Sous Chef - The Iberian Pig Charlotte
$50,000–$65,000 year
On-siteAtlanta, Georgia, United States
Job Summary
Oversee all kitchen operations, ensuring stations are set up, stocked, and running smoothly for service while leading the culinary team through task assignment and workload delegation. Manage inventory by checking deliveries, verifying quality, tracking levels, and reducing waste through effective rotation. Assist with ordering, scheduling, new menu rollouts, and labor cost management, while handling interviews, hiring decisions, and training new service staff on duties and policies. Work all stations including expo in a high-energy environment. Requires 3+ years of hospitality experience with proven leadership in finer dining.
Required Qualifications
- 3+ years in the hospitality industry
- proven experience as an Lead Line Cook
- proven experience as a Sous Chef
- equivalent kitchen leadership in a finer dining restaurant
- high level of mobility/flexibility in small spaces
- ability to stand and walk for extensive periods of time without breaks during busy times
- ability to lift or move up to 50 pounds without assistance
Hiring someone like this?
Get your role in front of qualified candidates on Sorce.