EXECUTIVE SOUS CHEF

Compass Group•Atlanta, GA

18d•$65,000 - $75,000

About The Position

The Executive Sous Chef supports the Executive Chef in overseeing kitchen operations for a corporate dining account in Atlanta, Georgia, while maintaining a safe and sanitary work environment. In partnership with the Executive Chef and General Manager, this role helps lead the corporate dining operation, promote culinary excellence, develop kitchen talent, and maintain an efficient, high-performing environment.

Requirements

Bachelor of Science degree in Culinary Arts, Food Services Technology/Management, or a related field; or an Associate of Occupational Studies degree in Culinary Arts with additional specialized training.
3–5 years of relevant culinary experience in high-volume operations.
Mastery of a wide variety of kitchen positions and stations.
Ability to think on one's feet and create, produce, and serve on the fly.
Knowledge of food cost and its relationship to the kitchen, product, and quality identification.
Excellent interpersonal, customer service, and oral and written communication skills.
Applied food service sanitation certification, SERVSAFE, and/or HACCP federal guideline certification.
Flexibility to work weekends as needed based on business need.

Nice To Haves

Catering experience.
Demonstrated understanding of current culinary markets and trends, and creative food presentation.

Responsibilities

Assist the Executive Chef in ensuring compliance with sanitation, ServSafe, safety, production, and merchandising requirements.
Motivate, train, develop, and direct back-of-house employees to meet operational objectives and satisfy customers, clients, and sectors.
Ensure high-quality food is creatively prepared and presented in a cost-effective manner.
Assist with planning, ordering, inventory, and food preparation.
Support cost controls and manage account expenditures.
Roll out new culinary programs in conjunction with the marketing and culinary teams.
Perform other duties as assigned.