Sous Chef

Southern Proper Hospitality is an entrepreneurial organization that values innovation, creativity and attention to detail. The mission of the team of industry leading professionals is to help shape the cultural fabric of Atlanta and beyond by doing nothing short of changing people lives inside and outside of our walls. Southern Proper provides a "short term escape" for diners by creating unique and distinct dining experiences that appeal to customers' sense of adventure. Each restaurant offers a high energy, fun and entertaining atmosphere coupled with genuinely hospitable service and exceptional, high-quality food.

With 23 restaurants currently operating under 8 concepts including The Southern Gentleman, Gyspy Kitchen, The Big Ketch, Chido & Padre's, The Blind Pig, Milton's, Beni's, and Tin Lizzy's, as well as some 5 projects planned for the immediate future, this is an exciting time for the company and for those that have helped reach this point. Along with this growth, comes the desire to add quality leadership to our teams to help pave the way for the future.
We are currently looking for Sous Chef's for the Atlanta market.

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

Southern Proper Hospitality is an entrepreneurial organization that values innovation, creativity and attention to detail. The mission of the team of industry leading professionals is to help shape the cultural fabric of Atlanta and beyond by doing nothing short of changing people lives inside and outside of our walls. Southern Proper provides a "short term escape" for diners by creating unique and distinct dining experiences that appeal to customers' sense of adventure. Each restaurant offers a high energy, fun and entertaining atmosphere coupled with genuinely hospitable service and exceptional, high-quality food.

With 23 restaurants currently operating under 8 concepts including The Southern Gentleman, Gyspy Kitchen, The Big Ketch, Chido & Padre's, The Blind Pig, Milton's, Beni's, and Tin Lizzy's, as well as some 5 projects planned for the immediate future, this is an exciting time for the company and for those that have helped reach this point. Along with this growth, comes the desire to add quality leadership to our teams to help pave the way for the future.
We are currently looking for Sous Chef's for the Atlanta market.

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