Assistant Kitchen Manager

Ruth's Chris Steak House; Pikesville (MD); On-site; USD 45,000 - 60,000; Full time

Job summary

Workstream is seeking an Assistant Kitchen Manager/Sous Chef in Pikesville, MD. The successful candidate will provide daily support to the chef and supervise kitchen operations, ensuring food quality and safety standards. Candidates must have at least 3 years of kitchen management experience, strong teamwork and communication skills, and a high school diploma. Additional culinary training or business education is a plus. A Servsafe Food Certification is also required. Ideal for those who thrive in a fast-paced, upscale restaurant environment.

Qualifications

• 3+ years of kitchen management experience.
• Skilled in operating various kitchen equipment.
• Versatile in different cooking techniques.
• Strong teamwork and communication abilities.
• Excellent organizational skills.
• Ability to multitask and respond quickly.
• Must be physically capable of lifting up to 50lbs.

Responsibilities

• Provide daily assistance and support to the chef.
• Supervise kitchen operations and staff performance.
• Ensure food quality and safety standards.

Skills

Kitchen management experience

Operating kitchen equipment

Cooking techniques

Teamwork and communication skills

Organizational skills

Multitasking

Education

High school diploma

Formal culinary training

Formal business education

Tools

Servsafe Food Certification

Job description

Provide day-to-day assistance and support to the chef and kitchen staff by supervising kitchen operations, food quality, food preparation and staff job performance in the absence of the chef. Must have a high degree of commitment to food quality and safety standards.

Assistant Kitchen Manager/Sous Chef Job Requirements

• Must have 3 years prior kitchen management experience.
• Must be skilled in operating kitchen equipment.
• Must be skilled in various cooking techniques.
• Must showcase teamwork and communication skills.
• Must showcase great organizational skills.
• Must be able to multitask and act quickly.
• Must carry at least a high school diploma.
• Extensive experience cooking in and ideally leading a high-volume, upscale concept restaurant.
• Formal culinary training and education is a plus.
• Formal business education is a plus.
• Proficient and cross-trained in all kitchen job stations, positions and cooking skills.
• Servsafe Food Certification and or equivalent.
• Must be capable of lifting up to 50lbs and working on feet for at least 8 hours.