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Tennessee Facilities Service
Sous Chef/Kitchen Manager
Career Insights for Restaurant / Food Service Manager
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Based on Tennessee 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.
$57,604 / year median in Tennessee
+12% projected growth
Job Description
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. The ideal candidate will bring a wealth of culinary expertise, team management skills, and a proactive approach to kitchen management. In this role, you will inspire your team, manage food production processes, and uphold the highest standards of food safety and sanitation. Your leadership will directly impact guest satisfaction and operational excellence, making this an exciting opportunity for a motivated culinary professional eager to make a difference. Responsibilities Supervise daily kitchen operations, including food preparation, cooking, and presentation to ensure high-quality standards are maintained. Lead and manage kitchen staff by providing clear direction, training, and mentorship to foster a motivated and cohesive team. Oversee menu planning, ensuring dishes meet quality expectations while controlling costs through effective inventory management and portion control. Maintain strict adherence to food safety sanitizing procedures, hygiene standards, and regulatory compliance to ensure a safe dining environment. Coordinate catering events and banquet services, ensuring timely execution and exceptional guest experiences. Manage inventory control by monitoring stock levels, ordering supplies efficiently, and minimizing waste to optimize food cost management. Implement shift management strategies that promote efficiency, teamwork, and smooth operational flow during busy periods. Uphold restaurant management responsibilities including scheduling, staff performance evaluations, and ensuring compliance with health codes. Foster a culture of hospitality by promoting excellent service standards among the team while managing food handling procedures effectively. Experience Proven supervisory experience in a fast-paced culinary environment with strong leadership skills in managing teams as a chef or kitchen manager. Demonstrated expertise in food production, menu planning, and food service management within the restaurant or hospitality industry. Strong knowledge of food safety protocols, sanitizing procedures, inventory control, cost control measures, and food handling practices. Experience in managing kitchen operations including shift management, inventory management, and overseeing dietary department requirements if applicable. Prior restaurant management experience with an emphasis on maintaining high standards of food quality and customer satisfaction. Ability to handle multiple responsibilities efficiently while maintaining attention to detail in all aspects of kitchen management. Join us if you're passionate about culinary excellence and eager to lead a talented team dedicated to delivering memorable dining experiences!