Sous Chef- Hartsfield-Jackson Atlanta International Airport
About The Position
The Sous Chef ensures safety, sanitation, quality, and security standards are followed by inspecting the location and enforcing compliance with laws, company policies, and regulations. The role collaborates with the team on the sale, design, preparation, and delivery of high-quality products and service, and ensures related programs—including seasonal and promotional programs—are properly implemented. The Sous Chef maintains positive relationships with customers, superiors, peers, and subordinates through quality-assurance procedures. The role works with prepared-food vendors, develops strategic alliances, negotiates commercial terms, evaluates product quality and consistency, and supports product launches and merchandise reviews. It also contributes to culinary planning, kitchen design, restaurant openings and renovations, and the training and development of culinary team members.
Requirements
- Proficiency in food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and report preparation.
- Obtain and maintain a current ServSafe Food Manager’s Certification within six months of hire or promotion.
- Ability to work various shifts in a 7/365 team-oriented environment.
- Excellent customer-service skills and effective communication skills.
- Self-starter able to prioritize and handle various tasks simultaneously.
- Ability to lift a minimum of 25 pounds.
- Ability to perform essential job functions including standing, bending, reaching, climbing a ladder, and walking long distances.
- Ability to stand for long periods and work in environments with varying temperatures.
Responsibilities
- Build cooperative relationships with national and local prepared-food vendors and develop strategic alliances focused on innovation and product development.
- Negotiate pricing, vendor programs, delivery, and payment terms for prepared-food products.
- Facilitate mutually beneficial agreements for promotional opportunities and support.
- Bring new products, innovations, and points of difference to market.
- Conduct regular quality-assurance tastings and evaluations to ensure recipe adherence, food quality, and consistency.
- Launch or expand successful prepared-food product lines and implement exit strategies for unproductive merchandise.
- Complete required reports, logs, culinary audits, and reviews in a timely manner.
- Lead, contribute to, and execute parts of the division’s culinary strategic plan.
- Launch line reviews in support of customer and seasonal expectations.
- Use fact-based decision-making to drive growth and profitability.
- Assist with kitchen schematic design and recommend adjacencies that improve space efficiency.
- Orient new cooks to their work areas, core culinary standards, and established food programs.
- Support new restaurant openings and renovations.
- Provide leadership to culinary team members and kitchen managers.
- Assist with training, coaching, and developing culinary team members.
- Inspect the location to support compliance with safety, sanitation, quality, security, laws, company policies, and regulations.
- Collaborate on the sale, design, preparation, and delivery of high-quality products and service; ensure seasonal and promotional programs are implemented.
- Maintain positive relationships with customers, superiors, peers, and subordinates through quality-assurance procedures.
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What This Job Offers
Job Type
Full-time
Education Level
No Education Listed
