Sous Chef

Holbrook Life Management- Acwor • Acworth, GA

19h • Onsite

About The Position

The Sous Chef is primarily responsible for managing daily kitchen activities working alongside the Executive Chef and/or Executive Sous Chef. The Sous Chef will oversee the kitchen staff, aid with menu preparation, ensure food quality and freshness, and monitor ordering and stocking.

Requirements

• Have high school diploma; culinary degree or completion of related certification or apprentice program preferred.
• Possess 2+ years’ experience as a Sous Chef.
• Possess a solid understanding of cooking methods, ingredients, kitchen equipment, health and safety standards, and familiarity with industry best practices.
• Possess the ability to effectively and professionally engage, interact and collaborate with residents, suppliers and associates.
• Have excellent communication skills; multi-lingual skills a plus.
• Be a customer-focused, proactive and creative problem-solver.
• Have a servant-leader mentality, proven management skills and ability to delegate.
• Work well under pressure in a fast-paced environment.
• Be willing and able to work early morning hours.
• SERVSafe certification preferred.
• Be proficient in POS, desktop, inventory management, payroll management, MS Word and Excel.
• Experience in multi-outlet operations preferred.
• Be willing to perform a practical cooking demonstration during the hiring process.
• Be willing and able to take and pass a drug screen.
• Be willing to consent to and able to pass a criminal background screen.

Nice To Haves

• culinary degree or completion of related certification or apprentice program
• multi-lingual skills
• SERVSafe certification
• Experience in multi-outlet operations

Responsibilities

• Manage kitchen staff, including scheduling, along with the Executive Chef or Executive Sous Chef; provide necessary direction and training.
• Ensure that the kitchen operates efficiently, effectively, and professionally, in accordance with our high-quality standards.
• Assist with the preparation and design of food and drink menus.
• Ensure all plates leaving the kitchen meets taste and design standards.
• Resolve issues that arise with kitchen staff, distributors, and vendors
• Maintain kitchen inventory and order supplies.
• Confirm compliance with all sanitation and health and safety standards.
• Fill in for the Executive Chef or Executive Sous Chef when necessary.
• Maintain and repair kitchen equipment.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED
• Number of Employees: 11-50 employees