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MC
Mezzanine Catering
Sous Chef/Kitchen Manager
Career Insights for Restaurant / Food Service Manager
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Based on New Hampshire 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.
$63,972 / year median in New Hampshire
+14% projected growth
Job Description
Mezzanine Catering is seeking a skilled and passionate culinary professional to join our team. The ideal candidate will have experience working in a scratch kitchen and developing new recipes in a team focused environment. A Sous Chef on our team must provide leadership that creates a positive and efficient kitchen environment while delivering high-quality meals to our clients. Our Food Philosophy Measured. Honest. Wholesome. We believe in thoughtful, uncomplicated food, and that fresh is always the right place to start. If we can make it better, then we make it ourselves. We skip the shortcuts and take the time to simply make real food taste good. Never satisfied with last season's menu, we are tireless in our pursuit of fresh ideas. We believe in building trust with each other as well as our vendors, and that shared knowledge and collaboration always wins. We believe food can (and should) be an experience, so we take pride in our food - from preparation to presentation. Responsibilities Supervise and coordinate daily kitchen operations (40-45 hour work week) Plan and prepare menus that meet dietary requirements and preferences while maintaining quality and presentation standards. Oversee all aspects of prep, including cooking, seasoning, and finishing of dishes. Manage hourly team member schedules Train and mentor kitchen staff in culinary techniques, food handling practices, and safety protocols. Assist in placing and receiving food orders Monitor food quality during preparation and service to ensure consistency and excellence. Ensure cleanliness and organization of the kitchen area Qualifications Experience in a scratch kitchen Strong culinary skills with proficiency in knife techniques and meal preparation methods. Experience in catering is preferred Knowledge of food handling practices and safety regulations. Ability to lead a team effectively while fostering a collaborative work environment. Strong communication skills and the ability to work under pressure in a fast-paced setting. Culinary degree or relevant certification is a plus but not required Reliable transportation is a must If you're interested in joining a great culinary team (and a growing business) reach out and let's talk!