Job ID: 216035764
We are looking for a Sous Chef/Kitchen Manager to join our new business operation in the Northern Neck of Virginia that includes lunch & dinner in a fast casual, fresh American menu offering. This is an excellent opportunity for the right individual. Compensation package includes a competitive salary and bonus based on experience, plus paid time off and a group health/dental/vision/life insurance program.
Join our start-up restaurant group and grow with us as we add more restaurant operations in the area. We are looking for someone who wants to grow with us as we expand operations. You will initially be responsible for all kitchen functions including food preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness. You should have sufficient experience or training in the back of the house, and an aptitude to learn all aspects of the restaurant operation to grow into a lead manager role.
Working with the Chef/General Manager, will help coordinate daily back-of-the-house restaurant operations
Organize and supervise shifts of back-of-the-house staff
Appraise staff performance and provide feedback to improve productivity
Ensure compliance with sanitation and safety regulations – Safe Serve Certification a plus.
Control operational costs and conduct weekly inventories to control cost and create detailed Excel reports on weekly, monthly and annual expenses
Train new and current employees on proper food preparation practices
Proven experience as a sous chef/kitchen manager in a restaurant
Must be able to work lunch & dinner shifts
Extensive food and beverage (F&B) knowledge
Strong leadership, motivational and people skills to manage staff
Acute financial management skills including knowledge of Excel databases
A degree in hospitality management or culinary schooling is a plus