Sous Chef

ladybird; Atlanta (GA); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Competitive Pay

Career Growth Opportunities

Employee Discounts on Food and BevarA?

Job summary

Electric Hospitality in Atlanta is seeking a seasoned kitchen leader to oversee all kitchen operations, ensure health compliance, and maintain high standards across menus and service.

You will hire and develop staff, optimize schedules, collaborate with the Executive Chef on menu development, and drive profitability through cost controls, inventory management, and waste reduction.

Qualifications

• Proven leadership, communication, and organizational abilities.
• Adaptable to shifting priorities with enthusiasm.
• Strong attention to detail in a fast-paced environment.
• Capable of producing consistent results on a tight schedule.
• Ability to manage priorities and workflow across kitchen teams.
• Bilingual in Spanish is a plus.

Responsibilities

• Oversee all kitchen operations and ensure compliance with health regulations.
• Hire, train, supervise, mentor, and develop kitchen staff; manage schedules.
• Assign tasks to cooks based on station needs and skill levels.
• Train new staff on techniques, recipes, safety protocols, and provide feedback.
• Oversee food preparation, production, and presentation to ensure standardization.
• Conduct quality checks and address issues promptly.
• Develop innovative, high-quality menus in collaboration with the Executive Chef.
• Assist with costing menu items to maintain profitability.
• Resolve guest complaints promptly and professionally.
• Monitor inventory levels and place orders; manage waste.
• Analyze food cost reports for cost-reduction opportunities.
• Maintain sanitation and equipment; report maintenance needs.
• Coordinate with other departments to foster a positive team environment.
• Address staff concerns or conflicts promptly.
• Prepare timely reports to support operations.
• Represent the restaurant at community functions.

Skills

Leadership

Communication

Organization

Team Management

Spanish bilingual

Job description

About Electric Hospitality:

Electric Hospitality is an innovative, Atlanta-based restaurant group and catering enterprise founded by acclaimed entrepreneur Michael Lennox.

Celebrated for award-winning concepts such as Ladybird Grove & Mess Hall, Muchacho, Ranger Station, Electric Events, and the Eastside Swim & Social Club, our mission is to bring joy to our world by creating and sharing Electric Experiences with our guests, teams, and communities.

What does this mean?

We believe a life well lived is one where you share impossibly good times with others regularly. We create environments for ultimate enjoyment.

We create spaces where positive energy, creativity. Culture and community intersect. Join our team and be part of something special!

Key Responsibilities:

• Ensure all kitchen and food operations comply with health regulations and licensing guidelines; enforce adherence to safety standards and procedures.
• Hire, train, supervise, motivate, and develop kitchen staff; manage schedules and workflow.
• Assign tasks to cooks and kitchen staff based on station needs and skill levels.
• Train new kitchen staff on proper techniques, recipes, and safety protocols, and provide performance feedback and coaching.
• Oversee all aspects of food preparation, production, and presentation; ensure consistent adherence to recipes and presentation standards.
• Conduct regular quality checks throughout the cooking process and address any inconsistencies or issues immediately.
• Develop and implement creative, innovative, and high-quality menus; review and adjust menus as needed, collaborating with the Executive Chef to develop new menu items and specials.
• Assist with costing menu items to maintain profitability and ensure consistent execution across all shifts.
• Resolve all guest complaints related to food promptly and professionally.
• Monitor food inventory levels and place orders to maintain appropriate stock; implement proper food rotation practices to prevent waste.
• Analyze food cost reports and identify cost-reduction opportunities.
• Oversee kitchen cleanliness and sanitation, ensuring compliance with health codes; maintain kitchen equipment and report maintenance issues.
• Manage kitchen workflow during peak service periods to optimize efficiency.
• Communicate effectively with the Executive Chef, kitchen staff, and other departments, fostering a positive, collaborative team environment.
• Address any staff concerns or conflicts promptly.
• Prepare accurate, timely reports as needed to maintain operational effectiveness.
• Represent the restaurant at outside functions as needed, promoting the establishment to the community

Qualifications/Skills:

• Possess strong leadership, communication, organization, and relationship skills
• Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm
• Acute attention to detail in a fast-paced environment
• Capable of producing a consistent product in a timely manner
• Strong organizational, problem-solving, and analytical skills
• Ability to manage priorities and workflow
• Effective communication with people at all levels and from various backgrounds; bilingual in Spanish is a plus

Essential Physical Functions:

• Ability to stand/walk for 8-10 hours per day.
• Must be able to lift and carry up to 30 lbs.
• Will frequently stand, walk, reach, feel, bend, stoop, carry, finely manipulate, and key in data.
• Must be able to work in both warm and cool environments, indoors and outdoors.
• Must be able to tolerate higher levels of noise from music and customer traffic.
• Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, and soy.
• Report to work in a complete required uniform.
• Maintain a well-manicured appearance and persona that reflects the restaurant's image.
• Meet personal schedule requirements punctually.
• Be courteous, friendly, and pleasant.

Benefits:

• Competitive Pay
• Career Growth Opportunities
• Employee Discounts on Food and Beverages
• Referral Bonus Program
• Medical, Dental, and Vision Plans
• 401(k) Retirement Plan
• Supportive and Dynamic Work Environment