Lead Kitchen Manager - High-Volume Operations

Cosm; Atlanta (GA); On-site; USD 58,000 - 72,000; Full time

Job summary

Cosm is seeking a Sous Chef to oversee daily kitchen operations, ensuring quality, cost control, and back-of-house labor efficiency. You will lead a team, manage inventory and vendor relations, and maintain safety and cleanliness standards.

You will open and close shifts, schedule staff within budget, and drive continuous improvement in food preparation and service. This role requires strong leadership and communication skills in a dynamic environment.

Qualifications

• Culinary school graduate or related training required.
• Must possess applicable state/local licenses and certifications.
• 3+ years of high-volume kitchen experience.
• 2+ years in kitchen management.
• Must be able to lift, stand, and bend for extended periods of time.
• Must be able to bend and lift up to 50 lbs.
• Exposure to hot kitchen elements or cleaning materials.
• Strong leadership skills to manage and motivate the team.
• Must have excellent written and verbal communication skills and the ability to multitask.

Responsibilities

• Ensures recipes are consistent in quality, appearance and production timeframes.
• Completes opening and closing procedures for kitchen staff.
• Schedules team within budgeted labor costs and approves vacations.
• Tracks and manages inventory and orders items for kitchen.
• Manages labor daily in the labor management system.
• Oversees hiring, training and development of team members.
• Monitors equipment maintenance and condition.
• Addresses team member and guest concerns and escalates as needed.
• Conducts annual performance reviews for kitchen staff.
• Ensures Health and Safety guidelines and OSHA policies are followed.

Skills

Leadership

Communication

Multitasking

Labor management

Inventory management

Education

Culinary school

Licenses & certifications

Job description

Cosm is seeking a Sous Chef to oversee daily kitchen operations, ensuring quality, cost control, and back-of-house labor efficiency. You will lead a team, manage inventory and vendor relations, and maintain safety and cleanliness standards.

You will open and close shifts, schedule staff within budget, and drive continuous improvement in food preparation and service. This role requires strong leadership and communication skills in a dynamic environment.