Sous Chef-Atlanta

Barcelona Wine Bar • Atlanta, GA

1d • $60,000 - $70,000

About The Position

Working directly under the Executive Chef, the Sous Chef plans and directs food preparation in the kitchen. The role supervises kitchen staff, responds quickly to problems, and ensures food quality and presentation meet the highest standards from the kitchen to the table. The Sous Chef also supports the restaurant’s menu and vision, monitors food safety and hygiene throughout preparation, and manages the kitchen’s expo process.

Requirements

• 1–3 years of high-volume kitchen experience.
• Passion for food, wine, and the guest experience.
• Ability to maintain close relationships with the people who grow, forage, fish, and fabricate ingredients, ensuring their standards are as high as the restaurant’s.
• Excellent time-management skills.
• Active listening and learning skills.
• Ability to teach techniques and strategies to staff.
• Basic computer skills for menu building.
• Ability to withstand the pressure and strain of working in close quarters.
• Ability to work with hot, cold, and hazardous equipment.
• Ability to stand for prolonged periods; bend, stoop, twist, and lift products and supplies weighing up to 45 pounds; and perform repetitive hand and wrist motions.

Nice To Haves

• Culinary degree preferred.

Responsibilities

• Commit to passionate, intense, uncompromisingly humble hospitality and a high-quality guest experience.
• Work with the Executive Chef to produce diversified menu items in accordance with the restaurant’s policy and vision.
• Monitor hygiene and food safety at all stages of food preparation, from ingredients through the finished dish.
• Handle volume and stress with poise and finesse.
• Organize and manage the expo process in the kitchen.
• Uphold high-quality food standards above all else.
• Supervise kitchen staff and respond to problems that arise in the kitchen.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed