Sous Chef
$70,000–$73,000 year
On-siteAtlanta, Georgia, United States
Job Summary
Manage the overall daily operation of the Kitchen, controlling food and food-related costs, procedures, quality, and back-of-house labor percentage budgets. Ensure recipes maintain consistent quality and appearance while adhering to production timeframes. Oversee opening and closing procedures, schedule team members within budgeted labor costs, and manage daily labor in the labor management system. Track and manage inventory, prepare orders, and monitor equipment maintenance. Handle team hiring, training, and annual performance reviews while addressing guest concerns and escalating situations. Monitor all areas to ensure Health and Safety guidelines, OSHA codes, and Cosm standards are followed. Requires Culinary school graduation, applicable licenses, 3+ years high-volume kitchen experience, and 2+ years in kitchen management. Open and flexible schedule with availability for weekends and holidays.
Required Qualifications
- Culinary school graduate or related training
- Applicable state/local licenses and certifications
- 3+ years of high-volume kitchen experience
- 2+ years in kitchen management
- Ability to lift, stand, and bend for extended periods of time
- Ability to bend and lift up to 50 lbs
- Exposure to hot kitchen elements or cleaning materials
- Strong leadership skills to manage and motivate the team
- Excellent written and verbal communication skills
- Ability to multitask
- Availability to work weekends and holidays as necessary
- Age of at least 18 years at the time of employment
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