Sous Chef

Fifth Group Restaurants; Atlanta (GA); On-site; USD 50,000 - 65,000; Full time

Job summary

A leading restaurant group in Atlanta is seeking a Sous Chef for their South City Kitchen Buckhead location. The ideal candidate will excel in managing kitchen operations, ensuring food quality, and fostering a positive team environment. This full-time role emphasizes culinary excellence, effective communication, and a commitment to guest satisfaction.

Qualifications

• 2+ years in high-volume, upscale casual kitchens.

Responsibilities

• Supervise BOH staff and ensure team professionalism.
• Manage budgets for labor, food, and beverages.
• Collaborate on menu development with the Executive Chef.

Skills

Organizational Skills

Time Management

Communication

Creativity

Self-Motivation

Job description

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About the Role

Sous Chef - South City Kitchen Buckhead

Who you are:

You are a master of organization and efficiency, running shifts with seamless precision. Your unwavering commitment to culinary excellence and passion for creating unforgettable dining experiences set you apart. With your strong management skills and focus on profitability, you ensure the restaurant's stability and success while upholding the highest standards of food quality and guest satisfaction.

Who we are:

Since 1993, Fifth Group Restaurants has been dedicated to making a mark on Atlanta's dining scene and elevating the city's culinary reputation. We foster a positive, respectful, diverse work environment that values work-life balance and meaningful achievement. Join us to ignite passion and bring joy through exceptional dining experiences.

Responsibilities:

1. Supervise BOH hourly staff, fostering learning and creativity.
2. Ensure team professionalism and appearance.
3. Conduct consistent training for new and existing staff.
4. Maintain optimal staffing, participate in hiring.
5. Understand P&L statements and contribute to profitability.
6. Manage budgets for labor, food, beverage, and controllables.
7. Identify problem areas and develop improvement plans.
8. Manage waste, storage, and product rotation.
9. Optimize scheduling and personnel for production goals.
10. Demonstrate excellent culinary skills and train staff.
11. Collaborate on menu development with the Executive Chef.
12. Ensure smooth shift operations, standards, and procedures.
13. Oversee opening, closing, and daily BOH duties.
14. Master expediting and ensure quality presentation.
15. Maintain strict food quality, sanitation, and safety standards.
16. Ensure workplace safety and security.
17. Communicate effectively with FOH staff.
18. Lead by example, serve as a role model.
19. Maintain punctuality and accountability.
20. Align with restaurant objectives and strategies.
21. Prioritize tasks using effective time management.
22. Handle operational priorities timely and accurately.
23. Establish SOPs and oversee cleaning projects.
24. Manage assigned department and guide team members.

Knowledge, Skills & Abilities:

• 2+ years in high-volume, upscale casual kitchens
• Professional, personable, and communicative
• Self-motivated with goal-setting skills
• Organized with strong time and project management
• Accountable, respectful, and creative
• Positive attitude and passion for service
• Administrative and operational skills

Physical Requirements:

• Constant standing and walking
• Occasional bending, kneeling, crawling
• Climbing ladders, stairs, ramps
• Ability to exert mobility for up to 8 hours
• Frequent movement of spine, elbows, wrists
• Lifting up to 15 lbs regularly, up to 50 lbs occasionally
• Listening and speaking for communication
• Use of POS/Computer systems
• Manual dexterity for equipment operation

Additional Details:

Full-Time position. We are an equal opportunity employer, committed to diversity and inclusion.