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

Concessions International•Atlanta, GA

17d

About The Position

The Sous Chef/Kitchen Manager supports culinary operations at Paschal's Restaurant in Atlanta, Georgia. The role assists with preparing and executing menu items to established recipes and standards, oversees food preparation and service, and helps ensure food quality, presentation, portion control, and timely delivery. The position also contributes to menu development and seasonal specials as directed. This role supervises and develops back-of-house staff, assists with scheduling and labor management, and serves as the kitchen leader in the General Manager’s absence. It ensures food safety, sanitation, cleanliness, and regulatory compliance, while supporting ordering, receiving, inventory management, cost control, and accurate inventory records. The Sous Chef/Kitchen Manager also supports a high-quality guest experience and collaborates with front-of-house management. The work requires flexible availability for mornings, evenings, weekends, holidays, and extended shifts as business needs require. Physical duties include standing and walking for extended periods, lifting and carrying up to 50 pounds, and frequent bending, reaching, twisting, and manual dexterity in hot, cold, and fast-paced environments.

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 required.
Flexible availability, including mornings, evenings, weekends, holidays, and extended shifts as business needs require.

Nice To Haves

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

Responsibilities

Assist in planning, preparing, and executing menu items according to established recipes and standards.
Oversee food preparation to ensure 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 (First In, First Out) 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.
Collaborate with front-of-house management to ensure smooth operations.