Sous Chef/Kitchen Manager Canadaigua

DeVita & Hancock Hospitality; Canandaigua (NY); On-site; USD 50,000 - 70,000; Full time

Job summary

A leading hospitality company is seeking a Sous Chef/Kitchen Manager to support culinary functions and uphold high standards in food preparation and staff management. This role involves menu planning, training staff, and ensuring compliance with health regulations within a high-volume kitchen environment. The ideal candidate should possess strong communication and decision-making skills, along with relevant educational qualifications.

Benefits

Company-sponsored health and dental insurance after 90 days

401k eligibility after 6 months with company match

PTO from day one increasing with tenure

Qualifications

• 1-2 years of experience in the restaurant or hospitality industry.
• Management or supervisory experience.
• Experience in high-volume settings.

Responsibilities

• Assist in planning, inventory, and food preparation.
• Manage and mentor staff, including hiring and training.
• Ensure food and products are prepared according to standards.

Skills

Strong communication skills

Good judgment and decision-making

Ability to handle heavy workload

Education

Associate’s or Bachelor’s degree in Hospitality, Culinary, or Management

Job description

About the job: Sous Chef/Kitchen Manager Canadaigua

Job Summary:

As Sous Chef, you will be responsible for assisting with the overall success of all culinary functions. The position entails assisting in planning, inventory, and food preparation. You will ensure the HOH operation complies with health code inspections and company standards. Reports to the Head Chef.

Job Responsibilities:

• Maintain and uphold our company's vision and values.
• Ensure all food and products are prepared and served according to recipes, portioning, and standards.
• Assist in preparing and cooking various food items.
• Assist with menu planning and creation.
• Implement new culinary programs with the marketing and culinary team.
• Manage and mentor staff, including hiring, training, and ensuring procedures are followed.
• Assist with managing costs and controlling expenditures.
• Control food costs and usage through proper storage, recipes, and waste management.
• Participate in pre-service and closing duties.
• Maintain familiarity with daily menus.
• Ensure a safe, sanitary, and organized work environment.
• Prepare necessary paperwork promptly and accurately.
• Keep equipment clean and in good working condition.
• Monitor shift labor to meet staffing and labor cost objectives.
• Train kitchen staff in cleanliness, sanitation, and safety practices.
• Maintain cleaning schedules for kitchen areas and equipment.
• Demonstrate attention to detail and eagerness to learn.
• Train staff to prepare food according to specifications and standards.
• Train staff on safety procedures to minimize injuries.
• Perform other duties as assigned.

Experience and Skills:

• 1-2 years of experience in the restaurant or hospitality industry.
• Management or supervisory experience.
• Strong communication skills.
• Ability to handle a heavy workload in a fast-paced environment.
• Good judgment and decision-making skills.
• Experience with financials, budgeting, P&L, and forecasting is preferred.
• Experience in high-volume settings is required.

Physical Requirements:

• Ability to climb stairs and lift up to 50 lbs daily.
• Standing for long periods.
• Operate commercial kitchen equipment.
• Reach, bend, stoop, climb, walk, and carry objects.
• Work various shifts, including weekends and holidays.

Education:

• Associate’s or Bachelor’s degree in Hospitality, Culinary, or Management from an accredited institution.

Benefits include company-sponsored health and dental insurance for full-time employees after 90 days, 401k eligibility after 6 months with up to 5% company match, and PTO from day one for NY employees, increasing with tenure.