Sous Chef
$50,000–$55,000 year
On-site · Atlanta, Georgia, United States
Job Summary
Sous Chef responsible for managing kitchen staff in the absence of the General Manager, overseeing hot food preparation and related inventory, enforcing Air Culinaire standards, and ensuring quality control and safety. Duties include training staff on hazards and SOPs, coordinating with Shipday for order logistics, labeling and dating food, rotating products, and maintaining cost-throughput with government guidelines. Requires 5-7 years in a catering or fine dining kitchen, a four-year culinary degree (preferred), Safe Food Handling certification, excellent knife skills, teamwork skills, and the ability to work weekends/holidays; driving record must be excellent.
Required Qualifications
- Four-year culinary degree preferred
- 5-7 years of experience in kitchen/catering environments
- Safe Food Handling Certificate
- strong knife skills
- ability to work in fast-paced team environment
- supervisory experience preferred
- driving record acceptable for position
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