Junior Sous Chef

St Albans Sporting Club•Atlanta, GA

4h•Onsite

About The Position

In every Indigo Road restaurant, we are committed to providing superior quality food and beverages with legendary service. Our team strives to be collaborative, compassionate, and demonstrate a strong work ethic with all of our co-workers. Internal hospitality is our priority; making sure the environment is one that is safe, fun and creative! We enjoy providing a daily pre-shift family meal in each restaurant where everyone can enjoy each other’s company before the service begins. Our culinary teams use the freshest ingredients, work closely with local farmers and fisherman, and create recipes that are approachable, yet inventive! We deliver products that are made fresh daily and use whole animal butchery in order to ensure top quality meats. Our restaurants make fresh pastas and breads in-house daily and utilize wood fire cooking to create memorable meals. Indigo Road believes that our employees are key to our success and we love to promote from within! As the Junior Sous Chef, you set the tone for excellence and consistency on the line. You’ll work closely with the culinary leadership team to ensure every dish meets the highest standards of quality, taste, and presentation, while also mentoring other line cooks and supporting daily kitchen operations. This role combines hands-on cooking with leadership responsibilities. The ideal candidate is passionate about food, eager to learn advanced techniques such as butchery and pasta-making, and ready to step up as a role model in the kitchen.

Requirements

Minimum 3–5 years’ culinary experience, including at least 2 years as a line cook in a high-volume, chef-driven kitchen
Strong knife skills and solid understanding of cooking techniques and methods
Basic food cost knowledge and ability to follow portioning and waste-reduction guidelines
Effective communication and teamwork skills, with leadership potential
Ability to work flexible schedules, including nights, weekends, and holidays
Required to work 40-50 hrs/per week
Reliable, organized, and detail-oriented with a positive attitude and strong work ethic
Constant standing/walking
Occasional environmental exposures to cold, heat and water
Occasional stooping, kneeling or crawling
Occasional pushing, pulling, lifting or carrying up to 50 lbs.
Occasional ascending or descending ladders, stairs, ramps
Frequent, continual, intermittent flexing or rotation of the wrist(s) and spine
Constant reaching, turning, and performing precision work around the kitchen area
Constant receiving detailed information through oral communication
Constant talking, expressing or exchanging ideas by means of the spoken word

Responsibilities

Lead by example on the line, ensuring accuracy, consistency, and timeliness of all dishes.
Train, mentor, and support line cooks and prep staff, reinforcing kitchen standards and practices.
Assist the sous chef and executive chef in overseeing daily operations during service.
Step into supervisory duties when chefs are unavailable.
Prepare high-quality cuisine in accordance with standard portion sizes, cooking methods, and recipes.
Demonstrate advanced cooking skills, including pasta-making, bread-making, and whole-animal butchery.
Ensure proper plate presentation, garnishing, and finishing touches on every dish.
Maintain a clean and organized workstation, including equipment and storage areas.
Support inventory, stocking, and prep to maintain smooth service periods.
Assist with ordering and receiving ingredients when needed.
Uphold all sanitation, cleanliness, and safety standards in compliance with DHEC regulations.
Follow and help enforce closing checklists and station responsibilities.
Participate in staff meetings, contributing feedback and ideas for improvement.
Assisting in receiving and putting away orders.
When a chef is not in the building giving them the seafood and produce order for the next day in a timely fashion.
Working with the chef on menu development and testing of new dishes.
Being able to close the restaurant down as the closing manager.
Making sure that the cleaning schedule is being held accountable per station.
Assisting the dishwashers if needed in the cleanliness and maintenance of the dish area.
Assisting in the consolidation of prep items on stations and in the walkins.