Job Description

We are seeking a Sous Chef to join our team at Mani Osteria. This is a management role within our back-of-house (BOH) leadership team, responsible for supporting kitchen operations, assisting with the development and oversight of the hourly BOH team, and the consistent execution of food that reflects company standards, values, and reputation. This role is perfect for an organized, detail-oriented culinary professional who excels in high-volume service and team leadership.

You will support day-to-day kitchen operations, including but not limited to: food quality and consistency, staffing and scheduling, assisting with training and development of the hourly team, food and labor cost management, inventory and ordering, sanitary and safety compliance – in collaboration with the Chef team, General Manager, and Owner.

As a Chef you are expected to model professionalism, empathy, accountability, and a strong sense of ownership over both the product and the team.

Primary Responsibilities:

Kitchen Operations & Leadership

• Oversee and execute daily prep work, ensuring efficiency, consistency, company standards.
• Work closely with the Executive Chef to develop and refine prep systems that support both restaurant service and private events.
• Lead by example in maintaining an organized, clean, and well-managed prep kitchen.

Event Support & Execution

• Support private event business, ensuring smooth execution of large-scale private events, catering, banquet-style service, and special menus.
• Train and oversee staff on event-specific food preparation, plating, and timing.
• Assist in menu planning, food costing, and execution strategies for private dining.

Team Leadership & Development

• Train and mentor prep cooks and line staff, emphasizing efficiency, technique, and professionalism.
• Maintain a positive, team-oriented kitchen culture in line with our Core Values.
• Provide feedback and coaching to improve kitchen operations and individual performance.

Inventory & Cost Management

• Assist with ordering, inventory management, and cost control to optimize food production.
• Minimize waste and ensure proper oversight to maintain food and labor cost efficiency.

Safety & Sanitation Compliance

• Ensure all health, safety, and sanitation standards are met and exceeded.
• Lead by example in maintaining a clean, organized, and compliant kitchen environment.

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Desired Qualifications:

• Minimum 1-2 years experience 
• A natural tendency for efficiency, organization, and execution
• Strong leadership and culinary skills, with an emphasis on collaboration and teaching
• Experience with large-format events, catering, and/or banquette service

Required Qualifications:

• Ability to stand and walk for 8-10 hours
• Ability to lift up to 50lbs
• Ability to reach, bend, stoop, and perform repetitive motions
• Flexible availability including evenings and weekends
• Ability to work 45-55 hours per week depending on business needs

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