Kitchen Manager / Sous Chef

Position Summary The Kitchen Manager is responsible for all Back of House (BOH) operations, including food quality, team leadership, inventory control, food safety, and kitchen efficiency. This role ensures that all food is prepared, handled, and served according to company standards, with a strong focus on seafood quality, freshness, and proper handling procedures. The Kitchen Manager is accountable for kitchen performance, organization, cleanliness, and cost control while leading and developing the BOH team. This is a hands-on leadership role —the Kitchen Manager is expected to actively work in the kitchen and support all stations as needed. Essential Duties and Responsibilities Kitchen Operations & Execution Oversee all kitchen operations including prep, line, and cleaning Monitor ticket times, food flow, communication, and kitchen organization Ensure proper setup and readiness for each shift Step into any station as needed to support the team Ensure all recipes, builds, and procedures are followed consistently Lead, train, and develop all BOH team members (Sous Chef, line cooks, prep cooks) Set clear expectations for performance, urgency, cleanliness, and accountability Coach team members on proper techniques, food safety, and efficiency Monitor attendance, punctuality, and team performance Support hiring, onboarding, and training of new BOH employees Build a strong, reliable, and accountable kitchen team Food Quality & Seafood Handling Ensure all food meets company standards for quality, freshness, portioning, and presentation Oversee proper receiving, inspection, and storage of seafood and all perishable products Ensure correct cleaning, cutting, portioning, thawing, and handling of seafood Enforce FIFO, labeling, dating, and storage procedures Monitor product freshness and immediately address quality issues Maintain consistency across all menu items Food Safety & Sanitation Ensure full compliance with food safety and sanitation standards Maintain proper temperature control for all products Ensure all team members follow hygiene, handwashing, and safety protocols Maintain a kitchen that is inspection‑ready at all times Manage inventory levels, ordering, and product usage Control food cost through proper portioning, waste reduction, and product management Monitor spoilage, overproduction, and improper handling Ensure deliveries are accurate and products are stored correctly Track and report inventory issues, shortages, or inconsistencies Protect the business from loss through strong operational controls Ensure kitchen, prep areas, storage, walk‑ins, and equipment are clean and organized Enforce cleaning schedules, deep cleaning, and sanitation procedures Ensure all equipment is used properly and maintained Report maintenance and equipment issues promptly Maintain a safe and organized work environment Shift & Operational Support Collaborate with General Manager and Assistant Manager on operations Support scheduling and labor efficiency in BOH Ensure proper staffing and positioning for each shift Communicate effectively with FOH to support smooth service Adjust kitchen operations based on business levels Operational Focus Food cost control Food quality and consistency Seafood handling and freshness Kitchen efficiency and ticket times Cleanliness and organization Team performance and accountability Performance Expectations Maintain food cost within target Deliver consistent, high‑quality food Maintain a clean, safe, and organized kitchen Ensure proper seafood handling and product freshness Lead a reliable and accountable BOH team Maintain an inspection‑ready kitchen at all times Support strong communication between FOH and BOH Qualifications 3+ years of kitchen leadership or management experience Experience in high‑volume kitchens preferred Experience handling seafood strongly preferred Strong knowledge of food safety and sanitation standards Strong leadership, organization, and problem‑solving skills Ability to manage multiple priorities in a fast‑paced environment Language Requirements Spanish required Schedule & Availability Full-time position Must be available to work nights, weekends, and holidays Must be available for opening, mid, and closing shifts Ability to work extended shifts (8–12+ hours) as needed Compensation & Growth Pay based on experience Performance‑based incentives may be available Growth opportunities within the company Physical Requirements Ability to stand and work for extended periods (8–12+ hours) Ability to lift, carry, push, and pull up to 50 lbs Ability to bend, reach, squat, and move quickly throughout the shift Ability to work continuously in a fast‑paced environment Fast‑paced kitchen environment Exposure to hot, cold, wet, and slippery conditions Exposure to raw seafood, knives, sharp tools, hot surfaces, and kitchen equipment Exposure to cleaning chemicals and sanitation materials Standards & Compliance Must follow all company policies, procedures, and operational standards Must comply with all local, state, and federal health and safety regulations Must maintain proper food handling, sanitation, and hygiene practices Must ensure BOH team complies with all safety and operational standards Additional Requirements Strong attendance, punctuality, and reliability required Must be legally authorized to work in the United States Must be comfortable handling and working around raw seafood Must be able to lead from the kitchen and actively support all stations Must maintain a professional appearance and strong work ethic Must be detail‑oriented and committed to quality and consistency #J-18808-Ljbffr