Sous chef

Sous Chef / Kitchen Manager

Compensation

• $200/month parking allowance or reimbursement (taxable; valid license/registration required; must follow parking policy)
• Bonus up to 5K per year paid quarterly
• Health/dental/vision
• 25K life insurance if they get the dental
• Eligible at 60 days
• 401K (no match yet)
• 5 paid holidays per year (restaurant closed)
• Plus 15 days vacation first year
• Plus state-required sick days

Essential Duties & Responsibilities

• Direct and manage kitchen operations, maintaining standards of quality, safety, and sanitation.
• Ensure compliance with all health and safety codes; maintain DOH score of 95+.
• Hold and maintain ServeSafe or equivalent QFO certification.
• Promote a safe, productive, and positive work environment.
• Recruit, hire, train, and develop BOH staff at all levels.
• Manage labor and scheduling to meet business needs and labor standards.
• Oversee ordering, production, inventory, and waste to achieve food cost targets.
• Maintain ingredient quality and freshness while minimizing spoilage and waste.
• Inspect and maintain kitchen equipment; arrange repairs/replacements as needed.
• Partner with FOH/BOH managers to deliver excellent guest experiences.
• Maintain kitchen budget and complete period-end inventory.
• Perform hands-on duties as needed: line cooking, prep, and quality control.

Minimum Qualifications

• 1+ years of kitchen management experience (or equivalent education/experience).
• Strong leadership in high-volume, fast-paced environments.
• Effective communication, teamwork, and independent decision-making skills.

JOB ID: 180460 #post

Rob Atkinson