Jr Sous Chef

Fifth Group Restaurants; Atlanta (GA); On-site; USD 35,000 - 55,000; Full time

Job summary

Fifth Group Restaurants is seeking a Jr Sous Chef to elevate the culinary experience in Atlanta's fine dining scene. The role focuses on supervising kitchen staff, maintaining food quality, and ensuring operational efficiency. Ideal candidates will have strong leadership and culinary skills, with a commitment to creating exceptional dining experiences.

Qualifications

• Supervisory skills in a kitchen environment.
• Commitment to quality and consistency.
• Fine-dining experience required.

Responsibilities

• Coordinate and supervise kitchen staff.
• Manage food quality, handling, and sanitation standards.
• Assist with inventory management and waste control.

Skills

Leadership

Communication

Culinary Skills

Conflict Resolution

Job description

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Junior Sous Chef

Fifth Group Restaurants is looking for a Jr. Sous Chef with fine-dining experience.

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. The individual must be reliable, creative, and consistent in daily work ethic and production.

Who we are: Since 1993, Fifth Group Restaurants has been dedicated to elevating Atlanta's culinary scene, fostering a positive, respectful, diverse work environment that values work-life balance. Join us to make a lasting impact in the world of dining.

Reports to: Executive Chef

Accountabilities

Financial

• Maximize utilization of all products and control waste using waste tracking tools, proper storage, usage, yield, 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.
• Exemplify 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 special menu production.
• Ensure staff meals are prepared as directed.

Human Resources

• Execute and follow up on BOH training programs.
• Assist in supervising opening, closing, and cleaning duties.
• Lead by example, adhering to policies and values.
• Provide feedback to staff to promote productivity.

Note: Duties may be revised or amended as needed.

Knowledge, Skills, and Abilities

• Expediting, receiving, teaching, and demonstrating cooking techniques.
• Making stocks, sauces, supervising staff, and communicating confidently.
• Work proficiency at all stations, knowledge of recipes, and excellent customer interactions.
• Strong culinary skills, seasoning, tasting, knife skills, and conflict resolution.

Physical Requirements

• Constant standing and walking; occasional stooping, kneeling, crawling.
• Ability to lift up to 15 lbs regularly and 50 lbs occasionally.
• Frequent use of POS/computer systems; manual dexterity required.

Full-time position

EOE Statement: We are an equal opportunity employer, considering all qualified applicants without discrimination.