Sous Chef

Cypress Street Pint & Plate•Atlanta, GA

9d•Onsite

About The Position

Cypress Street Pint & Plate is seeking an experienced, dependable, hands-on Sous Chef to join its culinary leadership team in Midtown Atlanta. The restaurant is part of MooCoo Group and is known for approachable food, craft beer, genuine hospitality, and a welcoming atmosphere. Working alongside the Chef, the Sous Chef helps oversee daily kitchen operations, leads daytime prep and production, develops kitchen team members, and maintains standards for food quality, cleanliness, and organization. The role calls for strong culinary skills and a practical understanding of labor, food costs, inventory, and restaurant operations. The schedule is flexible based on restaurant needs and includes daytime prep and production, service shifts, possible weekends and holidays, opening and closing duties, and additional coverage during peak periods.

Requirements

At least two years of kitchen management experience in a full-service, high-volume restaurant.
Previous experience as a Sous Chef, Kitchen Manager, or Kitchen Supervisor in a full-service restaurant.
Strong culinary fundamentals and experience working multiple kitchen stations.
Strong understanding of kitchen operations, prep systems, and production planning.
General understanding of restaurant business operations and financials, including food cost, labor, inventory, and waste control.
Ability to lead, prioritize, and remain organized in a fast-paced environment.
Ability to coach, lead, and develop kitchen team members.
Strong prep planning, production, and organizational skills.
Commitment to consistent food quality, recipe execution, portion control, and presentation.
Strong communication, time-management, and problem-solving skills, including calm and clear communication during high-volume service.
Dependable attendance, accountability, and a professional work ethic.
Commitment to food safety, kitchen cleanliness, and sanitation.
Flexible availability based on restaurant needs, potentially including daytime prep and production, evening shifts, weekends, holidays, opening and closing responsibilities, and peak-period coverage.
Ability to perform essential kitchen duties, including standing for extended periods and safely lifting up to 50 pounds, with or without reasonable accommodation.

Nice To Haves

SERV Safe certification, or willingness to obtain it.
Desire to grow within MooCoo Group.

Responsibilities

Lead by example while working alongside the kitchen team.
Assist the Chef with daily Back of House operations.
Supervise daytime prep and production and ensure the kitchen is ready for service.
Set daily prep priorities and communicate production needs.
Ensure menu items meet standards for quality, consistency, portion size, and presentation.
Monitor product quality during receiving, storage, preparation, and service.
Coach, train, and develop prep cooks and line cooks, providing clear direction and timely feedback.
Help maintain a positive and accountable kitchen culture.
Assist the Chef with scheduling, staffing needs, and daily labor management.
Assist with inventory, ordering, receiving, and product rotation.
Support food cost goals through accurate preparation, portion control, and waste reduction.
Maintain proper labeling, dating, storage, and food handling procedures.
Keep kitchen stations, equipment, storage areas, and workspaces clean, organized, and service-ready.
Enforce food safety, sanitation, and health department standards.
Support service execution, including working stations and expediting as needed.
Complete assigned opening, closing, and daily kitchen checks.
Promptly communicate staffing, equipment, product, and operational concerns.
Collaborate with the Chef, General Manager, and Front of House team to support smooth service and a consistent guest experience.