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Sous Chef/Kitchen Manager
Job
Confidential
Chesapeake Beach, MD (In Person)
$65,000 Salary, Full-Time
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Job Description
Job Overview We are seeking a dynamic and experienced Sous Chef/Kitchen Manager to lead our culinary team with energy and precision. This pivotal role combines hands-on food preparation, team supervision, and kitchen management to ensure exceptional dining experiences. The ideal candidate will thrive in a fast-paced environment, demonstrate strong leadership skills, and possess a passion for culinary excellence. Your expertise will help elevate our food quality, streamline operations, and foster a positive, collaborative kitchen atmosphere. This paid position offers an exciting opportunity to showcase your culinary talents while managing daily kitchen functions with enthusiasm and professionalism. Duties Oversee daily kitchen operations, ensuring smooth workflow and adherence to safety standards. Lead food preparation and cooking activities, maintaining high-quality presentation and taste. Supervise kitchen staff, providing guidance, training, and support to foster teamwork and professional growth. Manage inventory control, including ordering supplies, monitoring stock levels, and minimizing waste. Plan menus in collaboration with executive chefs or management, incorporating dietary needs and customer preferences. Ensure compliance with food safety regulations and proper handling procedures across all food production areas. Coordinate catering events, banquets, and special functions with attention to detail and timely execution. Monitor food service quality during shifts, ensuring excellent customer satisfaction and efficient service delivery. Maintain a clean, organized kitchen environment conducive to safety and productivity. Support restaurant management in shift scheduling, cost control, and operational improvements. Qualifications Proven experience in fine dining environments with strong culinary skills. Demonstrated supervising experience within busy restaurant or catering settings. Extensive banquet experience coupled with food production expertise. Knowledge of dietary department standards and food safety regulations. Strong leadership abilities with a focus on team management and motivation. Skilled in inventory management, menu planning, and food handling procedures. Background in hospitality or restaurant management preferred; bartending experience is a plus. Excellent communication skills with the ability to coordinate multiple tasks efficiently. Passion for culinary arts combined with a proactive approach to problem-solving in the kitchen environment. This role is perfect for motivated professionals eager to lead by example in a vibrant culinary setting while delivering memorable dining experiences!