Kitchen Manager / Sous Chef - Steakhouse

NextGen Hospitality Solutions; Cumming (GA); On-site; USD 60,000 - 70,000; Full time

Job summary

NextGen Hospitality Solutions is seeking a Kitchen Manager / Sous Chef for their steakhouse in Cumming. This full-time, on-site role is for culinary professionals with a passion for creating exceptional dining experiences.

The ideal candidate will oversee kitchen operations, manage food preparation, and ensure quality standards are met. A competitive salary of $60,000 - $70,000 annually is offered along with benefits to support career growth.

Qualifications

• Proven experience as a Kitchen Manager or Sous Chef in a full-service restaurant.
• Strong focus on steakhouse cuisine.
• Excellent leadership and team management abilities.

Responsibilities

• Oversee daily kitchen operations and ensure food quality standards are met.
• Assist in menu planning and development.
• Train, mentor, and supervise kitchen staff.

Skills

Culinary skills

Leadership

Communication

Inventory management

Team management

Education

Degree in Culinary Arts

Job description

Description

NextGen Hospitality Solutions is excited to announce an opening for a Kitchen Manager / Sous Chef at our renowned steakhouse located in Cumming. This full‑time, on‑site position is perfect for culinary professionals who thrive in a dynamic restaurant environment and are passionate about delivering exceptional dining experiences.

In this role, you will oversee kitchen operations, manage food preparation, and ensure that our standards for quality and presentation are consistently met. As a key member of our culinary team, you will play a vital role in menu development, staff training, and maintaining a positive kitchen culture that prioritizes teamwork and excellence.

We offer a competitive salary range of $60,000 - $70,000 annually, along with benefits that support your career growth in the vibrant restaurant industry.

Responsibilities

• Oversee daily kitchen operations and ensure food quality standards are met
• Assist in menu planning and development, focusing on innovative steakhouse offerings
• Manage inventory, including ordering and cost control
• Train, mentor, and supervise kitchen staff to foster a collaborative environment
• Ensure compliance with health and safety regulations
• Coordinate with front‑of‑house staff to ensure seamless service
• Develop and implement standard operating procedures for kitchen operations
• Monitor and maintain kitchen equipment and facilities
• Participate in food preparation and cooking as needed
• Stay updated with culinary trends and techniques

Requirements

• Proven experience as a Kitchen Manager or Sous Chef in a full‑service restaurant
• Strong culinary skills with a focus on steakhouse cuisine
• Excellent leadership and team management abilities
• Knowledge of food safety and sanitation regulations
• Ability to work in a fast‑paced environment
• Strong communication and interpersonal skills
• Experience with inventory management and cost control
• Degree in Culinary Arts or related field is preferred