Restaurant Sous Chef and Restaurant Manager

Job Description

Job Description

The Restaurant Sous Chef and Restaurant Manager balances kitchen leadership with front-of-house operations, overseeing both kitchen and front-of-house teams to deliver high-quality food, efficient service, strong guest relations, and effective restaurant performance.

 

Responsibilities

• Supervise kitchen and front-of-house operations.
• Execute menus and oversee food preparation and production.
• Maintain food quality and health compliance standards.
• Manage inventory, vendor coordination, food cost, and cost control.
• Schedule, train, and support restaurant team members.
• Manage bar and food-and-beverage operations.
• Build positive guest relations and support sales reporting.
• Monitor profit and loss performance.

 

Preferred Qualifications

• 2+ years of experience in restaurant operations.

\nCompany Description

Since 1998, ResourceOne and its Recruiters have been leaders in the recruiting industry. Recruiting coast-to-coast, we offer personalized services to our clients to help find them their next Great Hire by delivering superior candidates like you! We focus on your needs and present real job openings to you that our clients are hiring for that are often times not advertised anywhere else. We keep your interest confidential and work hard to meet your needs for your next career step.

Company Description

Since 1998, ResourceOne and its Recruiters have been leaders in the recruiting industry. Recruiting coast-to-coast, we offer personalized services to our clients to help find them their next Great Hire by delivering superior candidates like you! We focus on your needs and present real job openings to you that our clients are hiring for that are often times not advertised anywhere else. We keep your interest confidential and work hard to meet your needs for your next career step.