Sous Chef Kitchen Manager
About The Position
The Daily Catch Restaurant is seeking an experienced Sous Chef to assist the Executive Chef in overseeing the back-of-house and kitchen operations for an 80-person restaurant. As a Sous Chef Kitchen Manager, you will lead all kitchen staff in the following stations: saute, grill, broil, fry, pantry, raw bar, dessert, and expo. Teamwork, attention to detail, and the ability to lead in high-pleasure situations are essential in this role. The ideal candidate is knowledgeable about culinary arts, hospitality, and customer service and can confidently work any station in a kitchen.
Requirements
- Minimum of 6 years of experience in a kitchen leadership role (Sous Chef, Chef, Kitchen Manager)
- Minimum 8 years cooking in a fast-paced full-service restaurant
- Strong foundation of Italian cooking, seafood preparation, and culinary arts
- Strong knowledge of food preparation, cooking techniques, and knife-handling skills
- Excellent communication, teamwork, and customer service skills
- Ability to work in a fast-paced environment and handle multiple tasks at once
- Ability to stand for long periods of time and lift up to 25 pounds
- Ability to work flexible hours, including evenings, weekends, and holidays
Responsibilities
- Manage the kitchen on a daily/nightly basis, ensuring food is consistent and prepared to the highest standards of quality, taste, and presentation
- Provide constant support during service for kitchen staff and cooking at any station, including saute, grill, broil, fry, pantry, raw bar, and expediting
- Oversee kitchen set up, break down, deep cleaning, and closing kitchen manager duties
- Lead all kitchen prep, including cleaning seafood, cutting fish, making desserts, and prepping vegetables and sauces
- Provide constant training and development to educate BOH team on cooking techniques, plating, and food knowledge
- Execute cooking for private event dining functions for parties up to 80 guests
- Assist with managing restaurant inventory including ordering more supplies
- Assist with hiring, training, supervising, and scheduling all BOH staff
- Assist the head chef with menu planning, recipe development, and food presentation
- Ensure that all food is prepared in compliance with health and safety regulations and allergy protocol
- Any other tasks necessary for the restaurant to operate properly
Benefits
- PTO (Paid Time Off)
- Medical, Prescription, Dental, and Vision
- 401(k) Retirement Plan
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What This Job Offers
Job Type
Full-time
Career Level
Senior
Education Level
No Education Listed
