Sous Chef - Ladybird Grove and Mess Hall

Ladybird Grove & Mess Hall•Atlanta, GA

17d

About The Position

The Sous Chef supports kitchen operations at Ladybird Grove and Mess Hall, overseeing food preparation, production, presentation, staff, inventory, cleanliness, and service workflow. The role works with the Executive Chef to develop menus and specials, manage food costs, and ensure consistent execution. The Sous Chef also responds to guest concerns, prepares operational reports, communicates across departments, and may represent the restaurant at outside functions.

Requirements

Strong leadership, communication, organization, and relationship skills.
Versatility, flexibility, and willingness to work enthusiastically amid changing priorities.
Acute attention to detail in a fast-paced environment.
Ability to produce a consistent product in a timely manner.
Strong organizational, problem-solving, and analytical skills.
Ability to manage priorities and workflow.
Ability to communicate effectively with people at all levels and from varied backgrounds.
Ability to stand and walk for 8–10 hours per day.
Ability to lift and carry up to 30 pounds.
Ability to frequently stand, walk, reach, feel, bend, stoop, carry, finely manipulate, and key in data.
Ability to work in warm and cool environments, indoors and outdoors, and tolerate higher noise levels from music and customer traffic.
Ability to tolerate potential allergens including peanuts, eggs, dairy, gluten, and soy.
Must report to work in the required complete uniform, maintain a well-manicured appearance reflecting the restaurant's image, and meet personal schedule requirements punctually.
Must be courteous, friendly, and pleasant.

Nice To Haves

Bilingual ability in Spanish.

Responsibilities

Ensure kitchen and food operations comply with health regulations, licensing guidelines, and safety procedures.
Hire, train, supervise, motivate, and develop kitchen staff; manage schedules and workflow.
Assign tasks to cooks and kitchen staff according to station needs and skill levels.
Train new kitchen staff on techniques, recipes, and safety protocols; provide performance feedback and coaching.
Oversee food preparation, production, and presentation, ensuring recipes and presentation standards are followed consistently.
Conduct quality checks during cooking and promptly address inconsistencies or issues.
Develop creative, high-quality menus; review and adjust menus and collaborate with the Executive Chef on menu items and specials.
Assist with menu costing to maintain profitability and consistent execution across shifts.
Resolve food-related guest complaints promptly and professionally.
Monitor food inventory, place orders, and implement food rotation practices to prevent waste.
Analyze food cost reports and identify opportunities to reduce costs.
Oversee kitchen cleanliness and sanitation, maintain kitchen equipment, and report maintenance issues.
Manage kitchen workflow during peak service periods to optimize efficiency.
Communicate with the Executive Chef, kitchen staff, and other departments to foster a positive, collaborative team environment.
Address staff concerns or conflicts promptly.
Prepare accurate, timely reports as needed for operational effectiveness.
Represent the restaurant at outside functions as needed and promote it to the community.