Food Service Operations Manager

As a Sous Chef, you will play a key role in maintaining the highest standards of food quality and cost control. Your primary responsibilities will include managing labor and food costs, inspecting delivery of food, and ensuring that all items are prepared properly and timely for service.

Key tasks include:

• Manage labor and food costs daily


• Inspect delivery of food to ensure product is of the highest level


• Prepare weekly schedules for hourly staff within budgetary guidelines


• Train new hires on expectations of the kitchen, recipes, quality, and presentation required for each dish


• Collaborate with Executive Chef for menu development and promotions


• Conduct line checks multiple times per day to ensure DOH compliance


• Ensure kitchen is adequately stocked, organized, and labeled per Department of Health standards

You must have:

• Able to lift 50+ lbs


• Fluent in both written and spoken English


• Demonstrate positive leadership characteristics to inspire team members to meet and exceed standards


• Able to work nights, weekends, and holidays, and variable schedule as needed


• Ability to perform essential job functions under pressure, maintain professionalism when working under stress


• Considerable skill in math and algebraic equations using percentages


• Excellent time management, organizational, and problem-solving skills


• Passion for exceptional hospitality, food, and beverages


• Minimum 1+ years' experience as a Sous Chef in a high-volume restaurant


• Culinary Arts Degree preferred

We offer:

• Paid Time Off


• Employee Discounts on food and wine


• Medical/Dental/Vision insurance


• Commuter Benefits


• Opportunity to grow and further your career with our team

Goosefeather is an equal opportunity employer. We consider all qualified applicants without regard to race, national origin, age, sex, religion, disability, marital status, veteran status, or any other basis protected by local, state, or federal law.