Sous Chef

FOX BROTHERS BBQ•Atlanta, GA

29d•$50,000 - $60,000•Onsite

About The Position

We are excited to have a Sous Chef join our team at our Dekalb location. The Sous Chef is expected to manage and lead all aspects of assigned production operations.

Requirements

Minimum 4 years experience as a linecook at a full service restaurant or catering company.
Thorough knowledge of quality restaurant service.
Ability to lead by example and demonstrate the Fox Bros BBQ expectations of presentation, body language and verbiage.
Legal ability to work in the US.
High School Graduate, College preferred.
Proficiency in reading, writing and speaking English.
Proficiency in complex mathematical computations and reasoning.
Proficiency in problem solving.
Proficiency in Microsoft Word and Excel.
Ability to work a flexible workweek including nights, weekends, and holidays.

Nice To Haves

Culinary experience: 2 years (Preferred)

Responsibilities

Lead the team in the application of Fox Bros BBQ style, practices, culture, terminology, organizational structure, and general philosophy.
Consistently follow and enforce all Employee Handbook policies and practices and applicable laws.
Maintain integrity, openness and accessibility to employees and guests.
Control flow of kitchen with regards to maximizing revenue and maintaining culinary standards.
When problems arise address quickly, appropriately, and proactively when possible.
Participate in the hiring, training, supervision and discipline of all kitchen staff.
Ensure that before beginning work all trainees have been on-boarded into the payroll system and are clocked in on the restaurant’s time keeping system.
Participate in wage adjustments, transfers, promotions and dismissals.
Assume and master areas of responsibility to provide for ongoing education and development.
Foster an educational environment that ensures all staff are developed for future advancement.
Ensure service and performance of the team are actively audited by management and supervisors during shift and addressed as necessary, both informally and formally if needed.
Participate in menu changes to ensure that staff receive thorough training and education, new items are costed prior to roll out, and all routing and verbiage information is finalized.
Utilize the daily communication log.
Oversee daily pre-shift meetings to keep staff abreast of necessary information and foster a positive and developmental work environment.
Collaborate on management team meetings through established agenda, effective use of time and clear objectives.
Ensure the tasks and duties necessary to open, prepare, and close the restaurant responsibly are trained and consistently executed by staff.
Ensure the kitchen staff constantly work to maintain a clean and organized work environment.
Identify unsafe working conditions, operational needs, and equipment or other aspects of the restaurant in need of repair and address or report them to the appropriate persons.
Train staff on all aspects of Health Code compliance and ensure daily monitoring and correction.
Ensure all staff are trained on how to properly report and handle guest and employee accidents.
Aggressively monitor labor, scheduling, and overtime to ensure maximum productivity and profit.
Ensure accurate ordering, receiving, invoice processing and period-end inventory of product and supplies necessary to smooth operations.
Oversee a daily housekeeping schedule to include storage and operational areas.
Observe daily conditions of all physical facility and equipment in all restaurant areas; make recommendations for corrections and improvements as needed.