Sous Chef - Commissary

Reynolds Lake Oconee•Greensboro, GA

2d•Onsite

About The Position

Assists Executive Chef in managing all food production coming from commissary. Reports to Executive Chef and consults with them regarding daily changes and projected business. Supervises and coordinates activities of cooks and other kitchen personnel. Acts as a positive leader in the kitchen, setting standards for professionalism, urgency, and execution. Prepares, cooks, and finishes sauces, stocks, dressings, and a variety of other products consistently with high-quality flavor profiles. Ensures proper preparation of ingredients including chopping, portioning, weighing, rotating and storing food items. Maintains consistency in recipe outcome, taste, and presentation according to established recipes and standards. Oversees kitchen setup and breakdown, ensuring readiness for service and proper sanitation practices. Leads by example in maintaining a clean, organized, and efficient kitchen. Coordinates timing of production and staging with outlets to ensure smooth service flow. Monitors food quality and corrects issues in real time during service. Operational & Leadership Responsibilities: Assists with training and mentoring kitchen staff, reinforcing proper techniques and standards. Ensures adherence to food safety and sanitation regulations. Participates in menu development, with emphasis on sauces, accompaniments, and flavor balance. Maintains proper inventory levels and assists with ordering and cost control. Communicates effectively with chefs and warehouse/delivery teams to ensure proper allocation of product to outlets. Assumes responsibility for Executive Chef in their absence.

Requirements

Strong culinary knowledge with emphasis on command of flavors, consistency and efficiency.
Demonstrated leadership ability in a fast-paced kitchen environment.
Ability to prepare and execute recipes with precision and consistency.
Knowledge of food safety, sanitation, and proper kitchen procedures.
Strong organizational and time-management skills.
Ability to maintain a clean and “show ready” kitchen environment at all times.
Ability to work flexible hours, including evenings, weekends, and holidays.
Previous experience as a Sous Chef, Lead Line Cook, or similar role.
Advanced understanding of flavor profiles, reductions, emulsions, and finishing techniques.
Able to read, follow and direct orders, lists and recipes.
Culinary arts training or documented work history equivalent with demonstrated working knowledge of the kitchen, tools and equipment.
Ability to train and motivate at the line level.
Full knowledge and ability to safely produce food for allergies and diet preferences.
Valid Serve Safe certification card required on duty.
Must have the ability to stand, walk, bend, kneel, and lift up to 50 lbs. often.
CPR/First Aid certification.

Nice To Haves

Knowledge of Jonas, Time Management, Ultimate Software, and Reserve Interactive is preferred.

Responsibilities

Assists Executive Chef in managing all food production coming from commissary.
Supervises and coordinates activities of cooks and other kitchen personnel.
Acts as a positive leader in the kitchen, setting standards for professionalism, urgency, and execution.
Prepares, cooks, and finishes sauces, stocks, dressings, and a variety of other products consistently with high-quality flavor profiles.
Ensures proper preparation of ingredients including chopping, portioning, weighing, rotating and storing food items.
Maintains consistency in recipe outcome, taste, and presentation according to established recipes and standards.
Oversees kitchen setup and breakdown, ensuring readiness for service and proper sanitation practices.
Leads by example in maintaining a clean, organized, and efficient kitchen.
Coordinates timing of production and staging with outlets to ensure smooth service flow.
Monitors food quality and corrects issues in real time during service.
Assists with training and mentoring kitchen staff, reinforcing proper techniques and standards.
Ensures adherence to food safety and sanitation regulations.
Participates in menu development, with emphasis on sauces, accompaniments, and flavor balance.
Maintains proper inventory levels and assists with ordering and cost control.
Communicates effectively with chefs and warehouse/delivery teams to ensure proper allocation of product to outlets.
Assumes responsibility for Executive Chef in their absence.