Position: Corporate Sous Chef
About: Kennedy Concepts is a company dedicated to enriching the lives of guests and team members through exceptional food quality, bar drink quality, and legendary guest service in a clean and energetic environment. The focus is on creating and retaining a team capable of delivering an exceptional dining experience to every guest, every time.
Requirements: Proven experience in a high-volume upscale casual restaurant; ability to write and create high-quality food recipes; ability to cook high-quality food dishes; ability to Expo a fast-paced kitchen and maintain company standards and specs; extensive knowledge of food purchasing, inventory management, and kitchen operations; ability to implement and maintain effective training programs for BOH staff; strong understanding of food safety and sanitation regulations, with a current ServSafe Certification; proven ability to manage food and labor costs while maintaining high-quality standards; excellent organizational, leadership, and interpersonal skills; ability to thrive in a fast-paced, dynamic environment with a focus on guest satisfaction; proficient in Microsoft Excel, Word, and Aloha POS system; minimum of 5 years of experience in kitchen management or sous chef roles in a multi-location or corporate setting; Bachelor’s degree in culinary arts or equivalent experience; bilingual (English/Spanish) required; experience opening new high-volume restaurant locations; proven ability to drive innovation in food creation, presentation, and kitchen operations.
Benefits: health insurance, dental insurance, 401(k)
