Sous Chef / Kitchen Manager

Location : Apizza Alimentari, Fayetteville, New York Position Chef (Sous Chef / Kitchen Manager) Job Description A Sous Chef / Kitchen Manager assists the Executive/Head Chef in overseeing all kitchen operations, maintaining high standards of food quality and presentation, and ensuring a seamless dining experience for guests. The role collaborates with a skilled culinary team, leads by example, and contributes to menu development while adhering to established recipes and guidelines. Creativity, leadership, and attention to detail are essential in upholding the restaurant's reputation for excellence. Key Responsibilities Collaborate with the Head Chef in menu planning, recipe development, and overall culinary strategy. Lead the kitchen team by example, demonstrating culinary skills, professionalism, and a commitment to excellence. Oversee day‑to‑day kitchen operations, ensuring a smooth and efficient workflow. Manage the preparation, cooking, and presentation of dishes, maintaining high standards of quality and consistency. Contribute to menu planning, offering creative input and ensuring a diverse and appealing selection; adapt menus to accommodate seasonal ingredients and guest preferences. Train and mentor kitchen staff, fostering a positive and collaborative work environment; conduct regular training sessions on culinary techniques, safety procedures, and hygiene standards. Maintain rigorous quality control measures; conduct regular tastings and inspections to uphold culinary excellence. Manage kitchen inventory, including ordering, receiving, and storage of ingredients; implement cost control measures to optimize kitchen expenses while maintaining quality. Ensure compliance with health and safety regulations; implement best practices and conduct regular inspections to identify and rectify potential hazards. Collaborate closely with other culinary team members (pastry chefs, line cooks, kitchen assistants) and with front‑of‑house staff to meet guest expectations and address special requests. Assist in creating staff schedules; manage shift rotations and breaks to maintain an efficient and motivated kitchen team. Oversee catering operations for special events, ensuring high culinary standards and customizing menus for private functions and banquets (Future). Stay abreast of culinary trends, techniques, and innovations; attend workshops, culinary events, and training sessions to enhance personal and team skills. Interact with guests when necessary, addressing feedback, accommodating special requests, and ensuring a positive dining experience. Collaborate with the Head Chef on budgeting and financial planning for the kitchen department; implement strategies to minimize food wastage and control operational costs. Develop and document standardized recipes to maintain consistency in taste, presentation, and portion sizes. Essential Skills Exceptional culinary skills and a deep understanding of cooking techniques, flavor profiles, and presentation styles. Strong leadership abilities that motivate and inspire a team, fostering a positive, inclusive work culture. Excellent organizational and time‑management skills, with the ability to multitask and prioritize effectively. Strong knowledge of food safety and sanitation regulations, ensuring strict adherence to health code standards. Passion for quality food, creativity, and staying updated with industry trends and innovations. Ability to thrive in a fast‑paced, high‑pressure environment while maintaining attention to detail. Strong communication and interpersonal skills, with the ability to collaborate effectively with team members and interact professionally with guests. Qualifications Culinary degree or equivalent professional training preferred. Proven experience as a Sous Chef, Kitchen Manager or Senior Station Chef in a high‑volume, fast‑paced restaurant environment. Compensation and Benefits Vacation/Sick Time 401(k) Options Partial pay health insurance opportunities dependent on full‑time status of 30 hours or more per week Competitive wages Food and Beverage Allowance Growth Opportunities Performance Review Cycles Clear management structure #J-18808-Ljbffr