Sous Chef/Kitchen Manager - Paschal's Restaurant - Atlanta, GA

Concessions International•Atlanta, GA

18d

About The Position

Paschal's Restaurant is hiring a Sous Chef/Kitchen Manager in Atlanta, Georgia. The role supports culinary operations by preparing and executing menu items to established recipes and standards, overseeing food quality and timely service, and contributing to menu development. It supervises and develops back-of-house staff, assists with scheduling and labor management, and leads the kitchen when the General Manager is absent. The position also supports food safety and regulatory compliance, inventory and cost control, and a high-quality guest experience through coordination with front-of-house management.

Requirements

High school diploma or GED required.
Minimum of 2–5 years of progressive culinary experience in a high-volume restaurant, hotel, airport, or food service environment.
Strong knowledge of culinary techniques, food preparation, and kitchen operations.
Thorough understanding of food safety and sanitation standards.
Proficiency with kitchen equipment and inventory management systems.
Excellent organizational, communication, and leadership skills.
Ability to stand and walk for extended periods.
Ability to lift and carry up to 50 pounds.
Ability to work in hot, cold, and fast-paced environments.
Frequent bending, reaching, twisting, and manual dexterity are required.
Flexible availability, including mornings, evenings, weekends, holidays, and extended shifts as business needs require.

Nice To Haves

Culinary degree.
Prior supervisory or leadership experience.
ServSafe Food Protection Manager Certification or equivalent.
Culinary certifications from an accredited institution.

Responsibilities

Assist in planning, preparing, and executing menu items according to established recipes and standards.
Oversee food preparation for consistency, quality, presentation, and portion control.
Monitor food production and service to ensure timely delivery during peak operating hours.
Ensure food products meet company and health department standards.
Participate in menu development and seasonal specials as directed.
Supervise and direct cooks, prep cooks, and other back-of-house team members.
Train, coach, and develop kitchen staff on culinary techniques, food safety, and operational procedures.
Assist with scheduling and labor management to meet business needs.
Foster a positive and collaborative work environment.
Serve as the kitchen leader in the absence of the General Manager.
Ensure compliance with local, state, and federal health regulations.
Maintain food safety, sanitation, and cleanliness standards throughout the kitchen.
Conduct routine inspections of food storage, preparation areas, and equipment.
Ensure proper handling, labeling, dating, and storage of food products.
Assist with ordering, receiving, and inventory management.
Monitor food costs, waste, and product usage to maximize profitability.
Ensure proper inventory rotation using FIFO procedures.
Maintain accurate inventory records and assist with monthly counts.
Support the delivery of high-quality food and exceptional guest service.
Address food-related concerns and provide solutions when necessary.
Work collaboratively with front-of-house management to ensure smooth operations.