Kitchen Manager

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 Kitchen Managers for the Atlanta market.

A Kitchen Manager is the culinary leader in the restaurant, working harmoniously with the General Manager.

Essentially, the Kitchen Manager 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 Kitchen Manager 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
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 team members 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 Kitchen Managers for the Atlanta market.

A Kitchen Manager is the culinary leader in the restaurant, working harmoniously with the General Manager.

Essentially, the Kitchen Manager 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 Kitchen Manager 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
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 team members and train them in order to reach the high standards of the location