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Kitchen Manager/Sous Chef
1 month ago
Under the executive chef you will manage all kitchen staff, as well as kitchen operations. You must be able to think on your feet, make sound snap decisions, Other daily responsibilities such as:
- Training: You will be responsible for training new staff members and managing the team.
- Scheduling: You create schedules for the kitchen staff that is in line with the kitchen budget.
- Safety: You will oversee safety regulations and ensure that cleaning and sanitation practices occur on a daily basis.
- Inventory: You will track and order food supplies, as well as ensure the kitchen staff has what they need in terms of tools and supplies to seamlessly deliver a finished product. You are responsible for delivering budgeted food cost percent and doing monthly inventory counts.
- Menu and Recipe Development: You will assist the executive chef with menu design and the strategic selection of key ingredients.
- Cooking: You will assist the line cooks with preparation and delivery of completed menu items in a timely matter during daily service.
Qualifications:
- We are looking for an experienced Sous Chef/Kitchen Manager with Italian Cuisine (preferred) and can communicate in English and Spanish.
- You must have a current Serv Safe Manager Certificate or equivalent.
- You must pass a background check and a drug test before any offer is made and excepted.
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