Jr Sous Chef

Fifth Group Restaurants; Atlanta (GA); On-site; USD 40,000 - 55,000; Full time

Job summary

A leading restaurant group in Atlanta is seeking a Jr Sous Chef who will supervise kitchen staff and ensure high standards of food quality and safety. This full-time role requires strong leadership, effective communication, and a commitment to culinary excellence. Join a team dedicated to making a mark on the dining scene while enjoying a positive work environment.

Qualifications

• Supervisory role with responsibility for kitchen staff.
• Commitment to quality, consistency, and strong leadership.

Responsibilities

• Supervise prep cooks, line cooks, and dish staff.
• Ensure adherence to recipes and cleanliness standards.
• Assist with inventory management and training programs.

Skills

Leadership

Communication

Culinary Technique

Conflict Resolution

Job description

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Jr Sous Chef - South City Kitchen Vinings

Who you are: The Jr. Sous Chef is a supervisory role with specific areas of responsibility and accountability, coordinating and supervising work of non-exempt kitchen staff. This position requires a commitment to quality and consistency, strong leadership skills, and effective communication and teamwork. The individual must be reliable, creative, and consistent in daily work ethic and production.

Who we are:

Are you ready to join Fifth Group Restaurants, where our purpose is to ignite passion and bring joy? Since 1993, we’ve dedicated ourselves to making a mark on Atlanta’s dining scene and elevating the city’s culinary reputation. We value positivity, respect, diversity, and work-life balance. Join us as a Fifth Grouper and make a lasting impact!

Reports to the Executive Chef

Accountabilities

Financial

• Maximize product utilization and control waste using tracking tools, proper storage, and rotation.
• Seek to improve productivity and reduce labor costs.
• Assist with inventory management, including physical counts.

Management

• Follow established SOPs (line checks, checklists, waste sheets, cleaning).
• Supervise prep cooks, line cooks, and dish staff.
• Oversee shift setup and breakdown, including shift closing.
• Supervise dishwashers and cleaning projects.
• Serve as Lead Trainer for BOH staff.
• Maintain honest, open communication with staff and management.
• Set an example of punctuality and accountability.

FOH and BOH Operations

• Uphold standards of food quality, handling, and sanitation.
• Manage workplace safety and security.
• Set up, work, and break down all line positions proficiently.
• Complete prep and quality checks.
• Assist with fabrication and inventory rotation.
• Ensure adherence to recipes and cleanliness standards.
• Assist with special menu production.
• Responsible for staff meals.

Human Resources

• Execute and follow up on BOH training programs.
• Supervise opening, closing, and cleaning duties.
• Lead by example, embodying FGR policies and values.
• Provide feedback and accountability.

Note: Duties may be revised as needed.

Knowledge, Skills, and Abilities

• Expediting and receiving
• Teaching and demonstrating cooking techniques
• Making stocks, sauces, supervising, and communication skills
• Working all stations and maintaining recipes
• Staff and guest interaction, culinary technique, seasoning, knife skills, conflict resolution

Physical Requirements

• Constant standing and walking
• Occasional bending, kneeling, climbing
• Lifting up to 15 lbs regularly, up to 50 lbs occasionally
• Use of POS systems, manual dexterity

Full-Time/Part-Time

Full-Time

EOE Statement

We are an equal opportunity employer. All qualified applicants will receive consideration without regard to race, color, religion, gender, national origin, disability, veteran status, or other protected characteristics.

Additional Info:

• Seniority level: Mid-Senior level
• Employment type: Part-time
• Job function: Management and Manufacturing
• Industry: Restaurants