Sous Chef/Kitchen Mgr. - OEM

Sage Hospitality•North Bethesda, MD

2d•$32 - $35•Onsite

About The Position

Manage the day-to-day operations of the kitchen with a focus on consistency, cleanliness, and organization. The Sous Chef/Kitchen Manager executes established recipes and standards, keeps the kitchen staffed, stocked, and safe, and supports a respectful, collaborative kitchen environment. They are an ambassador of happiness and hospitality for all guests and associates.

Requirements

High school education or equivalent.
ServSafe (or other food safety) Manager certification required
Minimum 2-3 years of kitchen experience with lead or supervisory responsibility.
Must meet state and federal requirements for food handling
Solid foundation in core cooking techniques and kitchen fundamentals.
Basic understanding of food cost, portioning, and waste control.
Familiarity with ordering systems, inventory practices, and team scheduling.
Ability to communicate effectively with staff and leadership.
Strong organizational skills with the ability to direct daily work.
Advanced knowledge of the principles and practices within the food profession.
Ability to lift, push, pull, and carry up to 50 lbs. regularly.
Frequent bending, reaching, and handling throughout the shift.
Mobility — ability to travel up to 300 feet during the shift.
Continuous standing and walking throughout prep and service.
Ability to hear and respond to staff, equipment, and operational needs in a noisy environment.
Ability to taste and evaluate food to maintain quality standards.
Ability to perform multiple tasks simultaneously and maintain organization under pressure.

Responsibilities

Showcase an inherent desire to take care of others.
Work the line as needed to support prep and service execution.
Provide day-to-day direction and basic training to kitchen associates.
Manage daily kitchen operations including prep lists, schedules, ordering, and receiving.
Execute established recipes, portioning, and presentation standards consistently.
Maintain food safety, sanitation, and cleanliness standards at all times.
Monitor product levels, communicate inventory needs, and control waste.
Communicate clearly with front-of-house leadership during service.
Open and close kitchen operations and serve as kitchen leader on assigned shifts.
Address associate concerns professionally and promptly.
Maintain organization, cleanliness, and safety across all kitchen areas.
Maintains a friendly, cheerful, and courteous demeanor at all times.
Exhibits a kind, welcoming, detail-oriented approach with a strong sense of urgency.
All other reasonable duties as assigned, requested or deemed necessary by management.
Supervise 3 – 10 associates (varies by property, outlet, and season)