Executive Sous Chef- Atlanta

Barcelona Wine Bar; Atlanta (GA); On-site; USD 70,000 - 90,000; Full time

Job summary

Barcelona Wine Bar seeks an Executive Sous Chef to lead a high-volume kitchen, plan and direct food preparation, and ensure impeccable service and quality. The role includes menu development, cost estimation, and staff supervision to maintain consistent, exceptional dining experiences.

The candidate should have extensive kitchen leadership, a strong eye for food quality, and the ability to manage inventory, sanitation, and guest satisfaction under fast-paced conditions.

Qualifications

• 8+ years of experience in high-volume kitchens.

Responsibilities

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff's activities
• Oversee portion control and quantities of preparation to minimize waste
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the final touch
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and guests
• Handle volume and stress with aplomb and finesse
• Hold the standard of high-quality food above all else
• Understand that simple, rustic, authentic food takes talent
• Commit to humble hospitality and high-quality guest experience

Skills

Passion for food and guest experience

Leadership and staff management

Menu planning and costing

Problem solving and delegation

Food safety and sanitation

Communication skills

Trends in cooking

Computer literacy

Tools

Office/Restaurant software

Job description

Description

The Executive Sous Chef must be able to cook different and delicious food items, while leading the kitchen staff team and managing the inventory of food and supplies for the week. The Executive Sous Chef will be responsible for creating the restaurant's menu and adjusting it depending on the seasonality or availability of food.

Responsibilities

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff's activities
• Oversee portion control and quantities of preparation to minimize waste
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the "final touch"
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and guests
• Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience
• Handle volume and stress with aplomb and finesse
• Hold the standard of high-quality food above all else
• Understand that simple, rustic, authentic food takes as much - if not more - talent as dainty colors pooled in the middle of a big with plate

Skills

• Share the passion for food, wine and the guest experience
• Maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours
• Excellent record of kitchen management
• Ability to spot and resolve problems efficiently
• Capable of delegating multiple tasks
• Communication and leadership skills
• Keep up with cooking trends and best practices
• Working knowledge of various computer software programs

Working Conditions

• Be able to withstand the pressure and strain of working in close quarters
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.

Education/Experience

• 8-years of experience
• High volume restaurant experience is a plus