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PB
Peninsula BrewHouse
Kitchen Manager/Sous Chef
Career Insights for Restaurant / Food Service Manager
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Scorecard
Based on Washington 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.
$59,790 / year median in Washington
+10% projected growth
Job Description
We are looking for a kitchen manager/sous chef to work with our current head chef leading forward one of the area's best new restaurants. The opportunity may also be there to become the restaurant's head chef. Requirements
- 4 years management experience
- 8 years kitchen experience
- Team Culture Builder
- Culinary Passion
- Creative & Innovative food
- tight systems managemment
- leadership experience Collected We Rise Cody Morgan, owner
Pay Expectations/estimates Sous Chef:
$22- 23 per hour, $8
- 13 in tips per hour. Total $30
- 35 per hour $65,000 annually at 40 hours per week, $83,720 at 50 hours per week Manage kitchen, line cooks, menus, staffing, ordering and training.
Job Types:
Full-time, Part-time Pay:
$30.00- $35.