Seasonal Sous Chef — Farm-to-Table Fine Dining

ADP, Inc.; Mauk (GA); Presencial; USD 42.000 - 62.000; Jornada completa

Descripción de la vacante

The Fall Line is seeking a Sous Chef for a seasonal full-time position in Georgia. The role supports the Executive Chef and Chef de Cuisine across multiple dining venues, delivering refined, ingredient-driven cuisine within a private club setting.

You will lead and mentor line cooks, contribute to menu development, and uphold rigorous standards for food quality, sanitation, and safety. This opportunity emphasizes craftsmanship, teamwork, and ongoing professional growth.

Formación

• Two to four years of progressive culinary experience in fine dining, private clubs, resorts, or luxury hospitality environments.
• Prior leadership or supervisory experience in a professional kitchen.
• Strong foundational cooking skills with knowledge of classic and modern culinary techniques.
• Working knowledge of food safety, sanitation, and kitchen best practices.
• Ability to work a flexible schedule, including weekends and holidays.
• Demonstrated passion for hospitality, learning, and culinary excellence.

Responsabilidades

• Support the Executive Chef in daily kitchen operations, execution, and leadership across assigned outlets.
• Supervise, train, and mentor line cooks and culinary team members to ensure consistency and excellence.
• Assist with menu development, daily specials, and seasonal menu transitions with an emphasis on farm-forward and locally sourced ingredients.
• Ensure adherence to food quality, presentation, sanitation, and safety standards.
• Participate in ordering, inventory control, and cost management.
• Maintain a clean, organized, and professional kitchen environment.
• Lead by example in professionalism, teamwork, and attention to detail.

Descripción del empleo

The Fall Line is seeking a Sous Chef for a seasonal full-time position in Georgia. The role supports the Executive Chef and Chef de Cuisine across multiple dining venues, delivering refined, ingredient-driven cuisine within a private club setting.

You will lead and mentor line cooks, contribute to menu development, and uphold rigorous standards for food quality, sanitation, and safety. This opportunity emphasizes craftsmanship, teamwork, and ongoing professional growth.