Kitchen Manager / Sous Chef - High Volume

NextGen Hospitality Solutions is on the lookout for a skilled Kitchen Manager / Sous Chef to join our vibrant team in Los Angeles. This full-time, on-site position offers an exciting opportunity for a culinary professional to thrive in a high-volume restaurant setting, where innovation meets efficiency in delivering exceptional dining experiences.

As the Kitchen Manager / Sous Chef, you will lead our kitchen staff, ensuring that our culinary operations run smoothly while maintaining the highest standards of food quality and presentation. Your expertise will be pivotal in managing inventory, overseeing food preparation, and maintaining a safe and compliant kitchen environment. This role promises competitive compensation, with a salary range of $75,000 - $80,000 annually, and a place within a supportive team culture that values collaboration and creativity.

Responsibilities

• Oversee daily kitchen operations to ensure high-quality food preparation and service
• Train and mentor kitchen staff, fostering a collaborative and productive environment
• Manage inventory and ordering of supplies to keep the kitchen well-stocked and efficient
• Implement and maintain food safety and sanitation standards
• Coordinate with front-of-house staff to ensure exceptional guest experiences
• Assist in menu planning and development, incorporating seasonal and local ingredients
• Monitor kitchen equipment and maintenance needs
• Handle scheduling and staff management to optimize kitchen workflow

• Proven experience as a Kitchen Manager or Sous Chef in a high-volume restaurant
• Strong culinary skills with proficiency in various cooking techniques
• Prior experience managing a team and providing training
• Excellent knowledge of food safety regulations and sanitation standards
• Strong leadership and communication skills
• Ability to work in a fast-paced environment and handle high-pressure situations
• Creative mindset with a passion for culinary innovation
• High school diploma or equivalent; culinary degree preferred