Executive Sous Chef: Lead Kitchen & Menu Innovation

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

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.