The Sous Chef supports the Executive Chef in leading, training, and scheduling a high-performing kitchen team. This role prepares and presents meals that meet Atrium’s standards for quality, consistency, and taste, monitors kitchen performance and production flow, and steps in as needed to maintain results and guest satisfaction. The Sous Chef also assists with menu creation while balancing innovation, productivity, and cost goals; ensures storage and preparation areas meet health-code and cleanliness standards; and participates in projects to improve kitchen operations and culinary excellence. The position calls for hands-on culinary experience, leadership ability, and knowledge of food preparation, recipes, and costing. ServSafe certification is required. Supervisory experience and culinary certification are preferred. The role involves meeting the physical demands of a dynamic kitchen environment.
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Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed