Sous Chef, Longleaf Restaurant

Atlanta Botanical Garden Inc•Atlanta, GA

About The Position

The Atlanta Botanical Garden is a world-class cultural destination dedicated to connecting people with plants and nature. The Longleaf Restaurant extends this mission through an exceptional culinary experience rooted in sustainability, freshness, and Southern hospitality. The Sous Chef plays a key leadership role in the daily operations of Longleaf kitchen. Working closely with the Executive Chef, this position ensures excellence in food preparation, presentation, and service. The Sous Chef helps maintain the highest standards of culinary quality, cleanliness, and food safety, while fostering a positive, educational, and collaborative environment for the kitchen team.

Requirements

Minimum 3 years of progressive culinary experience, including leadership responsibilities
Deep knowledge of culinary techniques, ingredients, and kitchen equipment
Excellent knife skills and understanding of diverse cooking methods
Strong record of kitchen management, staff supervision, and training
Exceptional organizational skills, communication, and problem-solving abilities
Working knowledge of restaurant software systems (MS Office, POS, or similar)
Ability to stand and walk for extended periods
Must be able to bend, lift, and carry up to 40 lbs.
Availability for weekends, evenings, and holidays as needed to support Garden operations

Nice To Haves

ServSafe certification preferred

Responsibilities

Supervise and actively participate in the preparation and execution of menu items
Lead pre-shift meetings with the culinary and front-of-house teams to ensure service alignment
Expedite during service and provide on-the-line support as needed
Ensure the kitchen consistently meets or exceeds health inspection standards, maintaining an “A” rating
Uphold all Garden standards, state, and local sanitation regulations
Conduct daily kitchen walk-throughs to verify product freshness, proper storage, and mise in place readiness
Manage hourly kitchen staff, including scheduling, attendance, training, and performance coaching
Attend weekly leadership and BEO (Banquet Event Order) meetings as needed
Document incidents and ensure adherence to HR policies and procedures
Assist the Executive Chef in menu development, cost control, and operational excellence
Promote teamwork, culinary education, and consistent service quality across all food outlets