Kitchen Manager​/Sous Chef

About the job Kitchen Manager / Sous Chef

Essential Duties and Responsibilities:

• Assist Executive Chef with ensuring excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
• Management of all back of house staff in a high volume kitchen, including ongoing training, development, and follow up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Assist in overseeing weekly and monthly inventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations.

Requirements:

• At least 2 years of Culinary Management experience in an upscale/fine dining establishment
• Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolution skills
• Stable and progressive work history;
  Strong work ethic
• Graduate of an accredited culinary program is a plus.

Benefits:

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Discount Dining and Retail Program
• Management Referral Bonus Program
• Medical, dental and vision, Flexible Spending Account, 401(k), paid vacation and more