Sous Chef/Kitchen Manager

**Overview** As a Sous Chef/Kitchen Manager, you’ll keep kitchen operations moving with focused leadership, thoughtful food preparation, and consistent attention to food safety. You’ll coordinate food production and service while supporting a team that delivers a welcoming dining experience. **Duties** * Lead kitchen shifts, supervise staff, and manage daily food preparation, cooking, and serving. * Coordinate menu planning, catering, and banquet service, adapting production to service needs. * Oversee inventory management and control, ordering, and cost control to support efficient operations. * Maintain food handling, sanitation, and food safety procedures throughout the kitchen. * Your impact: By coordinating safe, well-prepared food and reliable service, you help guests enjoy a positive dining experience and help the kitchen team work effectively. **Experience** * Experience in kitchen management, food service management, restaurant management, or food management. * Background in food production, food preparation, cooking, and food service; kitchen, restaurant, hospitality, or broader food industry experience is relevant. * Supervising experience, team management, leadership, or experience managing teams as a chef. * Banquet, catering, fine dining, or dietary department experience is preferred. * Knowledge of inventory management, inventory control, cost control, food handling, and food safety sanitizing procedures. Pay: $54,600.00 - $65,800.00 per year Work Location: In person