Sous Chef / Kitchen Manager

The Post Oak; Glastonbury (CT); On-site; USD 65,000 - 75,000; Full time

Job summary

An established industry player is seeking a dedicated Culinary Manager to lead their upscale dining kitchen. This role involves ensuring guest satisfaction through a proactive management approach and overseeing all back-of-house operations. The ideal candidate will have a strong culinary background, excellent leadership skills, and a commitment to quality, making a significant impact on the dining experience. With opportunities for career growth and a supportive work environment, this position is perfect for someone looking to advance in the culinary field.

Benefits

Extensive training program

Career development opportunities

Employee discounts

Health benefit plans

Dental and vision insurance

Paid sick leave

Paid vacation

Monthly discretionary bonus

Qualifications

• At least 2 years of Culinary Management experience in upscale dining.
• Strong knowledge of back-of-house operations and inventory controls.

Responsibilities

• Ensure excellence in guest satisfaction with a hands-on management style.
• Assist Executive Chef in managing back-of-house staff and training.
• Oversee inventory and maintain sanitation procedures.

Skills

Culinary Management

Staff Supervision

Inventory Controls

Communication Skills

Leadership Skills

Conflict Resolution

Education

Culinary Program Graduate

Job description

Overview

Benefits:

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts, and 401(k)
• Paid sick leave
• Paid vacation
• Monthly discretionary bonus potential

Responsibilities

• Ensure excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead-by-example management style
• Assist the Executive Chef in managing all back-of-house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow-up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Assist in overseeing weekly and monthly inventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications

• At least 2 years of Culinary Management experience in an upscale / fine dining establishment
• Strong knowledge and attention to detail on back-of-house operations including staff supervision, inventory controls, food/labor costs, and product quality
• Strong communication, leadership, and conflict resolution skills
• Stable and progressive work history; strong work ethic
• Graduate of an accredited culinary program is a plus

EOE

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Pay Range

USD $65,000.00 - USD $75,000.00 /Yr.