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Sous Chef
Summary
Sous Chef
| Salary | Competitive salary |
| Schedule | Full Time |
| Experience | Minimum 1 year of experience |
| Location | 3035 Peachtree Road Northeast A208, Atlanta, GA 30309, USA |
| Category | Distinctly • Southern |
Sous Chef
Description
A Sous Chef is the culinary chef located just below the executive or head chef in a kitchen’s chain of command. Therefore, the Sous Chef has a vital role in any commercial kitchen. As second-in-command, he/she has a large amount of responsibility in the kitchen.
Essentially, the Sous Chef is responsible for planning and directing food preparation in kitchens. This involves a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice.
The Sous Chef may also need to effectively discipline underperforming staff members, as well as provide incentives for staff members to go above and beyond the expectations of their particular chef roles.
Duties & Responsibilities
Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision
Establish the working schedule and organize the work in the kitchen so that everything works like a “well-oiled machinery”
Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements
Plan the food design in order to create a perfect match between the dish’s aspect and its taste
Discover talented chefs and train them in order to reach the high standards of the location
Essentially, the Sous Chef is responsible for planning and directing food preparation in kitchens. This involves a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice.
The Sous Chef may also need to effectively discipline underperforming staff members, as well as provide incentives for staff members to go above and beyond the expectations of their particular chef roles.
Duties & Responsibilities
Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision
Establish the working schedule and organize the work in the kitchen so that everything works like a “well-oiled machinery”
Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements
Plan the food design in order to create a perfect match between the dish’s aspect and its taste
Discover talented chefs and train them in order to reach the high standards of the location
A Sous Chef is the culinary chef located just below the executive or head chef in a kitchen’s chain of command. Therefore, the Sous Chef has a vital role in any commercial kitchen. As second-in-command, he/she has a large amount of responsibility in the kitchen.
Essentially, the Sous Chef is responsible for planning and directing food preparation in kitchens. This involves a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice.
The Sous Chef may also need to effectively discipline underperforming staff members, as well as provide incentives for staff members to go above and beyond the expectations of their particular chef roles.
Duties & Responsibilities
Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision
Establish the working schedule and organize the work in the kitchen so that everything works like a “well-oiled machinery”
Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements
Plan the food design in order to create a perfect match between the dish’s aspect and its taste
Discover talented chefs and train them in order to reach the high standards of the location
Essentially, the Sous Chef is responsible for planning and directing food preparation in kitchens. This involves a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice.
The Sous Chef may also need to effectively discipline underperforming staff members, as well as provide incentives for staff members to go above and beyond the expectations of their particular chef roles.
Duties & Responsibilities
Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision
Establish the working schedule and organize the work in the kitchen so that everything works like a “well-oiled machinery”
Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements
Plan the food design in order to create a perfect match between the dish’s aspect and its taste
Discover talented chefs and train them in order to reach the high standards of the location
Details
| Salary | Competitive salary |
| Schedule | Full Time |
| Experience | Minimum 1 year of experience |
| Location | 3035 Peachtree Road Northeast A208, Atlanta, GA 30309, USA |
| Category | Distinctly • Southern |
Skills
Fast-Paced Experience
Fluent in English
Culinary Degree/Training
Knife Skills
By applying you confirm you have these skills.
The Southern Gentleman
| Salary | Competitive salary |
| Schedule | Full Time |
| Experience | Minimum 1 year of experience |
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3035 Peachtree Road Northeast A208, Atlanta, GA 30309, USA