The Restaurant Sous Chef / Assistant Kitchen Manager assists the Chef/Executive Kitchen Manager (EKM) with managing all culinary operations and duties in the restaurant. The role is directly accountable for food quality, kitchen execution, and driving profitable sales growth. The position involves hands-on support and leadership of back-of-house team members and work with fresh, quality ingredients, inventory, kitchen equipment, and operational systems. The role offers a company-paid, nine-week management training program in a certified training restaurant, ongoing training and development, and opportunities for advancement. The listed pay is $65,000–$72,000 based on experience, inclusive of bonus, with potential annual earnings above $72,000 based on performance and the bonus plan.
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Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed