Sous Chef- Hartsfield-Jackson Atlanta International Airport
About The Position
The Sous Chef helps ensure safety, sanitation, quality, and security standards are followed by inspecting the location and enforcing applicable 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 that related programs—including seasonal and promotional programs—are implemented effectively. The Sous Chef maintains positive relationships with customers and colleagues through quality-assurance procedures. The role develops vendor relationships and strategic alliances, negotiates terms for prepared food products, supports promotional opportunities, and helps introduce innovative products. It conducts food tastings and evaluations, manages product-line launches and exits, completes culinary records and audits, and contributes to the division’s culinary strategy. The Sous Chef also supports 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, record-keeping, 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 team-oriented environment operating 7 days a week, 365 days a year.
- Excellent customer-service skills and effective communication skills.
- Self-starter able to prioritize and handle multiple tasks simultaneously.
- Ability to lift at least 25 pounds and perform essential 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.
- 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 concerning promotional opportunities and support.
- Help bring new products, innovations, and points of difference to market.
- Conduct regular quality-assurance tastings and evaluations to ensure recipes are followed and food quality and consistency are maintained.
- Launch or expand successful prepared-food product lines and implement exit strategies for unproductive merchandise.
- Complete required reports, logs, and culinary audits or reviews in a timely manner.
- Lead, contribute to, and execute parts of the division’s culinary strategic plan.
- Launch line reviews to support 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 in their assigned 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 development of culinary team members.
- Inspect the location to help enforce safety, sanitation, quality, and security standards and compliance with laws, company policies, and regulations.
- 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
