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Taco Libre
Sous Chef/Kitchen Manager
Career Insights for Restaurant / Food Service Manager
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Scorecard
Based on South Carolina 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.
$58,784 / year median in South Carolina
+14% projected growth
Job Description
Overview We are seeking an energetic and detail-oriented Sous Chef/Kitchen Manager to lead our culinary team and oversee daily kitchen operations. This pivotal role combines hands-on food preparation with effective team supervision, ensuring exceptional food quality, safety standards, and efficient workflow. The ideal candidate will bring a passion for fine dining, extensive culinary experience, and proven leadership skills to create a vibrant, high-performing kitchen environment. Join us to inspire culinary excellence and elevate guest experiences through innovative menu planning and outstanding food service management. Responsibilities Lead and supervise kitchen staff, fostering a collaborative and motivated team environment Oversee food production, ensuring dishes meet quality standards and presentation expectations Manage inventory control, including ordering, stock rotation, and minimizing waste Implement and uphold food safety sanitizing procedures in compliance with health regulations Assist in menu planning and recipe development to maintain culinary innovation and customer satisfaction Coordinate shift management, ensuring smooth operations during busy periods Monitor food handling practices, ensuring proper hygiene and safety protocols are followed at all times Support catering events and banquet services with precise execution and timely delivery Maintain accurate records of food costs, portion control, and inventory levels to optimize profitability Lead by example in cooking techniques, hospitality standards, and team management Qualifications Extensive culinary experience with a strong background in fine dining environments Proven supervising or leadership experience within a professional kitchen setting Experience in banquet service, catering, or large-scale food production is highly desirable Knowledge of dietary department requirements and food safety sanitizing procedures Skilled in inventory management, cost control, and food handling practices Demonstrated ability to manage teams effectively while maintaining high standards of quality and service Strong understanding of restaurant or hospitality industry operations including menu planning and shift management Excellent communication skills with a proactive approach to problem-solving Ability to thrive in fast-paced environments while maintaining attention to detail Join us as a vital part of our culinary leadership team! Bring your passion for food industry excellence, your knack for managing dynamic teams, and your dedication to delivering memorable dining experiences. This role offers the opportunity to shape our kitchen's success while advancing your career in a vibrant hospitality setting.