Sous Chef-Atlanta

Barcelona Wine Bar•Atlanta, GA
•$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 to problems as they arise, and ensures food quality and presentation meet the highest standards from the kitchen to the table. The Sous Chef works with the Executive Chef to develop menu items in accordance with the restaurant’s policy and vision, and upholds high standards for hospitality, guest experience, food quality, hygiene, and food safety.

Requirements

  • 1–3 years of high-volume kitchen experience.
  • Passion for food, wine, and the guest experience.
  • Excellent time management skills.
  • Active listening and learning skills.
  • Ability to teach techniques and strategies to subordinate staff.
  • Basic computer skills for menu building.
  • Ability to work in close quarters under pressure.
  • Ability to stand for prolonged periods; bend, stoop, and twist; lift products and supplies weighing up to 45 pounds; and perform repetitive hand and wrist motions.
  • Ability to work with hot, cold, and hazardous equipment.

Nice To Haves

  • Culinary degree preferred.

Responsibilities

  • Provide passionately, intensely, and 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 throughout food preparation, from ingredients through the finished dish.
  • Handle high volume and stress with poise and finesse.
  • Organize and manage the kitchen expo process.
  • Uphold high-quality food standards.
  • Supervise kitchen staff and respond promptly to problems in the kitchen.
  • Maintain relationships with the people who grow, forage, fish, and fabricate ingredients, ensuring their standards are as high as the restaurant’s.
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