Kitchen Manager & Sous Chef — Lead, Create & Deliver

Concessions International; Atlanta (GA); On-site; USD 65,000 - 85,000; Full time

Job summary

Concessions International is seeking a skilled culinary operations leader to oversee high-volume kitchen activities at our Atlanta location. You will supervise cooks, ensure recipe accuracy, and drive quality, consistency and presentation across all menu items.

This role emphasizes food safety, inventory control, labor scheduling, and collaboration with front-of-house teams to deliver exceptional guest experiences.

Qualifications

• High school diploma or GED required; Culinary degree preferred.
• Minimum 2–5 years of progressive culinary experience in a high-volume setting.
• Prior supervisory or leadership experience preferred.
• Strong knowledge of culinary techniques, food preparation, and kitchen operations.
• Thorough understanding of food safety and sanitation standards.
• Proficiency with kitchen equipment and inventory management systems.
• Excellent organizational, communication, and leadership skills.

Responsibilities

• Assist in planning, preparing and executing menu items according to established recipes and standards.
• Oversee food preparation to ensure consistency, quality, presentation, and portion control.
• Monitor food production and service to ensure timely delivery during peak operating hours.
• Ensure all food products meet company and health department standards.
• Participate in menu development and seasonal specials as directed.

Skills

Leadership

Communication

Organizational skills

Food safety

Inventory management

Culinary techniques

Supervision experience

Education

High school diploma or GED

Culinary degree

Tools

ServSafe Certification

Job description

Concessions International is seeking a skilled culinary operations leader to oversee high-volume kitchen activities at our Atlanta location. You will supervise cooks, ensure recipe accuracy, and drive quality, consistency and presentation across all menu items.

This role emphasizes food safety, inventory control, labor scheduling, and collaboration with front-of-house teams to deliver exceptional guest experiences.