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Sous Chef/Kitchen Manager
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Live Happy Lane Winery
Allen, TX (In Person)
$53,954 Salary, Full-Time
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Job Description
Job Summary We are seeking a dynamic and experienced Sous Chef/Kitchen Manager to lead our culinary team with energy and precision. In this pivotal role, you will oversee daily kitchen operations, ensure exceptional food quality, and maintain a vibrant, efficient work environment. Your leadership will inspire team members to deliver outstanding dining experiences while adhering to safety standards and operational procedures. This position offers an exciting opportunity to manage diverse culinary responsibilities in a fast-paced, hospitality-focused setting, fostering creativity and excellence at every turn. Responsibilities Lead and supervise kitchen staff, including cooks, prep cooks, and dishwashers, fostering a positive team environment with clear direction and motivation Oversee food preparation, ensuring all dishes meet high standards of quality, presentation, and consistency Manage inventory control, including ordering supplies, monitoring stock levels, and minimizing waste to optimize food costs Coordinate menu planning in collaboration with executive chefs or culinary directors, incorporating seasonal ingredients and customer preferences Supervise food safety practices in compliance with health regulations and company policies, including proper handling and storage of ingredients Oversee catering events and banquet services, ensuring seamless execution from setup to service delivery Manage shift schedules, monitor labor costs, and ensure smooth kitchen operations during busy periods Implement training programs for staff development in culinary techniques, safety protocols, and customer service excellence Qualifications Proven experience in fine dining environments with a strong background in food production and kitchen management Supervising experience with demonstrated leadership skills in a high-volume setting Extensive banquet experience and familiarity with catering operations Knowledge of dietary requirements and experience managing dietary departments or special menus Strong understanding of inventory management, food safety standards, and food handling procedures Excellent team management skills with the ability to motivate staff and foster collaboration Culinary experience that includes menu planning, food preparation, cooking techniques, and restaurant management principles Ability to oversee shift management efficiently while maintaining high standards of service quality Previous restaurant experience in hospitality or food service industries preferred; bartending skills are a plus Passion for the food industry with a focus on delivering exceptional guest experiences through leadership and culinary expertise