Sous-chef/Assistant Kitchen Manager

Smokin Fins; Arvada (CO); On-site; USD 40,000 - 60,000; Full time

Job summary

A leading restaurant group, known for its vibrant cuisine and memorable dining experiences, is seeking a dynamic Sous-chef/Assistant Kitchen Manager. This role involves mentoring kitchen staff, ensuring high food quality standards, and assisting the head chef in daily kitchen operations. Ideal candidates will have a strong culinary background, leadership skills, and a passion for culinary excellence. Join our team and contribute to creating delightful experiences that leave lasting impressions.

Benefits

Bonus based on performance

Health insurance

Paid time off

Company-paid Life and AD&D insurance

Flexible schedules and meal discounts

Paid family and medical leave

Opportunities for career growth

Qualifications

• Minimum age of 18 required.
• Strong culinary background essential. Leadership experience preferred.
• Knowledge of food safety standards necessary.

Responsibilities

• Supervise kitchen staff and maintain food quality.
• Assist in managing kitchen budgets and control expenses.
• Enforce food safety and sanitation regulations.

Skills

Culinary techniques

Food preparation

Menu planning

Leadership

Organizational skills

Effective communication

Time management

Decision making

Multitasking

Education

Formal culinary education or extensive experience

Food safety certification

Job description

Benefits:

• Bonus based on performance
• Health insurance
• Paid time off

We are looking for a dynamic Sous-chef/Assistant Kitchen Manager who is committed to embracing and supporting our OTL Family. This role involves directing and coordinating activities of our energetic, passionate kitchen team, working side-by-side with the KM and team members to create flavorful, exciting food that delights our customers and encourages repeat visits. The AKM works alongside a management team led by our GM or Operating Partner and KM, assisting in managerial and leadership duties as needed to provide support across all areas.

The primary responsibility of the Sous-chef/Assistant Kitchen Manager is to support the KM in their absence, maintaining high standards in all aspects of the restaurant, including customer service, team development, food quality, safety, cleanliness, and profitability.

Who We Are:
OTL is a group of brands dedicated to the belief that savoring delectable cuisine and creating memorable experiences are key to a fulfilling life. Our passion for delightful food and vibrant atmospheres is central to our identity, and we take pride in sharing enjoyable moments with our guests. We strive to bring the highest quality plates to every table, reflecting our commitment to culinary excellence. We aim to create spaces where memories are made and every visit is enjoyable. Our dedication to community involvement and operating with pride and integrity guides everything we do.

With locations in Chandler, Arizona, and across Colorado—including Greeley, Littleton, Fort Collins, Arvada, and Highlands Ranch—as well as in Idaho with Meridian, Boise, and Idaho Falls, we bring our commitment to excellence to diverse communities.

Responsibilities:

• Supervise kitchen staff, including chefs, cooks, and support personnel.
• Assist in planning and executing daily kitchen activities, including food prep, cooking, and presentation.
• Maintain high standards of food quality, consistency, and adherence to recipes.
• Monitor inventory levels and coordinate with suppliers for timely deliveries.
• Implement inventory control to minimize waste and manage costs.
• Collaborate on menu development and updates with the head chef or kitchen manager.
• Ensure proper execution of menu items, including portioning and presentation.
• Enforce food safety and sanitation regulations, conducting regular inspections.
• Assist in managing kitchen budgets and controlling expenses.
• Order and inspect supplies and ingredients.
• Train kitchen staff on techniques, safety, and procedures.
• Address issues promptly and effectively in the kitchen.
• Ensure compliance with health and safety regulations.
• Maintain efficient kitchen operations, contributing to the restaurant’s success.

Qualifications:

• Be at least 18 years old.
• Have a strong culinary background, with formal education or extensive experience.
• Proficient in cooking techniques, food prep, and menu planning.
• Leadership experience in a kitchen setting, with supervisory skills.
• Strong organizational skills and knowledge of food safety standards.
• Certification in food safety and sanitation.
• Effective communication skills.
• Ability to make quick decisions and manage time effectively.
• Ability to multitask in a high-pressure environment.
• Knowledge of health and safety rules.
• Physical ability to stand for up to 6 hours, perform repetitive motions, lift up to 50 lbs, and work in temperatures above 85°F.

Benefits:

• Company-paid Life and AD&D insurance.
• Benefits after meeting eligibility, including medical, dental, vision, disability, and supplemental insurance.
• Up to 48 hours of paid sick and safe leave (Colorado only).
• Paid family and medical leave and emergency leave (Colorado only).
• Flexible schedules, meal discounts, vacation after 90 days, and potential quarterly bonuses based on store performance.
• Opportunities for career growth within our brands.