Kitchen Manager / Sous Chef - High Volume Casual Dining

Location
Nanuet
Workplace
On-site
Compensation
$65k – $75k

About this role

Description



NextGen Hospitality Solutions is on the lookout for a passionate Kitchen Manager / Sous Chef to join our thriving team in Nanuet. This full-time, on-site position is perfect for those who thrive in a dynamic, high-volume casual dining environment. We pride ourselves on delivering exceptional culinary experiences that keep our guests coming back for more.



In your role as Kitchen Manager / Sous Chef, you will oversee kitchen operations, ensuring that the kitchen runs smoothly and efficiently. You will play a vital role in maintaining food quality, hygiene standards, and staff training, all while working alongside a talented team of culinary professionals. Your expertise will contribute to our mission of creating an inviting atmosphere complemented by delicious meals.



We offer a competitive salary range of $65,000 - $75,000 annually, along with opportunities for career advancement and professional development in the thriving restaurant industry.



Responsibilities



  • Manage daily kitchen operations to ensure efficiency and quality.
  • Supervise kitchen staff and provide training and mentorship.
  • Create and update menu offerings in collaboration with the executive chef.
  • Ensure compliance with health and safety regulations.
  • Oversee inventory management and food costs.
  • Maintain high standards of food presentation and flavor.
  • Assist in the hiring and performance evaluation of kitchen staff.
  • Coordinate with front-of-house teams to ensure seamless service.


Requirements



  • Proven experience as a Kitchen Manager or Sous Chef in a high-volume setting.
  • Strong leadership and team management skills.
  • Knowledge of culinary techniques and food safety regulations.
  • Excellent communication and organizational skills.
  • Ability to work under pressure in a fast-paced environment.
  • Creative approach to menu planning and food presentation.
  • Flexibility to work evenings, weekends, and holidays as necessary.
  • Formal culinary education is preferred but not required.

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Top Benefits

  • Career advancement
  • Professional development