Hiring immediately for full-time Senior Sous Chef or Senior Kitchen Manager or Chef De Cuisine: Job Summary: The Senior Sous Chef or Kitchen Manager or Chef De Cuisine leads a culinary team managing daily restaurant culinary and food service operations to ensure high operating standards and reports directly to the Executive Chef. Job Responsibilities: - Lead a high volume, scratch kitchen culinary team with food prep and execution of menu items, procedures, and recipes, providing clear direction throughout the shift - Ensure guest satisfaction through memorable culinary experience - Develop, mentor, and inspire your culinary team to continue to learn and teach - Promote a fun and positive family work environment - Assists with scheduling, interviewing, and hiring - Provides feedback to staff and recognition of staff - Responsible for maintaining product quality standards by performing regular line checks - Will engage in prep and line cooking activities as needed during the shift to ensure timely execution - Accountable for following and executing all state safety and sanitation guidelines - Contributes to building sales and maximize financial success for the restaurant - Assists with cost control and food inventories as directed by the Executive Chef Job Requirements: - 3+ years of prior culinary or restaurant leadership experience - Experience working in a hands-on, fast paced, high volume environment - Must possess a valid driver's license to perform occasional duties such as providing shift coverage, meeting liquor license requirements (depending on the state), delivering large catering orders (which may include operating a rental truck), making supply runs, local restaurant marketing, attending offsite training and business meetings, and traveling between restaurant locations to support operations. - Experience mentoring and training hourly Team Members - Exposure to managing inventory, cost of goods and overall control of financials - Must be able to stand and walk for periods of eight to ten hours in length each shift - Must be able to reach, bend, balance and transport various objects weighing up to 30 lbs. repeatedly during a shift. At times it might be necessary to lift up to 50 lbs. - Must be able to operate kitchen equipment including a wok, mixer, slicer, and buffalo chopper, as well as have the ability to use knives appropriately and maintain their integrity - Must be able to work around various levels of temperature, including warm to very warm temperatures in the kitchen Preferences: - Restaurant leadership experience working in casual or upscale dining - Experience working in a restaurant chain or franchise with established processes, systems, and accustomed to corporate structure and protocols Apply Now - Search for jobs by keyword or location. - Gather your work history, and if applicable, prepare your resume for submission. - Click "Apply Now" to submit your application.