Sous Chef

Fifth Group Restaurants•Atlanta, GA

13d

About The Position

Sous Chef Sous Chef - La Tavola Who you are: You are a master of organization and efficiency, running shifts with seamless precision. Your unwavering commitment to culinary excellence and passion for creating unforgettable dining experiences set you apart. With your strong management skills and focus on profitability, you ensure the restaurant's stability and success while upholding the highest standards of food quality and guest satisfaction. Who we are: Are you ready to join the ranks of the Fifth Group Restaurants, where our purpose is to ignite passion and bring joy to people's lives? Since our establishment in 1993, we have been dedicated to making a mark on Atlanta's dining scene and elevating the city's culinary reputation. We cherish a work environment built on positivity, respect, diversity, and the pursuit of profitability. We value the importance of maintaining a balanced and healthy lifestyle while setting and achieving meaningful goals. If you're ready to be a part of the Fifth Group family and make a lasting impact in the world of dining, we invite you to join us as a Fifth Grouper!

Requirements

2+ years of experience in high volume, upscale casual kitchens
Professional and personable
Excellent communication skills
Self-starter that sets and accomplishes goals
Organizational, time management and project management skills
Accountable, efficient, respectful
Creative, innovative, effective
Positive attitude
Passion for serving others
Administrative tasks

Responsibilities

Directly supervise BOH hourly staff, fostering a culture of learning and creativity.
Ensure job fulfillment, appearance, and professionalism of the team.
Conduct new hire and ongoing training consistently and effectively.
Maintain optimal staffing levels and participate in the hiring process.
Understand P&L statements and contribute to profitability.
Supervise budgets for labor, food, beverage, and controllables.
Target and address problem areas, developing actionable plans for improvement.
Manage waste tracking, product storage, and efficient rotation methods.
Optimize scheduling and personnel management for budgeted production.
Demonstrate excellent culinary skills and instruct hourly staff.
Collaborate on recipe development and menu planning with Executive Chef.
Execute smooth shifts, ensuring adherence to standards and procedures.
Accountable for opening, closing, and daily/weekly duties of the BOH staff.
Master expediting skills for consistent ticket times and perfect plate presentations.
Uphold strict food quality, handling, and sanitation standards.
Proactively ensure workplace safety and back door security.
Communicate professionally and proactively with the front of the house.
Lead by example and serve as a role model for managers and staff.
Set a standard of self-accountability, timeliness, and punctuality.
Comprehend and execute restaurant objectives and strategies.
Utilize effective time management tools to prioritize tasks and meet goals.
Timely and accurately handle daily, weekly, monthly, and quarterly priorities.
Follow up on weekly cleaning projects and establish SOPs for efficient operations.
Manage an assigned department and provide guidance to at least two individuals.