Sous Chef

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One of the area’s fastest-growing restaurant groups is seeking a talented, hands-on Chef to lead kitchen operations and support multiple outlets as needed. This is an exciting opportunity for a creative culinary professional to showcase their skills, develop menus, and make a meaningful impact within a growing organization.

Responsibilities:

• Oversee daily kitchen operations and maintain exceptional culinary standards.
• Lead, train, and develop hourly kitchen staff while fostering a strong team culture.
• Create menus, specials, and innovative culinary offerings.
• Manage food costs, budgets, and kitchen efficiency.
• Maintain high standards for food quality, presentation, consistency, and execution.
• Support other outlets as needed.

Qualifications:

• Minimum 3 years of experience leading upscale-casual restaurant operations.
• Experience managing a restaurant generating approximately $3 million in annual revenue.
• Strong leadership, communication, and organizational skills.
• Creative approach to menu development with a solid understanding of ingredients, flavors, and culinary techniques.
• Strong business acumen, attention to detail, and commitment to teamwork.

JOB ID: 182418

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Michael Forgione

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