Sous Chef

Galerie Management; Alpharetta (GA); On-site; USD 50,000 - 55,000; Full time

Job summary

Galerie Management in Alpharetta, GA is seeking a hands-on Sous Chef to lead daily kitchen operations, supervise staff, and ensure top-quality dishes in a vibrant community setting. You will assist with menu development, manage food purchasing, maintain sanitation, and train new cooks, reporting to the Dietary Manager and aligning with the executive chef.

This full-time role requires at least a high school diploma, 3+ years in a related kitchen position, and strong leadership, budgeting, and

Qualifications

• High School Diploma or GED required.
• 2+ years post-high school culinary education preferred.
• 3+ years employment in a related kitchen position.

Responsibilities

• Take inventory and place orders with vendors to ensure timely product availability.
• Assist in receiving and storing truck orders.
• Prepare and maintain weekly spend-down log and report to leaders.
• Collaborate with dietitians on daily/weekly/menu changes to meet compliance.
• Develop and present draft menu concepts for dining venues, specials, and banquets.
• Maintain cleanliness and organization of the food prep area.
• Supervise Line and Prep Cooks to meet Executive Chef standards.
• Train new kitchen staff on company standards and regulations.
• Monitor sanitation across the kitchen and staff.
• Ensure all food prepared is within freshness and quality standards.
• Substitute for or assist other cooks during rush periods or call-outs.
• Support shift supervision of associates.

Skills

Strategic thinking

Budget management

Leadership

Communication skills

Conflict resolution

Time management

Industry knowledge

Education

High School Diploma / GED

Culinary education preferred

Post-high school culinary coursework

Job description

Job Details

Job Location: Alpharetta, GA 30009

Position Type: Full Time

Salary Range: $50,000.00 - $55,000.00 Salary/year

Job Title: Sous Chef

Reports to: Dietary Manager

Summary: The sous chef is the second in command in a kitchen, responsible for overseeing day-to-day culinary operations, supervising kitchen associates, ensuring food quality standards are met, assisting with menu development, managing food purchasing, and maintaining kitchen sanitation, all while reporting directly to the executive chef.

Responsibilities and duties:

• Be an expert on taking inventory and placing orders with our vendors to ensure products are available on time.
• Aid in receiving and putting away truck orders.
• Complete weekly spend down log and send to proper leaders.
• Work with dietitians to complete daily, weekly, monthly menu changes to meet compliance requirements and timeline for menus to be completed.
• Provide draft menu concepts for all dining venues, specials, and banquets monthly.
• Clean and organize the food preparation area.
• Ensuring the Line and Prep Cooks prepare the dishes according to the Executive Chef’s specifications and standards.
• Training new kitchen employees on the companies’ standards and regulations.
• Monitoring the kitchen area and the staff to ensure sanitation standards are maintained.
• Ensuring all food products to be prepared are not expired.
• Substitute for or assist other cooks during call outs, emergencies, or rush periods.
• Assist in supervision of associates during shifts.

This job description represents an overview of the responsibilities for the above referenced position. It is not intended to represent a comprehensive list of responsibilities. An associate should perform all duties as assigned by his/her supervisor.

Qualifications

• Education and Experience:
• High School Diploma or GED required
• Two (2) years or more of post high school education, culinary education is preferred
• Three (3) years or more of employment in a related position

Knowledge and Skills

• Keen strategic thinking and planning
• Understanding of budget management and financial monitoring
• Excellent leadership skills, including goal setting, motivating, training and mentorship
• Exceptional interpersonal and communication skills, including writing, speaking and active listening
• Effective conflict resolution and problem-solving skills
• Good organization and time management
• Comfortable in a fast-paced or high-pressure environment
• In-depth knowledge of their industry

Working Conditions

• Specific physical requirements are outlined in accordance with the American Disabilities Act of 1990 (ADA)
• Requires interaction with co-workers, residents, or vendors
• Occasional weekend, evening, or night work if needed to ensure shift coverage
• 100% time spent on site in community setting
• Possible exposure to communicable disease and infections
• Exposure to latex
• Possible exposure to blood-borne pathogens
• Possible exposure to various drugs, chemical, infectious, or biological hazards
• Subject to injury from falls, burns, odors, or cuts from equipment

Physical Demands

• Standing
• Walking
• Sitting
• Use hands and fingers to handle or feel
• Reach with hands and arms
• Climb or balance
• Stoop, kneel, crouch, or crawl
• Talk or hear
• Taste or smell
• Vision
• Ability to lift up to 100 pounds