Jr Sous Chef

Fifth Group Restaurants; Atlanta (GA); On-site; USD 35,000 - 45,000; Part time

Job summary

A leading restaurant in Atlanta is seeking a Jr Sous Chef to oversee kitchen operations and staff. The role demands strong leadership, excellent communication, and a commitment to quality. Responsibilities include supervising staff, maintaining food safety standards, and training new employees. Ideal candidates should be reliable and creative, with a passion for culinary excellence.

Qualifications

• Reliable, creative, and consistent work ethic required.
• Strong leadership skills and excellent communication essential.

Responsibilities

• Supervise kitchen staff and oversee shift operations.
• Maintain food quality standards and monitor workplace safety.
• Execute BOH training programs and provide feedback to staff.

Skills

Supervisory skills

Confident communication

Cooking techniques

Conflict resolution

Job description

Join to apply for the Jr Sous Chef role at Fifth Group Restaurants

1 week ago Be among the first 25 applicants

Join to apply for the Jr Sous Chef role at Fifth Group Restaurants

Junior Sous Chef - La Tavola

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

Financial

• Maximize utilization of all products and control waste through consistent use of waste tracking tools, efficient storage, usage, yield, and rotation methods.
• Seek to improve productivity and reduce labor expenses.
• Assist with inventory management, including physical counts as directed.

Management

• Implement and follow established SOPs (line checks, closing checklists, waste sheets, cleaning).
• Supervise prep cooks, line cooks, and dish staff.
• Oversee shift set-up and breakdown, including shift closing.
• Supervise dishwashers and cleaning projects.
• Serve as Lead Trainer for all BOH hourly staff.
• Maintain honest, open communication with staff, managers, and owners.
• Exemplify self-accountability and punctuality.

FOH and BOH Operations

• Uphold standards of food quality, handling, technique, and sanitation.
• Monitor workplace safety and security.
• Set-up, work, and break-down all line positions proficiently.
• Complete prep and quality checks.
• Assist with fabrication of proteins and special menu production.
• Ensure cleanliness and organization, communicate issues.
• Assist with staff meals as directed.

Human Resources

• Execute BOH training programs.
• Supervise opening, closing, and cleaning duties.
• Lead by example according to FGR policies and values.
• Provide feedback and direction to staff.

Note: Duties are not exhaustive and may be revised.

Knowledge, Skills, and Abilities

• Expediting, receiving, and teaching cooking techniques.
• Making soups, stocks, sauces.
• Supervisory skills, confident communication.
• Work all stations proficiently.
• Knowledge of recipes, seasoning, tasting, knife skills, conflict resolution.

Physical Requirements

• Constant standing and walking.
• Occasional stooping, kneeling, crawling.
• Ability to lift up to 15 lbs regularly, up to 50 lbs occasionally.
• Workdays, nights, weekends, holidays.
• Manual dexterity and use of equipment.

Reports to: the Restaurant Executive Chef (EC)

Seniority level

• Mid-Senior level

Employment type

• Part-time

Job function

• Management and Manufacturing

Industries

• Restaurants