In search of Kitchen Manager/Sous Chef to oversee kitchen operations in a full-service restaurant with private dining and catering. Primary responsibilities will include staff development, maintaining quality and consistency, managing food and labor costs, assisting with prep and service on the line, implementing progressive processes and procedures, and encouraging a positive working environment for the team. Experience in high-volume and upscale kitchen environments is required. Looking for candidates who are driven, organized, possess strong communication skills, positive attitudes, a sense of urgency, and a passion for quality food. Experience with scheduling, coaching and training, food cost, inventory, ordering, efficiencies, and health and safety protocols is required. Must be able to work nights and weekends. Must have a valid driver's license and reliable transportation. We offer competitive salaries with performance bonuses, paid vacation, 401k with matching contribution, discounts on food and beverage, and quarterly spending allowance. Approximately 45 hours per week is standard with 2 consecutive days off per week.

Job Type:

Full-time Pay:

$55,000.00 - $68,000.00 per year

Benefits:

401(k) matching Food provided Paid time off

Work Location:

In person