Kitchen Manager/Sous Chef

Benefits Short Term Disability Accident Insurance Voluntary Life Insurance Cell Phone and Monthly Service 100% Employer Paid Medical Insurance Shift Meals 401(k) 401(k) matching Bonus based on performance Dental insurance Employee discounts Paid time off Vision insurance Fleet Landing is looking for a Kitchen Manager who thrives in a fast-paced, high-volume restaurant environment. This is not a behind‑the‑desk management position. You'll be leading from the line, making decisions in real time, and helping a team stay focused when the kitchen gets hot, loud, and chaotic. Success in this role requires strong culinary skills, operational awareness, and the ability to stay calm under pressure. The best candidates are natural problem‑solvers who can manage multiple priorities, communicate clearly, and lead by example during the busiest shifts. What You'll Do Lead the Kitchen Maintain high standards for food quality, consistency, presentation, and execution Expedite service and ensure dishes leave the kitchen accurately and efficiently Create structure, accountability, and discipline in a fast‑moving environment Keep the team focused and productive during peak‑volume shifts Communicate effectively with Front of House leadership to ensure smooth service and exceptional guest experiences Manage Operations Participate in food ordering, inventory management, invoice processing, and period‑end reporting Manage food cost performance and identify opportunities to improve profitability Oversee designated cost centers and maintain budget expectations Troubleshoot equipment issues and coordinate repairs to minimize operational disruptions Maintain working knowledge of the facility's equipment, HVAC, plumbing, and mechanical systems Develop People Train, mentor, and support prep cooks, line cooks, and dishwashers Foster a culture of accountability, teamwork, growth, and continuous improvement Give direct, constructive feedback and coach team members toward success Contribute Beyond the Kitchen Participate in weekly manager meetings and quarterly planning sessions Maintain an "A" health inspection rating in accordance with SCDHEC standards Represent and support Fleet Landing's community partnerships and philanthropic efforts What It Takes to Succeed You Are: Calm under pressure and able to make good decisions when things get hectic Organized and capable of juggling multiple priorities simultaneously A strong communicator who can lead, coach, and motivate diverse teams Accountable, dependable, and willing to jump in wherever needed Comfortable giving and receiving honest feedback Committed to continuous learning and professional growth You Have: Proven experience cooking and managing in a professional kitchen Strong knowledge of cooking techniques, ingredients, equipment, and kitchen operations Understanding of food and beverage industry best practices Working knowledge of Microsoft Office, POS systems, tablets, apps, and restaurant software A team‑first mentality and a passion for hospitality Physical & Schedule Requirements This is a hands‑on leadership role that requires stamina and resilience. You must be able to: Work on your feet for up to 10 hours in a hot, busy kitchen environment Lift and carry up to 50 pounds Work nights, weekends, and some holidays Stay composed, focused, and effective when the pressure is on Compensation & Benefits Weekly salaried pay: $56,000-$64,000 annually, based on experience, reliability, and performance Quarterly performance bonus tied to sales performance (averages approximately $13,000 annually) 100% employer‑paid health insurance (approximately $600/month value) Shift meals Company‑provided cell phone and monthly service #J-18808-Ljbffr