Sous Chef/Assistant Kitchen Manager

Description

Restaurant Manager Job Summary

The Sous Chef will work with the Chef and FOH management team to oversee and manage the staff and daily operations of the kitchen.

Duties/Responsibilities:

• Coordinate Back of the House restaurant operations.
• Ensures all employees follow recipes & presentation to company specs.
• Maintains quality in presentation, taste, temperature, & freshness.
• Supervise & train kitchen staff, ensuring proper techniques & standards are followed. Able to motivate & assign duties fairly.
• Build positive working relationships with both BOH & FOH employees and is approachable.
• Provide on-going coaching with clear direction & feedback.
• Hold employees accountable to Company standards & manages appropriate documentation for all team members.
• Effectively manage inventory & supplies, ensuring optimal stock levels & minimizing waste.
• Contribute to controlling costs via labor and food cost controls.
• Conduct daily inspection of restaurant to ensure compliance with health, safety, food handling, and hygiene standards.
• Organize and oversee BOH employee schedules.
• Maintain & ensure accurate daily payroll and financial information.

Compensation/Benefits:

• Competitive wages with bonus potential ($65-80k)
• Paid Time Off
• Medical/Dental/Vision/Life Insurance
• 401k Plan
• Flex Spending
• Discounts for dining in our restaurants
• Ongoing career development

About the Brigantine Family of Restaurants: Family-owned and operated since 1969, we at The Brigantine Restaurants attribute our success and longevity to our outstanding employees and managers. We pride ourselves on a culture built on our team approach & guest-centered focus, encourage open communication, and thrive on the level of partnership this affords in each of our successful restaurants. Together we work towards our Mission Statement: Every Guest Leaves Happy! It is our goal to create an environment where our guests feel at home and our team members thrive. The Brigantine, Inc. currently has over 20 restaurants across 7 concepts throughout San Diego County, The Brigantine Seafood and Oyster Bar, Miguel's Cocina, Ketch Brewing, Ketch Grill and Taps, Topsail, and Portside Coffee & Gelato.

Requirements

Kitchen Manager Requirements:

• Strong work ethic & positive attitude.
• Self-reliant; takes initiative & responsibility for their work.
• Leads by example.
• Strong coaching skills with a proven ability to motivate & develop team members.
• Honesty, integrity, & professionalism.
• Organizational skills and ability to adapt quickly to any situation.
• Knowledge of systems, methods, & practices that contribute to a successful operation.
• A flexible schedule; able to work a combination of days, nights, weekends & holidays.