Sous Chef/Gypsy Kitchen & Southern Gentleman ATL

Southern Proper Hospitality Group•Atlanta, GA

39d•Onsite

About The Position

The Sous Chef works under the supervision of the Executive Chef, and is responsible for the day-to-day operation of the kitchen and direction of food preparation in the kitchen.

Requirements

Possess and demonstrates excellent culinary skills
Ability and willingness to work all BOH positions when necessary
Basic Computer Knowledge
Advanced knowledge of food profession principles and practices
Experience with BOH systems, ordering, and inventory management.
Experience in similar position
Experience developing staff
Management experience preferred
Successful completion of Food Safety training required with 30 days of hire

Responsibilities

Lead kitchen team in chef’s absence, and provides guidance to junior staff members.
Responsible for maintaining proper staffing levels for kitchen staff to maintain budgeted labor cost.
Supervise and communicate with kitchen staff and management to achieve budgeted costs related to labor, food, beverage, etc.
Responsible for recruiting, interviewing, and submitting recommendations for new hires in Culinary operations.
Responsible for executing new hire training for kitchen staff.
Administers disciplinary action to kitchen staff when necessary and provides guidance on performance improvement.
Adhere to sanitation regulations and safety regulations
Aids in the development and maintenance of a thorough and accurate recipe file.
Assist with the preparation and planning of meal designs.
Ensure kitchen activities operate in a timely manner.
Resolve customer problems and concerns.
Maintain accurate inventories with ongoing inventory analysis and management.
Maintain accurate and timely costing of daily specials and menu items
Manage par levels for all chemicals, BOH supplies, and small ware.
Assist Executive Chef and General Manager with preventative maintenance and maintenance scheduling of all restaurant equipment.
Responsible for waste tracking and control.
Effective and thorough management of unit cleanliness.