Kitchen Manager / Sous Chef - Upscale Casual Steakhouse

NextGen Hospitality Solutions; Fort Myers (FL); On-site; USD 60,000 - 70,000; Full time

Job summary

NextGen Hospitality Solutions in Fort Myers is seeking a skilled Kitchen Manager / Sous Chef to join our upscale casual steakhouse. This full-time, on-site position offers a fantastic opportunity for culinary professionals looking to advance their careers.

You will oversee kitchen operations, ensure exceptional dishes, and play a vital role in menu planning and staff training. A competitive salary range of $60,000 - $70,000 annually is offered along with a supportive work environment.

Qualifications

• Proven experience as a Kitchen Manager or Sous Chef in a similar setting.
• Strong knowledge of cooking techniques and kitchen operations.
• Ability to lead and motivate a team in a high-pressure environment.

Responsibilities

• Oversee daily kitchen operations and manage food production.
• Assist in menu creation and recipe development.
• Train and mentor kitchen staff to enhance skills and efficiency.

Skills

Kitchen management

Cooking techniques

Team leadership

Communication skills

Organizational skills

Education

High school diploma or equivalent; culinary degree preferred

Job description

Description

NextGen Hospitality Solutions is on the lookout for a skilled Kitchen Manager / Sous Chef to join our upscale casual steakhouse in Fort Myers. This full-time, on-site position is a fantastic opportunity for culinary professionals looking to advance their careers in a vibrant and fast-paced restaurant environment.

As the Kitchen Manager / Sous Chef, you will oversee kitchen operations, ensuring that our culinary team delivers exceptional dishes that exceed guest expectations. You will play a vital role in menu planning, staff training, and maintaining the highest standards of food safety and quality. Your leadership will directly contribute to our restaurant’s reputation for excellence and guest satisfaction.

We offer a competitive salary range of $60,000 - $70,000 annually, along with a supportive work environment that fosters professional growth and culinary creativity.

Responsibilities

• Oversee daily kitchen operations and manage food production
• Assist in menu creation and recipe development
• Train and mentor kitchen staff to enhance skills and efficiency
• Ensure adherence to food safety and sanitation guidelines
• Monitor inventory levels and place orders as needed
• Manage kitchen budgets and control food costs
• Collaborate with front-of-house staff to ensure seamless service
• Implement and maintain high standards of food quality and presentation
• Address and resolve any kitchen-related issues promptly
• Stay updated on culinary trends and techniques

Requirements

• Proven experience as a Kitchen Manager or Sous Chef in a similar setting
• Strong knowledge of cooking techniques and kitchen operations
• Ability to lead and motivate a team in a high-pressure environment
• Excellent organizational and time management skills
• Strong communication and interpersonal abilities
• Familiarity with inventory management and food cost control
• Passion for culinary excellence and guest satisfaction
• High school diploma or equivalent; culinary degree preferred