Sous Chef

Cypress Street Pint & Plate•Atlanta, GA

10d•$50,000 - $60,000•Onsite

About The Position

Cypress Street Pint & Plate in Midtown Atlanta, Georgia, is seeking an experienced, dependable, hands-on Sous Chef to join its culinary leadership team. As part of MooCoo Group, the restaurant emphasizes guest hospitality, teamwork, quality, consistency, preparation, and a welcoming atmosphere. Working alongside the Chef, the Sous Chef helps oversee daily kitchen operations, supervises daytime preparation and production, develops kitchen team members, and maintains standards for food quality, cleanliness, and organization. The role combines culinary leadership with practical involvement in labor, food costs, inventory, and daily restaurant operations. The schedule is flexible according to restaurant needs and may include daytime prep and production, evening shifts, weekends and holidays, opening and closing duties, and additional coverage during peak periods.

Requirements

At least two years of kitchen management experience in a full-service, high-volume restaurant.
Previous experience as a Sous Chef, Kitchen Manager, or Kitchen Supervisor in a full-service restaurant.
Strong culinary fundamentals and experience working multiple kitchen stations.
Strong understanding of kitchen operations, prep systems, and production planning.
General understanding of restaurant business operations and financials, including food cost, labor, inventory, and waste control.
Ability to coach, lead, and develop kitchen team members.
Strong prep planning, production, and organizational skills.
Commitment to consistent food quality, recipe execution, portion control, and presentation.
Calm, clear communication during high-volume service.
Dependable attendance, accountability, and a professional work ethic.
Commitment to food safety, kitchen cleanliness, and sanitation.
Ability to lead, prioritize, and remain organized in a fast-paced environment.
Strong communication, time-management, and problem-solving skills.
Knowledge of food safety and sanitation requirements.
Ability to perform essential kitchen duties, including standing for extended periods and safely lifting up to 50 pounds, with or without reasonable accommodation.
Flexible availability based on restaurant needs, potentially including daytime prep and production, evening shifts, weekends and holidays, opening and closing responsibilities, and peak-period coverage.
Desire to grow within MooCoo Group.

Nice To Haves

SERV Safe certification; alternatively, willingness to obtain certification.

Responsibilities

Lead by example while working alongside the kitchen team.
Assist the Chef with daily Back of House operations.
Supervise daytime prep and production and ensure the kitchen is ready for service.
Set daily prep priorities and communicate production needs to the team.
Ensure menu items meet company standards for quality, consistency, portion size, and presentation.
Monitor product quality during receiving, storage, preparation, and service.
Coach, train, and develop prep cooks and line cooks.
Provide clear direction and timely feedback while maintaining a positive, accountable kitchen culture.
Assist the Chef with scheduling, staffing needs, and daily labor management.
Assist with inventory, ordering, receiving, and proper product rotation.
Support food cost goals through accurate prep, portion control, and waste reduction.
Maintain proper labeling, dating, storage, and food handling procedures.
Keep kitchen stations, equipment, storage areas, and workspaces clean, organized, and service-ready.
Enforce food safety, sanitation, and health department standards.
Support service execution by working stations and expediting as needed.
Complete opening, closing, and daily kitchen checks as assigned.
Promptly communicate staffing, equipment, product, and operational concerns.
Collaborate with the Chef, General Manager, and Front of House team to support smooth service and a consistent guest experience.