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Kitchen Manager / Sous Chef
Job
Feast & Floret
Hudson, NY (In Person)
$67,500 Salary, Full-Time
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Job Description
Sous Chef / Kitchen ManagerRole Overview The Sous Chef / Kitchen Manager is responsible for supporting the daily operations of the kitchen, ensuring consistent food quality, maintaining organization, and helping lead the back-of-house team. This role works closely with ownership and management to uphold kitchen standards, support service execution, manage prep and inventory, and create a clean, efficient, and positive work environment. Compensation & Benefits Salary up to $75,000 , depending on experience Health benefits available Additional benefits may be discussed during the interview process Key Responsibilities Kitchen Operations Oversee daily prep, service, and closing procedures. Ensure all dishes are prepared consistently according to recipes, portion standards, and presentation guidelines. Maintain a clean, organized, and efficient kitchen throughout service. Support smooth communication between front-of-house and back-of-house teams. Assist with troubleshooting kitchen issues during service. Team Leadership Supervise kitchen staff during prep and service. Train new team members on kitchen procedures, recipes, safety standards, and expectations. Help maintain a professional, respectful, and productive team culture. Provide direction and support to line cooks, prep cooks, and dish staff as needed. Assist with scheduling and shift coverage when applicable. Inventory & Ordering Monitor inventory levels and communicate ordering needs. Assist with receiving, checking, and storing deliveries. Help reduce waste through proper prep planning, storage, and portion control. Maintain organized walk-ins, dry storage, and kitchen workspaces. Food Safety & Cleanliness Ensure compliance with health department standards and food safety regulations. Maintain proper food storage, labeling, rotation, and sanitation practices. Oversee daily and weekly cleaning tasks. Reinforce safe equipment use and proper kitchen procedures. Menu & Cost Support Assist with menu execution and recipe consistency. Support seasonal menu changes, specials, and new dish development as needed. Help monitor food costs, waste, and portioning. Provide feedback on operational improvements. Qualifications Previous kitchen leadership or supervisory experience preferred. Strong cooking skills and understanding of kitchen operations. Knowledge of food safety, sanitation, and proper storage practices. Ability to lead a team in a fast-paced environment. Strong communication, organization, and problem-solving skills. Ability to work nights, weekends, and holidays as needed. Food handler's certification preferred or required based on local regulations.