Kitchen Manager / Sous Chef - Waterfront Restaurant

NextGen Hospitality Solutions; Long Beach (CA); On-site; USD 72,000 - 77,000; Full time

Job summary

NextGen Hospitality Solutions is seeking a Kitchen Manager / Sous Chef to join our innovative team at our Waterfront Restaurant in Long Beach. This full-time, on-site position offers a fantastic opportunity for experienced culinary professionals passionate about food and leading a team in a vibrant restaurant setting.

As the Kitchen Manager / Sous Chef, you will oversee daily kitchen operations, ensuring the culinary team delivers exceptional dishes. We offer a competitive salary range of $72,000 - $77,000 annually, along with opportunities for professional growth.

Qualifications

• Proven experience as a Kitchen Manager, Sous Chef, or similar role.
• Strong knowledge of culinary techniques and food safety practices.
• Excellent leadership and team management skills.

Responsibilities

• Supervise kitchen staff and oversee daily food preparation and cooking.
• Ensure the quality of all dishes served meet the restaurant’s standards.
• Manage food inventory, procurement, and cost control.
• Develop and update menus in collaboration with the executive chef.
• Conduct regular training sessions for kitchen staff.

Skills

Leadership

Culinary techniques

Food safety

Team management

Menu development

Communication

Education

Degree in culinary arts or a related field

Job description

Description

NextGen Hospitality Solutions is seeking a Kitchen Manager / Sous Chef to join our innovative team at our Waterfront Restaurant in Long Beach. This full‑time, on‑site position offers a fantastic opportunity for experienced culinary professionals who are passionate about food and leading a team in a vibrant restaurant setting.

As the Kitchen Manager / Sous Chef, you will oversee the daily kitchen operations, ensuring that our culinary team delivers exceptional dishes made with the finest ingredients. Your leadership will play a crucial role in maintaining high standards of food quality, safety, and service, fostering a positive working environment that emphasizes teamwork and creativity. We offer a competitive salary range of $72,000 - $77,000 annually, along with opportunities for professional development and growth within the culinary industry.

Responsibilities

• Supervise kitchen staff and oversee daily food preparation and cooking
• Ensure the quality of all dishes served meet the restaurant’s standards
• Manage food inventory, procurement, and cost control
• Develop and update menus in collaboration with the executive chef
• Conduct regular training sessions for kitchen staff on culinary techniques and safety procedures
• Monitor kitchen operations for safety and sanitation compliance
• Assist in scheduling kitchen staff and managing labor costs
• Foster a positive team environment that encourages creativity and innovation in the kitchen

Requirements

• Proven experience as a Kitchen Manager, Sous Chef, or similar role in a restaurant
• Strong knowledge of culinary techniques and food safety practices
• Excellent leadership and team management skills
• Ability to work in a fast‑paced, high‑pressure environment
• Strong communication and interpersonal skills
• Experience with menu development and cost control
• Ability to maintain high standards of cleanliness and safety in the kitchen
• A degree in culinary arts or a related field is preferred