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Sous Chef
Summary
Sous Chef
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 1 year of experience |
| Location | 128 E Andrews Dr NW, Atlanta, GA 30305, USA |
Sous Chef
Description
Southern Proper Hospitality is a group of passionate restauranteurs who will stop at nothing to create unforgettable guest experiences. The mission of our team is to shape the cultural fabric of Atlanta and beyond. We provide a short term escape for diners by creating distinct dining experiences that appeal to our guest’s sense of adventure. Each restaurant offers an entertaining and intimate atmosphere coupled with genuinely hospitable service and innovative fare.
Description
The Sous Chef works under the supervision of the Executive Chef, is responsible for the day-to-day operation of the kitchen and direction of food preparation in the kitchen.
Responsibilities:
1. Leadership and Management:
a. Lead kitchen team in chef’s absence, and provides guidance to junior staff members.
b. Responsible for maintaining proper staffing levels for kitchen staff to maintain budgeted labor cost.
c. Supervise and communicate with kitchen staff and management to achieve budgeted costs related to labor, food, beverage, etc.
d. Responsible for recruiting, interviewing, and submitting recommendations for new hires in Culinary operations.
e. Responsible for executing new hire training for kitchen staff.
f. Administers disciplinary action to kitchen staff when necessary and provides guidance on performance improvement.
2. Kitchen/Culinary Operations:
a. Adhere to sanitation regulations and safety regulations
b. Aids in the development and maintenance of a thorough and accurate recipe file.
c. Assist with the preparation and planning of meal designs.
d. Ensure kitchen activities operate in a timely manner.
e. Resolve customer problems and concerns.
f. Maintain accurate inventories with ongoing inventory analysis and management.
g. Maintain accurate and timely costing of daily specials and menu items
h. Manage par levels for all chemicals, BOH supplies, and small ware.
i. Assist Executive Chef and General Manager with preventative maintenance and maintenance scheduling of all restaurant equipment.
j. Responsible for waste tracking and control.
k. Effective and thorough management of unit cleanliness.
Responsibilities and tasks outlined in this document are not exhaustive and may change as determined by the needs of the company.
Required Skills/Abilities:
• Possess and demonstrates excellent culinary skills
• Ability and willingness to work all BOH positions when necessary
Education and Experience:
• Basic Computer Knowledge
• Advanced knowledge of food profession principles and practices
• Experience with BOH systems, ordering, and inventory management.
• Experience in a similar position
• Experience developing staff
• Management experience preferred
• Successful completion of Food Safety training required with 30 days of hire
Southern Proper Hospitality is an equal opportunity employer committed to a diverse and inclusive workforce. Applicants will receive consideration for employment without regard to race, color, religion, sex (including pregnancy), age, sexual orientation, national origin, marital status, parental status, ancestry, disability, gender identity, veteran status, genetic information, other distinguishing characteristics of diversity and inclusion, or any other protected status.
External hires may be subject to a background check/drug screen, depending on the position. Qualified applicants with arrest and/or conviction records will be considered for employment in a manner consistent with federal and state laws, as well as applicable local ordinances.
Description
The Sous Chef works under the supervision of the Executive Chef, is responsible for the day-to-day operation of the kitchen and direction of food preparation in the kitchen.
Responsibilities:
1. Leadership and Management:
a. Lead kitchen team in chef’s absence, and provides guidance to junior staff members.
b. Responsible for maintaining proper staffing levels for kitchen staff to maintain budgeted labor cost.
c. Supervise and communicate with kitchen staff and management to achieve budgeted costs related to labor, food, beverage, etc.
d. Responsible for recruiting, interviewing, and submitting recommendations for new hires in Culinary operations.
e. Responsible for executing new hire training for kitchen staff.
f. Administers disciplinary action to kitchen staff when necessary and provides guidance on performance improvement.
2. Kitchen/Culinary Operations:
a. Adhere to sanitation regulations and safety regulations
b. Aids in the development and maintenance of a thorough and accurate recipe file.
c. Assist with the preparation and planning of meal designs.
d. Ensure kitchen activities operate in a timely manner.
e. Resolve customer problems and concerns.
f. Maintain accurate inventories with ongoing inventory analysis and management.
g. Maintain accurate and timely costing of daily specials and menu items
h. Manage par levels for all chemicals, BOH supplies, and small ware.
i. Assist Executive Chef and General Manager with preventative maintenance and maintenance scheduling of all restaurant equipment.
j. Responsible for waste tracking and control.
k. Effective and thorough management of unit cleanliness.
Responsibilities and tasks outlined in this document are not exhaustive and may change as determined by the needs of the company.
Required Skills/Abilities:
• Possess and demonstrates excellent culinary skills
• Ability and willingness to work all BOH positions when necessary
Education and Experience:
• Basic Computer Knowledge
• Advanced knowledge of food profession principles and practices
• Experience with BOH systems, ordering, and inventory management.
• Experience in a similar position
• Experience developing staff
• Management experience preferred
• Successful completion of Food Safety training required with 30 days of hire
Southern Proper Hospitality is an equal opportunity employer committed to a diverse and inclusive workforce. Applicants will receive consideration for employment without regard to race, color, religion, sex (including pregnancy), age, sexual orientation, national origin, marital status, parental status, ancestry, disability, gender identity, veteran status, genetic information, other distinguishing characteristics of diversity and inclusion, or any other protected status.
External hires may be subject to a background check/drug screen, depending on the position. Qualified applicants with arrest and/or conviction records will be considered for employment in a manner consistent with federal and state laws, as well as applicable local ordinances.
