Kitchen Manager

Jobtome; Village of Sag Harbor (NY); On-site; USD 55,000 - 85,000; Full time

Benefits offered by this job

Flexible scheduling

Competitive pay

Career growth

Job summary

Jobtome is seeking a talented Sous Chef to join our kitchen in Sag Harbor. You will work closely with the Executive Chef to craft innovative menus, supervise line cooks, and deliver meals that wow our guests. A creative, hands-on leader will thrive here.

We value extensive culinary experience, strong timing, food safety diligence, and the ability to mentor staff while controlling quality and costs. You’ll help drive revenue with efficient prep and plating while maintaining a positive team

Qualifications

• High school diploma or GED is required.
• Extensive culinary experience.
• Certification from culinary school preferred.
• ServeSafe or Food Handler’s Certification.
• Advanced culinary techniques knowledge.
• Ability to remain calm under pressure.
• Excellent management and leadership skills.

Responsibilities

• Create innovative menus based on seasonal ingredients and customer expectations.
• Prepare and plate food according to kitchen specifications.
• Assist Executive Chef to increase revenue and profit.
• Supervise and coordinate all food preparation and presentation.
• Provide training and leadership for kitchen staff.
• Maintain inventory and negotiate with vendors.
• Follow all food safety rules and regulations.

Skills

Culinary leadership

Working under pressure

Team training

Education

High school diploma/GED

Job description

Job DescriptionJob Description

Benefits/Perks

• Flexible Scheduling
• Competitive Compensation
• Career Advancement Opportunities

Job Summary

We are seeking a talented Sous Chef to join our team. In this role, you will work closely with the Executive Chef to create innovative menus and prepare delicious meals. The ideal candidate is experienced, creative, and a strong leader. If you have a passion for creating meals that “wow,” we want to hear from you.

Responsibilities:

• Create innovative menus according to the seasonal availability of ingredients and customer expectations
• Prepare and plate food according to kitchen specifications
• Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit
• Supervise and coordinate all food preparation and presentation
• Provide training and leadership for kitchen staff
• Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price
• Follow all food safety rules and regulations

Qualifications:

• High school diploma/GED
• Extensive previous culinary experience
• Certification from culinary school preferred
• ServeSafe or Food Handler’s Certification
• Advanced knowledge of culinary techniques and recipes
• Ability to remain calm and thrive under pressure
• Excellent management and leadership skills