Sous Chef/Kitchen Manager

Responsibilities: - Assist the Head Chef in overseeing the daily operations of the kitchen - Supervise and train kitchen staff, ensuring they adhere to food safety and sanitation guidelines - Collaborate with the Head Chef to create and update menu items - Manage inventory and control food costs - Ensure efficient food production and timely service - Maintain a clean and organized kitchen environment - Assist in scheduling and coordinating staff shifts - Help with ordering and receiving of food supplies Skills: - Strong leadership and management abilities - Extensive knowledge of restaurant operations and kitchen management - Excellent culinary skills and a passion for food service - Ability to work in a fast-paced environment and handle high-pressure situations - Strong organizational and problem-solving skills - Effective communication and interpersonal skills to work well with the team Experience with creole and/or southern cuisine a plus Note: This job description is intended to provide a general overview of the position. It is not an exhaustive list of all responsibilities, skills, duties, requirements, or working conditions associated with the job. Job Type: Part-time Pay: From $25.00 per hour Expected hours: 20 – 30 per week Benefits: • 401(k) • Dental insurance • Health insurance • Paid time off • Vision insurance Shift: • 10 hour shift • 12 hour shift • 8 hour shift • Day shift • Morning shift • No nights Work Location: In person