant or catering service. This position offers an exciting opportunity to lead with energy, inspire creativity, and deliver memorable dining experiences for our guests. Responsibilities Supervise and coordinate all kitchen activities, including food preparation, cooking, and presentation to uphold high standards of quality and consistency Manage inventory control and food production processes to minimize waste and optimize cost efficiency Oversee food safety sanitizing procedures, ensuring compliance with health regulations and maintaining a clean, safe kitchen environment Lead and motivate culinary staff through effective team management, shift scheduling, and performance evaluations Plan menus in collaboration with management, incorporating dietary considerations and customer preferences while maintaining profitability Oversee catering events and banquet services, ensuring timely execution and exceptional guest satisfaction Monitor food handling practices and enforce proper hygiene standards across all kitchen operations Collaborate with front-of-house teams to ensure seamless service delivery in fine dining or hospitality settings Skills Extensive culinary experience with a strong background in fine dining, catering, and restaurant management Proven supervising experience leading kitchen teams in fast-paced environments Knowledge of food safety procedures, sanitizing protocols, and health regulations Expertise in menu planning, food preparation, inventory management, and cost control strategies Strong leadership abilities with excellent communication skills to manage diverse teams effectively Experience managing banquet operations, dietary departments, or large-scale catering events is highly desirable Proficiency in managing kitchen operations including shift management, inventory control, and food service management Ability to handle multiple priorities while maintaining attention to detail in a high-pressure setting Passion for hospitality with a focus on serving guests with professionalism and enthusiasm Join us if you're ready to bring your culinary talents to a vibrant environment where leadership meets creativity! We're committed to supporting your growth as a chef and manager while delivering outstanding dining experiences every day.

Pay:

$20.00 - $25.00 per hour Expected hours: 25.0 - 35.0 per week

Benefits:

401(k) Flexible schedule Food provided

Work Location:

In person