Kitchen Manager / Sous Chef

Manage all back of house staff in a high volume kitchen, including ongoing training, development, and follow-up while assisting the Executive Chef with guest satisfaction through a hands-on, lead-by-example management style. Achieve or exceed budgeted labor and other cost centers through proper planning and execution. Oversee weekly and monthly inventories, ordering of food and supplies, and maintain sanitation procedures and work area organization adhering to all OSHA regulations. Requires at least two years of culinary management experience in an upscale/fine dining establishment with strong knowledge of back-of-house operations, inventory controls, food/labor cost, and product quality.