What are the responsibilities and job description for the Sous Chef/Kitchen Manager position at Pocono Tavern?
Job Overview
We are seeking a dynamic and experienced Sous Chef/Kitchen Manager to lead our culinary team with energy and passion. This pivotal role combines hands-on food preparation, team supervision, and kitchen management to ensure exceptional dining experiences. The ideal candidate will thrive in a fast-paced environment, demonstrating strong leadership, culinary expertise, and a commitment to food safety and quality. As a key player in our hospitality operation, you will drive excellence in food production, inventory control, and service delivery while fostering a positive team culture.
Duties
- Oversee daily kitchen operations, ensuring smooth workflow and high standards of food quality and safety
- Lead and supervise kitchen staff, including cooks, food handlers, and catering teams, promoting teamwork and professional development
- Plan menus that align with restaurant concepts and customer preferences, incorporating fine dining and catering elements
- Manage inventory levels meticulously, controlling costs through effective stock rotation, ordering, and waste reduction
- Ensure compliance with all food safety sanitizing procedures, health regulations, and sanitation standards
- Coordinate food preparation for various service types including dine-in, banquets, catering events, and special functions
- Supervise shift management duties such as scheduling staff shifts, monitoring performance, and maintaining high service standards
- Implement food management strategies that optimize quality while controlling costs and minimizing waste
- Maintain detailed records of inventory control, food handling procedures, and safety compliance reports
Experience
- Proven supervisory experience in a busy restaurant or hospitality setting with a focus on fine dining or catering services
- Extensive culinary experience with strong skills in food preparation, cooking techniques, and menu planning
- Experience managing banquet services or large-scale catering events is highly desirable
- Knowledge of food industry best practices related to food safety sanitizing procedures and hygiene standards
- Demonstrated ability to lead teams effectively within a fast-paced environment while maintaining high morale
- Background in restaurant management or food service management with expertise in inventory control and cost management
- Familiarity with dietary department operations and dietary restrictions is a plus
- Prior experience supervising diverse teams including cooks, servers, bartenders, and support staff
Join us as a Sous Chef/Kitchen Manager to inspire culinary excellence while leading a passionate team dedicated to delivering memorable dining experiences. Your leadership will shape our kitchen’s success—driving innovation, efficiency, and exceptional service every day!
Pay: $45,000.00 - $60,000.00 per year
Work Location: In person
Salary : $45,000 - $60,000