Sous Chef/Kitchen Manager Lakeland Social College Park, MD Job Details Full-time $68,000 - $75,000 a year 7 hours ago Benefits Paid time off Food provided Qualifications Kitchen health and safety standards Staff supervision Operations management Food service health code compliance Wine knowledge Team supervision Bar safety compliance (food service) Food service workstation cleanliness Budget control Food Safety Manager Certification Coaching Cooking Bar setup Kitchen cost control Inventory tracking for food cost management Team training Kitchen staff training Leading team collaboration initiatives Managing kitchen staff Beverage budget management Menu costing Food Handler Certification Hospitality management Full Job Description Job Overview We are seeking an energetic and detail-oriented Sous Chef/Kitchen Manager to lead our culinary team and ensure the smooth operation of our kitchen. This pivotal role combines hands-on food preparation with team supervision, inventory control, and adherence to food safety standards. The ideal candidate will thrive in a fast-paced, hospitality-driven environment, bringing a passion for fine dining and exceptional food service. As a key leader in our culinary department, you will inspire your team to deliver outstanding dining experiences while maintaining operational excellence. Position Summary The Bar & Beverage Manager is responsible for the beverage program and bar operation, including service standards, inventory, purchasing, recipe integrity, training, cost controls, responsible alcohol service, and bar-team leadership. The role ensures that beverage operations are profitable, compliant, efficient, and consistent with The Maren Co. standards. Essential Functions & Responsibilities Lead bartenders and barbacks; build schedules, assign stations, train recipes and techniques, and coach speed, hospitality, cleanliness, and responsible service. Maintain approved cocktail, beer, wine, zero-proof, and beverage recipes; control pours, garnishes, glassware, batch standards, prep, labeling, and menu availability. Manage ordering, receiving, storage, transfers, inventory counts, breakage, spillage, comps, and variance investigation; maintain secure alcohol storage and key controls. Monitor beverage cost, sales mix, menu performance, theoretical vs. actual usage where available, and labor productivity; recommend pricing or purchasing changes. Ensure bars are fully stocked, sanitary, organized, and ready for service; maintain ice, sinks, drains, refrigeration, draft systems, smallwares, and glasswashing standards. Train and enforce age verification, refusal-of-service, intoxication awareness, incident documentation, and safe alcohol practices consistent with law and company policy. Coordinate with vendors within approved purchasing and ethics policies; do not accept unauthorized gifts, rebates, or arrangements that create conflicts of interest. Partner with events, culinary, and management teams on menus, tastings, activations, private events, and high-volume service plans. Qualifications & Requirements 3+ years of progressive bar leadership experience in a full-service, craft-cocktail, high-volume, or comparable beverage environment. Strong working knowledge of spirits, beer, wine, cocktails, batching, costing, inventory, and beverage sanitation. Responsible beverage service certification and any legally required alcohol-manager/server permits; food safety credential where required. Ability to train teams, analyze beverage costs, manage inventory systems, and work late nights/weekends/holidays. Physical Demands & Work Environment Extended standing/walking and repetitive reaching, shaking, stirring, pouring, and handling of glassware and bar tools. Frequently lift/carry cases, kegs with proper equipment/team assistance, ice, and supplies; typically up to 40 pounds individually where safe. Work around broken glass, wet floors, chemicals, loud music, refrigeration, alcohol, and late-night crowds. Schedule Expectations Schedule is based on business needs and may include early mornings, evenings, late nights, weekends, holidays, special events, meetings, and required training. No minimum or guaranteed number of hours is created by this description.

Legal / Compliance

Requirements Must meet the minimum legal age and credentialing requirements applicable to the duties performed; age standards vary by jurisdiction. Managers/supervisors may not receive other employees' tips or participate in employee tip pools except as specifically allowed by law. Must follow all alcohol-control, age-verification, intoxication/refusal, dram-shop or comparable local requirements, and incident-reporting procedures. Exempt classification, if used, must be supported by the actual duties and compensation structure. Equal Opportunity /

Accommodation:

The Maren Co. is committed to equal employment opportunity and a workplace free from unlawful discrimination, harassment, and retaliation. Qualified individuals must be able to perform the essential functions of the position with or without reasonable accommodation.

Employment Statement:

Where permitted by applicable law, employment is at will. This job description is not a contract and does not guarantee hours, schedule, compensation, duties, or continued employment. Duties may be modified and other reasonable duties may be assigned based on business needs.

Pay:

$68,000.00 - $75,000.00 per year

Benefits:

Food provided Paid time off

Work Location:

In person