Sous-chef/Assistant Kitchen Manager

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

Job summary

An established industry player is seeking a dynamic Sous-chef/Assistant Kitchen Manager to join their vibrant kitchen team. This role involves collaborating closely with the Kitchen Manager to direct kitchen activities, ensuring high-quality food production and exceptional customer service. The ideal candidate will have a strong culinary background, leadership experience, and a passion for creating delightful dining experiences. With a commitment to excellence and community involvement, this opportunity offers career growth and a chance to make a significant impact in a thriving culinary environment.

Benefits

Health Insurance

Paid Time Off

Flexible Schedules

Meal Discounts

Company-paid Life Insurance

Career Growth Opportunities

Paid Sick Leave

Paid Family Leave

Qualifications

• Strong culinary background with formal education or extensive experience.
• Leadership experience in a kitchen environment is essential.

Responsibilities

• Supervise kitchen staff and ensure high standards of food quality.
• Assist in planning and executing daily kitchen activities.
• Enforce food safety and sanitation regulations.

Skills

Culinary Techniques

Menu Planning

Leadership

Food Safety Practices

Communication Skills

Time Management

Multitasking

Education

Culinary Degree or Equivalent Experience

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. The 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. Our AKMs work alongside a management team led by our GM or Operating Partner and KM, assisting in various managerial and leadership duties as needed to provide support and relief.

The primary responsibility of the Sous-chef/Assistant Kitchen Manager is to support the KM in their absence, ensuring the HOH Team maintains the highest standards across all areas and holding yourself and the team accountable. Responsibilities include ensuring excellent customer service, team development, high-quality food production, food safety, store cleanliness, and maximizing profitability.

Who We Are:

OTL is a group of brands dedicated to the belief that savoring delectable cuisine and creating memorable experiences are at the heart of a fulfilling life. We are passionate about delightful food and vibrant atmospheres, sharing enjoyable moments with our guests. Our commitment to culinary excellence and community involvement reflects our core values, and we operate with pride and integrity.

Our locations span across Arizona, Colorado, and Idaho, including brands like Smokin Fins, Lucky Fins, Acero, and Zen Baja, bringing our dedication 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 measures to reduce waste and optimize costs.
• Collaborate on menu development and updates.
• Ensure proper execution of menu items, including portioning and presentation.
• Enforce food safety and sanitation regulations.
• Conduct regular cleanliness inspections in the kitchen.
• Assist in managing budgets and controlling costs.
• Order and receive kitchen supplies and ingredients.
• Train kitchen staff on techniques, safety, and procedures.
• Address issues promptly and effectively.
• Ensure compliance with health and safety regulations.
• Maintain efficient kitchen operations, contributing to overall restaurant success.

Qualifications:

• Must be at least 18 years old.
• Strong culinary background, formal education or extensive experience.
• Proficient in cooking techniques and menu planning.
• Leadership experience in a kitchen environment.
• Strong organizational skills and knowledge of food safety practices.
• Certification in food safety and sanitation.
• Excellent communication skills.
• Ability to make quick decisions and manage time effectively.
• Ability to multitask and work under pressure.
• Knowledge of health and safety rules in kitchens.
• Physical ability to stand for up to 6 hours, lift up to 50 lbs, and work in high temperatures.

Additional Benefits:

• Company-paid Life and AD&D insurance
• Benefits after eligibility: medical, dental, vision, disability, and more
• Up to 48 hours of paid sick and safe leave (Colorado only)
• Paid family and medical leave (Colorado only)
• Flexible schedules
• Meal discounts
• Vacation after 90 days (five days every six months)
• Potential quarterly store performance bonus
• Career growth opportunities within our brands.