Sous Chef

Nooshé Jān Group; Alpharetta (GA); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

Health benefits (50% employer paid)

Short-term disability

Life insurance $20k

Additional life insurance up to $500k

Dental

Vision

Long-term disability

Job summary

Delbar is seeking a Sous Chef in Alpharetta, GA to lead daily kitchen operations and ensure high guest satisfaction. You will work closely with the Chef de Cuisine and Culinary Director to execute authentic Middle Eastern dishes, manage staff, and uphold food safety and cleanliness standards.

The role requires strong leadership, scheduling, and cost-control awareness, with a focus on maintaining brand reputation and delivering exceptional dining experiences.

Qualifications

• Proven leadership in kitchen operations.
• Experience in high-volume restaurant environments.
• Strong knowledge of food safety standards.

Responsibilities

• Take responsibility for daily kitchen operations including scheduling, task delegation, and leadership during service.
• Collaborate with Chef de Cuisine and Culinary Director to ensure seamless operations and guest satisfaction.
• Assist in hiring, onboarding, training, coaching, and evaluating kitchen staff.
• Enforce strict adherence to food safety standards and health department regulations.
• Collaborate to develop and execute innovative Middle Eastern dishes and maintain high quality.

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Sous Chef

Salary Range: $65,000.00 To $75,000.00 Annually

Employee Health plan 50% paid by employer

Short term disability paid by employer

$20k life Insurance

Purchase up to $500k in life insurance

Dental, Vision, Long Term Disability

Operational Leadership & Collaboration

Take responsibility for daily kitchen operations including scheduling, task delegation, and maintaining a strong, active leadership presence during service.

Collaborate closely with the Chef de Cuisine, Culinary Director, front-of-house managers, and culinary team to ensure seamless operations and consistently high guest satisfaction.

Team Development & Culture

Assist in hiring, onboarding, training, coaching, and evaluating kitchen staff.

Foster a respectful, professional, and supportive team culture aligned with Delbar’s values.

Act as a mentor and leader to kitchen staff, motivating and developing team members through consistent feedback and accountability.

Food Safety & Cleanliness

Enforce strict adherence to food safety standards and health department regulations.

Maintain at least a 95 rating (with the goal of 100) on all health inspections.

Guarantee cleanliness and sanitation across all kitchen and storage areas.

Menu Execution & Culinary Excellence

Collaborate with the Chef de Cuisine and Culinary Director to develop and execute innovative, authentic Middle Eastern dishes.

Maintain the highest standards for food quality, presentation, taste, and consistency.

Monitor and control kitchen costs, waste, and inventory in alignment with budget goals.

Manage relationships with designated vendors to ensure quality and timely supply of ingredients and kitchen essentials.

Facility Maintenance & Equipment

Oversee maintenance and proper use of kitchen equipment, ensuring all tools and facilities meet operational and safety standards.

Guest Experience & Brand Representation

Act as a brand ambassador for Delbar by engaging guests, managing feedback, and maintaining our reputation for excellence.

Review and respond to guest feedback, taking action to ensure continuous improvement.