Sous Chef
$50,000–$55,000 year
On-site · Atlanta, Georgia, United States
Job Summary
Oversee kitchen staff in the absence of the General Manager, ensuring the preparation of hot food and related inventory while upholding Air Culinaire Standards. Responsible for quality control of each order, maintaining food quality consistency, rotating and labeling all products, and training staff on safety and SOPs. Serve as on-site problem solver, authorize decisions per company procedures focused on customer satisfaction, safety, and cost. Coordinate with Shipday for all catering logistics including delivery photo proof and recipient name. Maintain professional dress and communications, operate with company-provided tools, and demonstrate hospitality fundamentals. Other duties as assigned by the GM. Measures of success emphasize Stellar Customer Service, Integrity & Accountability, Entrepreneurial Spirit, and Teamwork Commitment. Knowledge and skills required include culinary preparation, knife skills, food safety regulations, teamwork in a fast-paced environment, and supervisory experience. Flexibility to work weekends and holidays, strong mathematical and reasoning abilities, and the ability to lift up to 40 pounds.
Required Qualifications
- A current Safe Food Handling Certificate.
- Five to seven years of experience in a kitchen environment within a catering or fine dining establishment.
- Excellent driving record.
- Four-year culinary degree preferred.
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