We are seeking a dedicated and experienced Sous Chef / Kitchen Manager to join our culinary team. The ideal candidate will have a passion for food and service, along with strong leadership skills to oversee kitchen operations. This role is essential in maintaining high standards of food quality and safety while managing a dynamic team in a fast-paced environment.

NOTE:  Proven experience in a culinary leadership role—preferably as a Sous-Chef or Kitchen Manager—is required. Candidates without verifiable experience will not be considered.

Essential Functions

• Manage inventory control, including ordering and maintaining stock levels.
• Ensure compliance with food safety regulations and proper food handling practices.
• Assist in training and mentoring kitchen staff to enhance culinary skills.
• Maintain cleanliness and organization of the kitchen, adhering to health standards.
• Oversee shift management to ensure smooth operations.
• Collaborate with the Executive Chef to manage daily kitchen activities, including staff supervision, production preparation, food quality assurance, and inventory monitoring.
• Lead the kitchen team in the Executive Chef’s absence.
• Train new kitchen employees according to unit and kitchen standards.
• Ensure meal quality and consistency by following designated recipes.
• Ensure compliance with all applicable regulations related to product quality, environmental standards, food safety, and health and safety.
• Promote a safe and healthy work environment by identifying and eliminating hazards and reducing risks.
• Provide guidance to kitchen staff, including chefs, line cooks, food prep, and plating.
• Oversee and organize kitchen stock and ingredients.
• Implement a first-in, first-out food rotation system and verify proper dating and organization of food products.
• Keep cooking stations stocked, especially during peak hours.
• Manage food and product ordering, maintain detailed records, minimize waste, and work with existing systems to improve efficiency and budget control.
• Supervise food preparation and presentation to meet customer quality standards.
• Support the Executive Chef in maintaining kitchen organization, staff development, and training opportunities.
• Assist in menu creation and presentation.
• Coordinate with unit management on supply ordering, budgeting, kitchen efficiency, and staffing.
• Demonstrate diligence, punctuality, and reliability.
• Perform other duties as assigned.
  

Requirements

• High School Diploma required; culinary certification preferred.
• Minimum of 3 years’ experience as a Lead Cook, Sous-Chef, or Chef.
• Bilingual proficiency in Spanish is required.
• Proven experience in a culinary leadership role is mandatory; candidates without verifiable experience will not be considered.
• Experience in banquet service, inflight catering, or operations is highly desirable.
• Proficiency in food production techniques, menu planning, and inventory management.
• Strong team management skills with the ability to lead by example.
• Knowledge of food safety regulations and industry best practices.
• Culinary expertise in cooking techniques and food preparation methods.
• Ability to work effectively under pressure while maintaining high standards of quality.