Creative Sous Chef & Kitchen Leader: Menu Innovator

Electric Hospitality Co.; Atlanta (GA); Sur place; USD 52 000 - 70 000; Plein temps

Avantages offerts par ce poste

Competitive pay

Employee discounts

Bonus programs

Medical benefits

401(k) plan

Supportive work environment

Résumé du poste

Electric Hospitality is seeking an Experienced Sous Chef in Atlanta to lead kitchen operations, hire and train staff, and develop menus. The role emphasizes quality control, safety compliance, and cost management in a fast-paced environment.

You will oversee inventory, coordinate with the Executive Chef, and maintain a positive team atmosphere while delivering consistently high-quality dishes to guests.

Qualifications

• 3+ years progressive experience in a professional kitchen, with 1–2 years in a supervisory role.
• Strong knowledge of menu planning, food production, and quality control.
• Understanding of industry trends, culinary techniques, and food safety regulations.
• Experience managing inventory, cost control, and budgeting is preferred.
• Familiarity with restaurant operating systems and POS systems.
• Certification in food safety and responsible alcohol service is a plus.

Responsabilités

• Oversee kitchen operations to ensure high-quality food and guest satisfaction.
• Hire, train, supervise, motivate, and develop kitchen staff; manage schedules and workflow.
• Assign tasks to cooks based on station needs and skill levels.
• Train new staff on techniques, recipes, and safety protocols; provide feedback.
• Ensure consistency in recipes, presentation, and portion control across shifts.
• Conduct regular quality checks and address any inconsistencies in meals.
• Develop and implement creative menus; collaborate with Chef on new items and specials.
• Assist in costing menu items to maintain profitability and standardization.

Connaissances

Leadership

Communication

Organization

Bi-lingual Spanish

Problem-solving

Attention to detail

Description du poste

Electric Hospitality is seeking an Experienced Sous Chef in Atlanta to lead kitchen operations, hire and train staff, and develop menus. The role emphasizes quality control, safety compliance, and cost management in a fast-paced environment.

You will oversee inventory, coordinate with the Executive Chef, and maintain a positive team atmosphere while delivering consistently high-quality dishes to guests.