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Sous Chef / Kitchen manager Compensation
- $200 /month parking allowance or reimbursement (taxable; valid license/registration required; must follow parking policy)
- bonus up to 5K per year paid quarterly
- health/ dental/ vision
- 25K life insurance if they get the dental
- eligible at 60 days
- 401K (no match yet)
- 5 paid holidays per year (restaurant closed)
- plus 15 days vacation first year
- plus state-required sick days
Sous Chef / Kitchen manager Essential Duties & Responsibilities
- Direct and manage kitchen operations, maintaining standards of quality, safety, and sanitation.
- Ensure compliance with all health and safety codes; maintain DOH score of 95+.
- Hold and maintain ServeSafe or equivalent QFO certification.
- Promote a safe, productive, and positive work environment.
- Recruit, hire, train, and develop BOH staff at all levels.
- Manage labor and scheduling to meet business needs and labor standards.
- Oversee ordering, production, inventory, and waste to achieve food cost targets.
- Maintain ingredient quality and freshness while minimizing spoilage and waste.
- Inspect and maintain kitchen equipment; arrange repairs/replacements as needed.
- Partner with FOH/BOH managers to deliver excellent guest experiences.
- Maintain kitchen budget and complete period-end inventory.
- Perform hands-on duties as needed: line cooking, prep, and quality control.
Sous / Kitchen manager Minimum Qualifications
- 1+ years of kitchen management experience (or equivalent education/experience).
- Strong leadership in high-volume, fast-paced environments.
- Effective communication, teamwork, and independent decision-making skills.
JOB ID: 180460
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Rob Atkinson