Sous Chef

Ladybird Grove & Mess Hall•Atlanta, GA

4d•Onsite

About The Position

The Sous Chef plays a crucial role in overseeing daily kitchen operations, ensuring compliance with health and safety regulations, and leading the kitchen team. This position involves managing food preparation, production, and presentation, developing innovative menus in collaboration with the Executive Chef, and maintaining profitability through effective cost management. The Sous Chef is also responsible for inventory control, maintaining kitchen cleanliness, and fostering a positive and collaborative work environment. Additionally, this role requires effective communication with staff and other departments, resolving guest complaints, and representing the restaurant at external functions.

Requirements

Possess strong leadership, communication, organization, and relationship skills
Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm
Acute attention to detail in a fast-paced environment
Capable of producing a consistent product in a timely manner
Strong organizational, problem-solving, and analytical skills
Ability to manage priorities and workflow
Effective communication with people at all levels and from various backgrounds
Ability to stand/walk for 8-10 hours per day.
Must be able to lift and carry up to 30 lbs.
Will frequently stand, walk, reach, feel, bend, stoop, carry, finely manipulate, and key in data.
Must be able to work in both warm and cool environments, indoors and outdoors.
Must be able to tolerate higher levels of noise from music and customer traffic.
Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, and soy.
Report to work in a complete required uniform.
Maintain a well-manicured appearance and persona that reflects the restaurant's image.
Meet personal schedule requirements punctually.
Be courteous, friendly, and pleasant.

Nice To Haves

Bilingual in Spanish is a plus

Responsibilities

Ensure all kitchen and food operations comply with health regulations and licensing guidelines; enforce adherence to safety standards and procedures.
Hire, train, supervise, motivate, and develop kitchen staff; manage schedules and workflow.
Assign tasks to cooks and kitchen staff based on station needs and skill levels.
Train new kitchen staff on proper techniques, recipes, and safety protocols, and provide performance feedback and coaching.
Oversee all aspects of food preparation, production, and presentation; ensure consistent adherence to recipes and presentation standards.
Conduct regular quality checks throughout the cooking process and address any inconsistencies or issues immediately.
Develop and implement creative, innovative, and high-quality menus; review and adjust menus as needed, collaborating with the Executive Chef to develop new menu items and specials.
Assist with costing menu items to maintain profitability and ensure consistent execution across all shifts.
Resolve all guest complaints related to food promptly and professionally.
Monitor food inventory levels and place orders to maintain appropriate stock; implement proper food rotation practices to prevent waste.
Analyze food cost reports and identify cost-reduction opportunities.
Oversee kitchen cleanliness and sanitation, ensuring compliance with health codes; maintain kitchen equipment and report maintenance issues.
Manage kitchen workflow during peak service periods to optimize efficiency.
Communicate effectively with the Executive Chef, kitchen staff, and other departments, fostering a positive, collaborative team environment.
Address any staff concerns or conflicts promptly.
Prepare accurate, timely reports as needed to maintain operational effectiveness.
Represent the restaurant at outside functions as needed, promoting the establishment to the community.