Lead Kitchen Chef: Train, Standards & Cost Control

American Social; Fort Lauderdale (FL); Hybrid; USD 55,000 - 75,000; Full time

Benefits offered by this job

Employee meal program

Team discounts

Potential growth opportunities

Job summary

American Social, Fort Lauderdale, seeks a Kitchen Manager / Sous Chef to lead a culinary team in a high-volume setting. You will train staff, uphold safety standards, and ensure recipe adherence while working with the Executive Chef, GM, and front-of-house managers.

You will manage food costs, schedules, and back-office tasks to drive brand quality and guest satisfaction. Strong leadership and a passion for hospitality are essential.

Qualifications

• 3+ years Sous Chef or comparable in a high-volume, full-service restaurant.
• Strong communication and leadership skills are essential.
• Experience with back-office and POS systems (Restaurant 365, Hot Schedules, Micros).
• Advanced organizational skills are required for multitasking and scheduling.
• Serv Safe certification is preferred.
• Knowledge of proper food handling and sanitation standards is required.

Responsibilities

• Coordinate, lead, and direct Line Cooks, Prep Cooks, and Utility Team Members.
• Train and coach new and existing cooks; ensure recipe adherence.
• Partner with Executive Chef, GM, and FOH managers on training and education.
• Ensure 100% recipe adherence and hold team to policies.
• Implement and maintain HACCP plans and sanitation standards.
• Manage food cost, budgets, and back-office administration.

Skills

Strong communication

Leadership

Back office + POS systems

Food safety & sanitation

Advanced organization

Microsoft Office

Bilingual (plus)

Serv Safe Certified

Education

Culinary Arts Degree (Associates/Bachelors/Certs)

Tools

Restaurant 365

Hot Schedules

Micros

Job description

American Social, Fort Lauderdale, seeks a Kitchen Manager / Sous Chef to lead a culinary team in a high-volume setting. You will train staff, uphold safety standards, and ensure recipe adherence while working with the Executive Chef, GM, and front-of-house managers.

You will manage food costs, schedules, and back-office tasks to drive brand quality and guest satisfaction. Strong leadership and a passion for hospitality are essential.