What are the responsibilities and job description for the Sous Chef / Kitchen Manager position at Angry Cactus Abilene?
Job Summary
We are seeking a dynamic and experienced Sous Chef / Kitchen Manager to lead our culinary team with energy and expertise. In this vital role, you will oversee daily kitchen operations, ensure exceptional food quality, and foster a vibrant team environment. Your leadership will drive the success of our food service offerings, from fine dining to catering events, ensuring smooth workflows and outstanding guest experiences. This position offers an exciting opportunity to showcase your culinary skills while managing a busy kitchen with enthusiasm and precision.
Duties
- Lead and supervise kitchen staff, providing clear direction and motivating the team to achieve high standards in food preparation and service
- Oversee food production processes, ensuring consistency, quality, and presentation meet established standards
- Manage inventory control, including ordering supplies, monitoring stock levels, and minimizing waste
- Plan menus in collaboration with culinary staff, incorporating dietary requirements and seasonal ingredients
- Ensure compliance with food safety regulations and maintain rigorous hygiene standards across all kitchen areas
- Coordinate catering events and banquet services, ensuring timely execution and exceptional guest satisfaction
- Oversee shift management, assigning tasks efficiently to optimize productivity during busy periods
- Monitor food handling procedures and implement best practices for food safety and sanitation
- Support training initiatives to develop culinary skills within the team, emphasizing leadership and teamwork
- Maintain a positive work environment that promotes hospitality, professionalism, and continuous improvement
Requirements
- Proven experience in food production, restaurant management, or a similar culinary leadership role with a focus on fine dining or catering environments
- Demonstrated supervising experience within a fast-paced kitchen setting
- Strong background in banquet experience, dietary department operations, and food service management
- Knowledge of inventory management systems and inventory control techniques
- Excellent cooking skills with a deep understanding of food preparation techniques across various cuisines
- Leadership qualities that inspire teamwork, accountability, and high performance
- Familiarity with food safety standards such as HACCP or local health regulations
- Experience in menu planning, shift management, and kitchen operations within the food industry
- Ability to handle multiple priorities efficiently while maintaining attention to detail in food handling and presentation
- Hospitality-oriented mindset with excellent communication skills to engage staff and guests effectively
Join us as a Sous Chef / Kitchen Manager where your culinary talent meets energetic leadership! Bring your passion for food industry excellence to our vibrant team—help us deliver memorable dining experiences while advancing your career in a lively, supportive environment.
Job Type: Full-time
Pay: $40,000.00 - $55,000.00 per year
Benefits:
- Dental insurance
- Employee discount
- Flexible schedule
- Health insurance
- Paid time off
- Paid training
- Relocation assistance
Work Location: In person
Salary : $40,000 - $55,000