Southern Proper Hospitality is a group of passionate restauranteurs who will stop at nothing to create unforgettable guest experiences. The mission of our team is to shape the cultural fabric of Atlanta and beyond. We provide a short term escape for diners by creating distinct dining experiences that appeal to our guest’s sense of adventure. Each restaurant offers an entertaining and intimate atmosphere coupled with genuinely hospitable service and innovative fare.
Description
The Sous Chef works under the supervision of the Executive Chef, is responsible for the day-to-day operation of the kitchen and direction of food preparation in the kitchen.
Responsibilities:
1. Leadership and Management:
a. Lead kitchen team in chef’s absence, and provides guidance to junior staff members.
b. Responsible for maintaining proper staffing levels for kitchen staff to maintain budgeted labor cost.
c. Supervise and communicate with kitchen staff and management to achieve budgeted costs related to labor, food, beverage, etc.
d. Responsible for recruiting, interviewing, and submitting recommendations for new hires in Culinary operations.
e. Responsible for executing new hire training for kitchen staff.
f. Administers disciplinary action to kitchen staff when necessary and provides guidance on performance improvement.
2. Kitchen/Culinary Operations:
a. Adhere to sanitation regulations and safety regulations
b. Aids in the development and maintenance of a thorough and accurate recipe file.
c. Assist with the preparation and planning of meal designs.
d. Ensure kitchen activities operate in a timely manner.
e. Resolve customer problems and concerns.
f. Maintain accurate inventories with ongoing inventory analysis and management.
g. Maintain accurate and timely costing of daily specials and menu items
h. Manage par levels for all chemicals, BOH supplies, and small ware.
i. Assist Executive Chef and General Manager with preventative maintenance and maintenance scheduling of all restaurant equipment.
j. Responsible for waste tracking and control.
k. Effective and thorough management of unit cleanliness.
Responsibilities and tasks outlined in this document are not exhaustive and may change as determined by the needs of the company.
Required Skills/Abilities:
• Possess and demonstrates excellent culinary skills
• Ability and willingness to work all BOH positions when necessary
Education and Experience:
• Basic Computer Knowledge
• Advanced knowledge of food profession principles and practices
• Experience with BOH systems, ordering, and inventory management.
• Experience in a similar position
• Experience developing staff
• Management experience preferred
• Successful completion of Food Safety training required with 30 days of hire
Southern Proper Hospitality is an equal opportunity employer committed to a diverse and inclusive workforce. Applicants will receive consideration for employment without regard to race, color, religion, sex (including pregnancy), age, sexual orientation, national origin, marital status, parental status, ancestry, disability, gender identity, veteran status, genetic information, other distinguishing characteristics of diversity and inclusion, or any other protected status.
External hires may be subject to a background check/drug screen, depending on the position. Qualified applicants with arrest and/or conviction records will be considered for employment in a manner consistent with federal and state laws, as well as applicable local ordinances.
Description
The Sous Chef works under the supervision of the Executive Chef, is responsible for the day-to-day operation of the kitchen and direction of food preparation in the kitchen.
Responsibilities:
1. Leadership and Management:
a. Lead kitchen team in chef’s absence, and provides guidance to junior staff members.
b. Responsible for maintaining proper staffing levels for kitchen staff to maintain budgeted labor cost.
c. Supervise and communicate with kitchen staff and management to achieve budgeted costs related to labor, food, beverage, etc.
d. Responsible for recruiting, interviewing, and submitting recommendations for new hires in Culinary operations.
e. Responsible for executing new hire training for kitchen staff.
f. Administers disciplinary action to kitchen staff when necessary and provides guidance on performance improvement.
2. Kitchen/Culinary Operations:
a. Adhere to sanitation regulations and safety regulations
b. Aids in the development and maintenance of a thorough and accurate recipe file.
c. Assist with the preparation and planning of meal designs.
d. Ensure kitchen activities operate in a timely manner.
e. Resolve customer problems and concerns.
f. Maintain accurate inventories with ongoing inventory analysis and management.
g. Maintain accurate and timely costing of daily specials and menu items
h. Manage par levels for all chemicals, BOH supplies, and small ware.
i. Assist Executive Chef and General Manager with preventative maintenance and maintenance scheduling of all restaurant equipment.
j. Responsible for waste tracking and control.
k. Effective and thorough management of unit cleanliness.
Responsibilities and tasks outlined in this document are not exhaustive and may change as determined by the needs of the company.
Required Skills/Abilities:
• Possess and demonstrates excellent culinary skills
• Ability and willingness to work all BOH positions when necessary
Education and Experience:
• Basic Computer Knowledge
• Advanced knowledge of food profession principles and practices
• Experience with BOH systems, ordering, and inventory management.
• Experience in a similar position
• Experience developing staff
• Management experience preferred
• Successful completion of Food Safety training required with 30 days of hire
Southern Proper Hospitality is an equal opportunity employer committed to a diverse and inclusive workforce. Applicants will receive consideration for employment without regard to race, color, religion, sex (including pregnancy), age, sexual orientation, national origin, marital status, parental status, ancestry, disability, gender identity, veteran status, genetic information, other distinguishing characteristics of diversity and inclusion, or any other protected status.
External hires may be subject to a background check/drug screen, depending on the position. Qualified applicants with arrest and/or conviction records will be considered for employment in a manner consistent with federal and state laws, as well as applicable local ordinances.
Details
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 1 year of experience |
| Location | 128 E Andrews Dr NW, Atlanta, GA 30305, USA |
Skills
Fast-Paced Experience
By applying you confirm you have these skills.
Chido & Padres
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 1 year of experience |
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128 E Andrews Dr NW, Atlanta, GA 30305, USA