Job Overview We are seeking a dynamic and experienced Sous Chef/Kitchen Manager to lead our culinary team and oversee daily kitchen operations. This energetic role requires a passionate leader who thrives in a fast-paced environment, ensuring exceptional food quality, safety, and service standards are consistently met. As a vital part of our hospitality team, you will manage food production, supervise kitchen staff, and uphold the highest levels of food safety and sanitation. Your expertise will help create memorable dining experiences while maintaining efficient kitchen workflows and controlling costs. This position offers an exciting opportunity to showcase your culinary talent, leadership skills, and passion for fine dining. Responsibilities Lead and supervise kitchen staff, fostering a positive team environment focused on collaboration and excellence Oversee food preparation, cooking, and presentation to ensure high-quality dishes aligned with menu standards Manage inventory control, ordering supplies, and maintaining accurate stock levels to minimize waste and optimize costs Implement and enforce food safety sanitizing procedures to ensure compliance with health regulations Plan menus in collaboration with culinary staff, incorporating dietary requirements and catering needs Supervise shift management, including scheduling, training, and performance evaluations of team members Coordinate with the catering and banquet departments to deliver seamless event service Monitor food production processes to ensure consistency, quality, and timely delivery of all dishes Control costs through effective inventory management, portion control, and waste reduction strategies Uphold hospitality standards by ensuring exceptional service from the kitchen to the front-of-house team Qualifications Proven experience in fine dining environments with strong culinary skills and leadership capabilities Extensive background in food production, food safety procedures, and sanitizing protocols Supervising experience within a restaurant or catering setting is essential Knowledge of banquet operations, catering services, and dietary accommodations is highly desirable Demonstrated ability to manage inventory control, cost management, and kitchen operations effectively Strong team management skills with the ability to motivate and develop staff members Excellent understanding of food handling regulations, sanitation standards, and safety procedures Experience in menu planning, shift management, and restaurant or hospitality management is preferred Ability to thrive in a fast-paced environment while maintaining attention to detail and quality standards Join us as a Sous Chef/Kitchen Manager where your culinary expertise meets leadership excellence! Bring your passion for food industry innovation to a vibrant team dedicated to delivering outstanding dining experiences. We value energetic professionals committed to growth, teamwork, and culinary mastery.

Pay:

From $50,000.00 per year

Benefits:

Dental insurance Health insurance Vision insurance

Work Location:

In person