Sous Chef 60k++
$60–$65,000 year
On-siteAtlanta, Georgia, United States
Job Summary
Ensure consistency and deliciousness of all menu items by training the team to follow recipes precisely. Engage with local farms and artisans to nurture relationships for best product and cost while assisting with advance preparation of sauces, stocks, and seasonal vegetables. Maintain a working knowledge of all recipes and production procedures, conducting ongoing training to uphold core values and standards. Oversee weekly inventory including ordering, receiving, re-stocking, and coding while ensuring food cost and labor goals are met. Monitor kitchen safety, cleanliness, and maintenance issues, setting up a clean, organized kitchen according to brand standards. Reports for duty on time, manages the shift, and communicates with management during breaks or family meals. Minimum 3 years of kitchen leadership experience and Servsafe certification required.
Required Qualifications
- Minimum 3 years of kitchen leadership experience
- Food safety knowledge
- Servsafe required
- Working knowledge of Microsoft Word, Outlook 365 and Excel
- Able to move and/or lift heavier product of up to 50 pounds
- Able to stand for long periods of time
- Able to occasionally kneel, bend, and crouch as required to reach items at varying height levels
- Able to work in a fast-paced environment calmly and effectively
- Consistent adherence to the uniform policy
- Reports for duty on time
- Ability to manage one's shift
- Ability to communicate with the management team when leaving their station for breaks or family meal
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