Sous Chef

Overview

We are seeking a dynamic and experienced Sous Chef / Kitchen Manager to lead our culinary team in delivering exceptional dining experiences. This role requires a passionate professional with strong leadership skills, extensive culinary expertise, and a proven track record in restaurant or hospitality management. The ideal candidate will oversee daily kitchen operations, ensure food quality and safety, manage inventory, and foster a collaborative team environment. This position offers an opportunity to contribute to a high-standard establishment committed to excellence in food service.

Duties

• Supervise and coordinate all kitchen activities, including food preparation, cooking, and plating to ensure consistency and quality.
• Oversee menu planning, including special event menus such as banquets and catering services.
• Manage inventory control, ordering supplies, and maintaining proper stock levels while minimizing waste.
• Ensure compliance with food safety regulations and maintain high standards of cleanliness and sanitation.
• Lead, train, and motivate kitchen staff to achieve operational excellence and foster a positive work environment.
• Oversee shift management, including scheduling staff and ensuring smooth service during peak hours.
• Collaborate with front-of-house staff to ensure seamless food service operations.
• Monitor food production processes to meet dietary requirements and accommodate special dietary departments when necessary.
• Handle customer feedback related to food quality or service issues professionally and promptly.
• Maintain accurate records of food costs, inventory, and staff performance metrics.

Experience

• Proven supervisory experience in a fast-paced restaurant or hospitality environment, preferably with fine dining experience.
• Extensive culinary background with expertise in food preparation, kitchen management, and food safety standards.
• Experience in banquet service, catering, or large-scale food production is highly desirable.
• Strong leadership skills with the ability to manage a diverse team effectively.
• Knowledge of inventory management systems and inventory control practices.
• Familiarity with menu planning, shift management, and food industry regulations.
• Background in dietary department coordination or special dietary needs is a plus.
• Previous restaurant or hospitality management experience demonstrating operational oversight and team development skills is preferred. This role offers an exciting opportunity for a dedicated culinary professional eager to lead a talented team while delivering exceptional dining experiences in a vibrant setting.
• Availability to work HOLIDAYS is a must. We are open on all holidays.
• How to Apply

Please send your résumé and a brief introduction to Gary walia at

We look forward to meeting passionate culinary professionals who want to be part of our team .

Job Type: Full-time

Pay: $56, $59,500.00 per year

Work Location: In person

Job Type: Full-time

Pay: $56, $59,500.00 per year

Work Location: In person