Sous Chef/Kitchen Manager Captain Mike's Kenosha, WI Job Details Part-time $48,642.85 - $58,580.64 a year 9 hours ago Qualifications Food quality maintenance Menu design Kitchen health and safety standards Assisting with meal planning Food service health code compliance Safety regulations Cooking Production safety compliance Cost control Supervising experience Kitchen cost control Food safety sanitizing procedures Inventory tracking for food cost management Hospitality industry experience Leading team collaboration initiatives Production management Materials management in food and beverage Managing kitchen staff Restaurant cost management Team motivation (leadership skill) Kitchen organization Communication with kitchen staff Full Job Description Job Overview We are on the lookout for an energetic and detail-oriented Sous Chef/Kitchen Manager to lead our culinary team. This role is all about driving excellence in food preparation, ensuring top-notch kitchen operations, and maintaining a vibrant, efficient work environment. As a key player in our hospitality team, you'll oversee daily kitchen activities, manage staff, and uphold the highest standards of food safety and quality. If you're passionate about fine dining, have strong leadership skills, and thrive in a dynamic setting, this is your chance to shine! Duties Lead and supervise kitchen staff to ensure smooth daily operations and high-quality food production. Oversee menu planning, ensuring dishes meet quality standards and align with culinary trends. Manage inventory control and food ordering processes to minimize waste and optimize costs. Ensure compliance with food safety sanitizing procedures and maintain cleanliness throughout the kitchen. Coordinate catering events and banquet services, delivering exceptional presentation and service. Monitor food handling practices and enforce safety regulations across all kitchen activities. Support team development through training, mentorship, and fostering a collaborative work environment. Requirements Proven experience in supervising kitchen teams within a restaurant or hospitality setting. Extensive culinary experience, including fine dining, catering, or banquet environments. Strong background in food production, menu planning, and food service management. Knowledge of inventory management, cost control, and food safety procedures. Demonstrated leadership skills with the ability to manage shifts effectively and motivate staff. Familiarity with dietary department standards and food handling regulations. Excellent communication skills to coordinate with team members and front-of-house staff. Join us as a Sous Chef/Kitchen Manager where your culinary expertise will elevate our dining experience! This is a paid position committed to fostering growth in a lively hospitality environment—perfect for passionate professionals eager to lead by example.

Pay:

$48,642.85 - $58,580.64 per year

Work Location:

In person