High-Volume Kitchen Sous Chef | Leadership & Menu

Delaware North at Truist Park; Atlanta (GA); On-site; USD 6,900 - 76,800; Full time

Benefits offered by this job

Medical, dental, and vision insurance

401(k) with company match

Annual bonus program

Paid vacation

Parental leave

Tuition reimbursement

Employee discounts

Job summary

Delaware North Sportservice at Truist Park in Atlanta, GA is seeking a talented Sous Chef to lead our culinary team in a fast-paced, high-volume environment. You will partner with the Executive Chef to oversee kitchen operations, ensure food quality, and develop a cohesive team of culinary professionals.

Requirements include a minimum of 3 years in culinary leadership, experience in high-end settings, strong costing and inventory skills, and certification in ServSafe or related food safety

Qualifications

• Minimum 3 years of culinary leadership in a large production kitchen or high-volume operation.
• Experience in fine dining or high-end restaurants is desirable.
• Ability to lead, coach and motivate a diverse team.
• Knowledge of menu costing, inventory, and cost control practices.
• Proficient with Word and Excel.

Responsibilities

• Supervise and lead the culinary team to ensure efficiency and high-quality food.
• Assist in hiring, training, and mentoring team members.
• Support food and labor cost management, scheduling, inventory, and purchasing processes.
• Collaborate on menu design, costing and bulk recipe development.
• Maintain a safe, sanitary kitchen in compliance with health regulations.

Skills

Leadership

Team management

Cost control

Food safety

Kitchen operations

Communication

Education

ServSafe certification

Food Safety Handler

TIPs certification

Tools

Excel

Word

Job description

Delaware North Sportservice at Truist Park in Atlanta, GA is seeking a talented Sous Chef to lead our culinary team in a fast-paced, high-volume environment. You will partner with the Executive Chef to oversee kitchen operations, ensure food quality, and develop a cohesive team of culinary professionals.

Requirements include a minimum of 3 years in culinary leadership, experience in high-end settings, strong costing and inventory skills, and certification in ServSafe or related food safety