Sous Chef - Atlanta Police and Fire Academy

PROOF OF THE PUDDING•Atlanta, KS

5d•$55,000 - $65,000•Onsite

About The Position

Proof of the Pudding has spent more than 40 years providing innovative food and beverage experiences, hospitality services, and operational expertise throughout Atlanta and beyond. We are seeking an experienced and hands-on Sous Chef to support the daily culinary operation at the Atlanta Police Training Facility. Working closely with culinary and operational leadership, the Sous Chef will help lead kitchen production, food quality, menu execution, sanitation, scheduling, inventory and team development. This role is ideal for a strong culinary leader who can consistently execute quality food in a high-volume cafeteria environment while building an organized, efficient and positive kitchen culture.

Requirements

2+ years of experience in a culinary leadership or supervisory role.
Experience in a high-volume restaurant, cafeteria, institutional dining, concessions or similar food service environment preferred.
Strong cooking, production and food-handling skills.
Working knowledge of food safety, sanitation and kitchen safety requirements.
Experience supervising, scheduling, training and developing culinary employees.
Ability to manage multiple production priorities and meet established service times.
Must be able to work on-site at the Atlanta Police Training Facility.
Excellent listening and communication skills
Ability to run a business as if you own it
Exhibit cooking skills, knowledge, and food handling skills consistent with contemporary training and have the desire to learn more
Business Acumen - Demonstrate comprehension of the job, including policies, practices, and relationships. Possess the expertise and skill levels required of the job and perform with quality.
Dedication - Dependable, reliable and follows through on projects from inception to completion. Willing to put in as much time as necessary to complete tasks. Demonstrate a win-win attitude: “see it, own it, solve it.”
Ethics and Integrity - Acts with integrity, honesty and knowledge that promote the company’s culture, values and beliefs while maintaining the highest standards of professional conduct.
Safety & Security - Observe safety and security standards. Use equipment and materials properly. Comply with safety standards and personal protective equipment requirements. Report potential unsafe conditions or practices to appropriate person immediately. Promote restaurant safety, cleanliness and security compliance at all times.
Teamwork - Cooperate and be willing to work as a team player to achieve goals and tasks accurately, efficiently and timely.
Communication - Communicate clearly and effectively with mutual respect, understanding and trust to fellow associates, managers, supervisors and guests. Listen carefully to opinions and views of others; state understanding of what has been heard.
Initiative - Contribute new ideas and suggestions to enhance productivity and efficiency. Be proactive in troubleshooting problems or issues and take action to mitigate potential problems.
Adaptability & Planning - Possess the ability to learn new tasks and adjusts well to new situations. Perform well under tight time schedules and pressures to change direction quickly.
Service Orientation - Demonstrates a sense of urgency. Is welcoming, friendly and smiles when visible to guests.

Responsibilities

Support and help lead all daily culinary operations for the cafeteria at the Atlanta Police Training Facility.
Oversee daily food preparation and production to ensure meals are ready on time and service periods run efficiently.
Produce and supervise the production of consistent, high-quality food in a high-volume environment.
Ensure all menu items are prepared according to approved recipes, portion standards, presentation expectations and company standards.
Work collaboratively with the Cafeteria Manager to coordinate menus, service timing, anticipated volume and the overall guest experience.
Assist with the development and implementation of creative, appealing and operationally efficient menu items.
Support menu planning with consideration for food cost, seasonality, product availability, guest preferences and production capabilities.
Schedule culinary staff and plan food production according to business demand, service schedules and company labor expectations.
Direct, train, coach and develop cooks, prep staff and other culinary team members.
Assist with hiring, onboarding and training new culinary employees.
Maintain a hands-on leadership presence in the kitchen, actively supporting production and service as needed.
Ensure proper food handling, temperature control, labeling, storage, rotation and sanitation procedures are followed at all times.
Maintain the highest standards of kitchen cleanliness, organization, food safety and workplace safety.
Assist with inventory management, product ordering, receiving and proper storage of food and supplies.
Monitor food usage, portions and waste to support food-cost goals and responsible inventory control.
Ensure kitchen equipment is used correctly, maintained appropriately and that operational or maintenance concerns are reported promptly.
Coordinate with front-of-house leadership to ensure food is replenished appropriately and service remains smooth throughout meal periods.
Help create and maintain a positive, professional and accountable culinary culture.
Support special meals, facility needs or additional food service requirements as directed.
Work closely with the Executive Chef.
Perform other related duties as needed.