Senior Sous Chef (A-la-carte)

Druid Hills Golf Club•Atlanta, GA

29d

About The Position

The Senior Sous Chef is a partner to the Culinary Director (Executive Chef), responsible for the flawless orchestration of all daily culinary operations and food preparation across all a la carte dining venues. This role acts as the eyes in the kitchen, ensuring quality, consistency, and efficiency in every dish while managing and leading the BOH team. Responsibilities and tasks outlined in this document are not exhaustive and may change as determined by the needs of the company.

Requirements

Proven ability to lead, mentor, and motivate a large and diverse culinary team.
Exceptional organizational skills and attention to detail, ensuring flawless execution of complex operations.
Expert culinary knowledge and proficiency in various cooking techniques and kitchen equipment.
Thorough understanding of sanitation and food safety regulations.
Understands importance of discretion and able to maintain confidentiality.
Intermediate proficiency with computers for inventory, ordering, and scheduling.
5+ years of progressive culinary experience, with at least 2 years in a Sous Chef or equivalent leadership role, preferably within a high-volume a la carte or fine dining environment.
1+ years of administration experience is required.
Currently holds or willing to obtain within 90 days of employment an active Food Safety Manager Certification

Nice To Haves

Culinary degree or equivalent professional certification is highly preferred.

Responsibilities

Oversee all food preparation and cooking activities for all a la carte service periods (lunch, dinner, casual dining), ensuring adherence to the Culinary Director’s recipes and quality standards.
Manage the BOH staff assigned to a la carte stations, including Sous Chefs, line cooks, and prep cooks, ensuring proper scheduling, training, and performance management.
Ensure all kitchen areas, especially the a la carte line, are meticulously clean and sanitized throughout the day, following all health and safety regulations.
Direct and coordinate all a la carte food production during service periods, maintaining a smooth, efficient, and timely flow of orders.
Assist the Culinary Director in menu development specific to a la carte offerings, inventory management, and cost control initiatives.
Conduct daily line checks for a la carte service and ensure proper food storage, rotation, and labeling to minimize waste.
Retrieve packages from the receiving area and properly storing items and discarding unnecessary packaging.
Lead the kitchen team with a positive and professional attitude, fostering a culture of high performance and mutual respect.