Sous-chef/Assistant Kitchen Manager

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

Job summary

An innovative dining establishment is seeking a dynamic Sous-chef/Assistant Kitchen Manager to lead a passionate kitchen team. This role involves maintaining high standards of food quality and customer service while managing kitchen operations. Ideal candidates will have a strong culinary background, leadership experience, and a commitment to food safety. Join a vibrant community dedicated to culinary excellence and enjoy benefits like flexible schedules, meal discounts, and career growth opportunities. If you're ready to make a difference in a bustling kitchen environment, this role is perfect for you.

Benefits

Company-paid Life and AD&D Insurance

Medical, Dental, Vision Benefits

Flexible Schedules

Meal Discounts

Paid Sick and Safe Leave

Paid Family and Medical Leave

Potential Quarterly Performance Bonuses

Career Growth Opportunities

Qualifications

• Must be at least 18 years old and have a background in culinary arts.
• Proficient in cooking techniques and food prep with leadership experience.

Responsibilities

• Supervise kitchen staff and ensure high food quality standards.
• Assist in menu development and manage kitchen budgets.

Skills

Culinary Arts

Food Safety Standards

Leadership

Menu Planning

Cooking Techniques

Inventory Management

Effective Communication

Education

Formal Culinary Education or Extensive Experience

Job description

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 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 by maintaining high standards across the team and ensuring accountability. Responsibilities include ensuring excellent customer service, team development, high-quality food production, food safety, 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. Our passion for delightful food and vibrant atmospheres is ingrained in our DNA, and we relish sharing enjoyable moments with our guests. We are committed to culinary excellence and maintaining spaces where memories are made. Our community involvement and operating with pride and integrity are core to our values.

Locations:

With Smokin Fins locations in Chandler, Arizona, and throughout Colorado—including Greeley, Littleton, Fort Collins, Arvada, and Highlands Ranch—and in Idaho with Lucky Fins in Meridian, Acero and Zen Baja in Boise, and Smokin Fins in Idaho Falls, we bring our commitment to excellence to diverse communities.

Responsibilities:

1. Supervise kitchen staff, including chefs, cooks, and support personnel.
2. Assist in planning and executing daily kitchen activities, including food prep, cooking, and presentation.
3. Monitor and maintain high standards of food quality, consistency, and adherence to recipes.
4. Manage inventory levels of supplies, ingredients, and equipment, and coordinate with suppliers.
5. Implement inventory controls to minimize waste and control costs.
6. Collaborate on menu development and ensure proper execution of menu items.
7. Enforce food safety and sanitation regulations and conduct regular inspections.
8. Assist in managing kitchen budgets and placing orders for supplies.
9. Provide ongoing training on techniques, safety, and procedures.
10. Address issues promptly and ensure compliance with health and safety regulations.
11. Maintain efficient kitchen operations and contribute to overall restaurant success.

Qualifications:

1. Be at least 18 years old.
2. Have a background in culinary arts, with formal education or extensive experience.
3. Proficient in cooking techniques, food prep, and menu planning.
4. Leadership experience in a kitchen setting.
5. Strong organizational skills and knowledge of food safety standards.
6. Certification in food safety and sanitation.
7. Effective communication and decision-making skills.
8. Ability to work in a fast-paced environment, stand for up to 6 hours, lift up to 50 lbs, and work in high temperatures.

Benefits:

• Company-paid Life and AD&D insurance.
• Benefits after eligibility: Medical, dental, vision, disability, supplemental life, Employee Assistance Program.
• 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, and vacation after 90 days.
• Potential quarterly store performance bonuses.
• Career growth opportunities within our brands.