Sous Chef

Cobb-Marietta Coliseum a nd Exhibit; Atlanta (GA); On-site; USD 65,000 - 90,000; Full time

Job summary

Cobb-Marietta Coliseum and Exhibit Hall Authority in Atlanta seeks a seasoned kitchen operations manager to supervise staff, plan menus, control costs, and ensure top quality. The role reports to the Chef de Cuisine and Culinary Director and requires leadership across a high-volume, event-driven kitchen.

Candidates should possess deep French culinary knowledge, robust sous chef or garde-manger background, and a commitment to sanitation, safety, and customer service excellence in a fast-paced

Qualifications

• Thorough knowledge of French classical, contemporary and modern cooking.
• Advanced knowledge of food, produce and quality ingredients.
• Knowledge of sanitation and safety guidelines and compliance.
• Experience as Garde Mange or Sous Chef in a comparable facility.
• Strong management skills: organization, leadership, budgetary control, communication, and customer service.

Responsibilities

• Supervise and direct daily kitchen activities and staff.
• Maintain high-quality food production and service with cost controls.
• Develop and participate in menu planning and quality control initiatives.
• Ensure safety, sanitation, and a clean, well-organized work environment.
• Deliver exceptional customer service and coordinate catering for events.

Skills

French cooking

Kitchen leadership

Menu planning

Quality control

Budget & cost control

Job description

Description

Responsible for management of overall kitchen operations, including, but not limited to supervision of staff, quality control, cost control, and menu planning. Provides administrative and supervisory duties for the kitchen, in the absence of or as directed by the Chef de Cuisine & Culinary Director. Reports to the Chef de Cuisine and Culinary Director.

Requirements

Typical Work Routine Includes But Not Limited To:

1. 1. Supervise a well-qualified staff. Provide supervision and direction:
   • a. Assign and direct daily work activities
   • b. Provide coaching and counseling to employees; initiate disciplinary action when necessary
   • c. Supervise the kitchen staff in maintenance of high quality service standards
2. 2. Maintain a high degree of quality food preparation and service.
   • a. Insure that quantity of food prepared is sufficient to meet guarantee numbers, in compliance with cu rent production, service and guarantee standards
   • b. Uphold policies, cooking quality standards and exact completion of recipes
   • c. Supervise use of standardized recipes and portion and cost controls
   • d. Develop and participate in quality control activities
   • e. Maintain a safe and clean work environment, meeting all inspection standards
   • f. Inspect equipment and inform supervisor of maintenance issues
   • g. Oversee the preparation and filling of daily food requisitions
   • h. Oversee and organize all mise en place by function.
3. 3. Deliver quality customer service to insure customer satisfaction and repeat business.
   • a. Review all banquet orders to insure correct menu preparation and guarantee numbers
   • b. Resolve customer concerns or complaints promptly with a high degree of professionalism.
4. 4. Participate in the development and preparation of all catering items.
   • a. Monitor trends and developments in food service and preparation, and make recommendations as requested by supervisor.
   • b. Analyze food costs and product selection. Make recommendations as requested by supervisor.
5. 5. Deliver high quality customer service:
   • a. Respond to client and staff requests for assistance, additional equipment, room refreshes, special menu items.
   • b. Use correct radio etiquette to respond to requests and radio calls in a timely and professional manner.
   • c. Use radio ear-pieces to insure control of radio communication and client satisfaction
   • d. Assist co-workers with completion of duties to insure client satisfaction.
   • e. Assist visitors, clients, vendors, and others with directions and information about the facility.
   • f. When possible, escort guests to desired locations.
   • g. Meet and exceed customer expectations by delivering superior quality service and teamwork.
6. 6. Safety and Security:
   • a. Observe and practice safe working techniques particularly with kitchen equipment, knives, etc..
   • b. Understand and demonstrate the correct use, storage, and labeling of food and of cleaning agents.
   • c. Correct or report safety hazards.
   • d. Understand and acknowledges best practices for building evacuation and emergency situations.
   • e. Assist with building evacuation when necessary.
   • f. Knowledgeable of policies regarding safe working procedures and conditions on the premises of and will be responsible for practicing such procedures.
7. 7. Demonstrate respect.
   • a. Exhibit a professional demeanor at all times, to everyone
   • b. Utilize professional communication skills-verbal, and written to interact with others
   • c. Meet privately with management to resolve differences, discrepancies or conflicts
   • d. Maintain a cordial and professional working relationship with co-workers
   • e. When possible, assist co-workers with execution of tasks to insure the success of all events and activities.
8. 8. Physical requirements:
   • a. Lift moderate amounts of weight up to 50 lbs.
   • b. Ability to tolerate moderate contact with cleaning agents.
   • c. Extensive walking, stooping, bending, kneeling and reaching to perform routine duties throughout the facility.
   • d. Able to walk and stand for up to ten (10) hours.
   • e. Read and speak English in order to interpret written instructions and respond to guest requests.
9. 9. Maintain equipment by following established procedures.
   • a. Follow company procedures to acquire and return equipment, including pagers, two-way radios, keys, carts, supplies, etc. Assume full responsibility for company property in your possession.
   • b. Ensure that all storage rooms are kept clean and orderly
   • c. Notify management of equipment and facilities in need of repair or replacement, or supplies requiring replenishment.
10. 10. Reporting requirements:
    • a. Submit shift reports as assigned to maintain internal harmony.
    • b. Report to Public Safety all incidents of building, equipment or facility damage
    • c. Report all events involving suspicious activity, illness or injury, involving employees, guests, vendors, contractors, or others in our facility.
    • d. Report all safety issues, broken, damaged or mal-functioning equipment or facility damage
    • e. Complete and submit required payroll information, leave requests, and related documentation in a timely manner.
11. 11. Attend and participate in required meetings and training to work toward enhanced job performance and understanding.
12. 12. At all times, project a positive image to employees, guests, vendors and others. Display a positive outlook and pleasant manner with all subordinates, peers, and clients.
13. 13. Position requires irregular work schedules and the performance of work assignments, which may not be directly related to job specifications. Attendance is consistent and tardiness is avoided.
14. 14. Demonstrate flexibility in dealing effectively with unscheduled events/changed priorities/incomplete information.
15. 15. Adjust priorities and respond with a sense of urgency to matters of importance. Keep management promptly and fully informed of any situation that requires immediate management attention.
16. 16. Maintain positive working relationships with customers, service contractors, suppliers, and companies and firms doing business with Cobb-Marietta Coliseum and Exhibit Hall Authority to promote coordinated services to clients. At all times, present a positive image of the Authority and its component divisions.
17. 17. Support the mission, vision and objectives of the Cobb-Marietta Coliseum and Exhibit Hall Authority and its component divisions, and follow company policies and procedures. Support and implement management decisions.
18. 18. Act as a team player, working with other departments to realize shared goals and objectives that will achieve “One Team, One Company”.
19. 19. Perform all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position.

Minimum Qualifications:

1. 1. Thorough knowledge of French classical, contemporary and modern cooking.
2. 2. Must demonstrate an advanced knowledge of food, produce and quality ingredients.
3. 3. Knowledge of and ability to maintain all local, state and federal guidelines which relate to sanitation and safety in the workplace.
4. 4. Expert technical training and experience in first quality food preparation and service. At least 3 years experience as Garde Mange or Sous Chef in a comparable facility.
5. 5. Strong management skills including organization, leadership, budgetary control, communication and customer service.