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Sous Chef/Kitchen Manager

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Position Summary:

The Sous-Chef plays a critical leadership role in the kitchen and to the business as a whole. This position is responsible for assisting the Executive Chef in all aspects of kitchen operations, including but not limited to managing food preparation, quality control, inventory, and the kitchen team. The ideal candidate is a hands-on leader with a positive attitude, strong culinary background and a passion for creating exceptional food experiences!

Essential Functions and Job Responsibilities:

· Assist the Executive Chef in overseeing all kitchen operations and staff

· Lead and supervise food preparation to ensure consistent quality and presentation

· Maintain food safety and cleanliness standards in compliance with health regulations

· Support ordering, inventory management, and waste control

· Train and mentor kitchen staff; promote teamwork and a positive work culture

· Monitor kitchen workflow and delegate tasks efficiently during service

Competency, Skills and Abilities:

· Culinary Proficiency: strong knowledge of cooking methods, food preparation techniques, kitchen safety, and sanitation standards. Capable of maintaining consistency and quality across a variety of changing menu items. Comfortable working with sharp tools, hot surfaces, and commercial kitchen equipment.

· Leadership & Team Management: Demonstrates leadership by setting a positive example, providing clear direction, and fostering a collaborative and respectful kitchen environment. Capable of coaching and managing kitchen staff to ensure high performance and morale.

· Time Management & Organization: Prioritizes tasks effectively in a fast-paced kitchen environment, ensuring food preparation and service remain timely and consistent

· Communication Skills: Communicates clearly and professionally with team members, front-of-house staff, and management to ensure seamless service and a unified guest and employee experience. Able to address conflicts and resolve issues respectfully and to completion.

Education and Experience Requirements:

· Minimum of 3 years of experience in a commercial kitchen or similar culinary environment

· Proven leadership skills with ability to motivate and guide a kitchen team

· Weekend and evening availability (see required hours)

· Reliable transportation to and from work

· Ability to work in a fast-paced environment and remain composed under pressure

· Strong knowledge of f ood safety and sanitation standards

Physical Demands and Work Environment:

· Must be able to stand for extended periods (up to 8-12 hours per shift)

· Ability to walk, bend, stoop, and reach regularly throughout the shift

· Must be able to lift and carry up to 50lbs (e.g., boxes of supplies, pots, or food items)

· Frequent use of hands and arms for chopping, mixing, lifting, cleaning, etc.

· Ability to work in a hot, sometimes humid, noisy kitchen environment

· Requires manual dexterity and physical stamina to execute repetitive kitchen tasks efficiently

Job Type: Full-time

Pay: $18.00 - $25.00 per hour

Expected hours: 60 per week

Shift:

  • 12 hour shift

Work Location: In person

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