We are looking for a Sous Chef at our restaurant, , to supervise daily back of house restaurant operations.
Kitchen Manager responsibilities include supervising the food prep and cooking, maintaining a fully-stocked kitchen inventory and complying with safety and cleanliness standards. To be successful in this role, you should be able to manage and assist our kitchen staff and guide them to deliver quality food on time.
Ultimately, you will ensure all plates are properly cooked and served and our customers have a pleasant dining experience.
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Manage kitchen staff and coordinate food orders
Supervise and assist with food prep and cooking
Check food plating and temperature
Establish portion sizes
Schedule kitchen staff shifts
Plan menu items and Catering logistics in collaboration with the Events Director
Order food supplies and kitchen equipment, as needed
Train kitchen staff on prep work and food plating techniques
Store food products in compliance with safety practices (e.g. in refrigerators)
Keep weekly and monthly cost reports
Maintain sanitation and safety standards in the kitchen area
Proven work experience as a Kitchen Manager, Restaurant Manager or Head Chef
Hands-on experience with planning menus and ordering ingredients
Knowledge of a wide range of recipes
Familiarity with kitchen sanitation and safety regulations
Excellent organizational skills
Conflict management abilities
Ability to manage a team in a fast-paced work environment
Flexibility to work during evenings and weekends
Food Handler's and Food Sanitation Manager's Certifications
Certification from a culinary school or degree in Restaurant Management is a plus