Sous Chef

Hopkins and Company; Atlanta (GA); On-site; USD 60,000 - 70,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Paid time off

Job summary

Hopkins and Company is seeking a Sous Chef for Holeman and Finch Public House in Atlanta. You will lead kitchen operations, ensure recipe consistency, and train staff to execute dishes with precision.

The role emphasizes local sourcing, menu execution, and controlling costs, with competitive pay and benefits. Ready to thrive in a fast-paced environment and mentor a skilled culinary team.

Qualifications

• Minimum 3 years of kitchen leadership experience.
• ServSafe certification required.
• Proficient with Microsoft Word, Outlook 365 and Excel.
• Able to lift up to 50 pounds.
• Able to stand for long periods and work in a fast-paced environment.

Responsibilities

• Ensure consistency and deliciousness of all menu items and train the team to follow recipes.
• Engage with local farms and artisans to stay connected with the community.
• Nurture farmer and purveyor relationships for best product and cost.
• Assist with sauces, stocks and advance prep like seasonal vegetables and proper fabrication and cookery of meat and seafood.
• Maintain knowledge of all recipes, products and production procedures.

Skills

Leadership

Food safety

MS Word/Outlook/Excel

Physical stamina

Education

ServSafe certification

Job description

Sous Chef at Holeman and Finch Public HouseWe are seeking aSous Chef to join our team of hospitality professionals. Starting pay ranges $60,000-$70,000 + Bonus Potential + Benefits.

What are the responsibilities?

• Ensure consistency and deliciousness of all menu items, training the team to understand and follow the recipes
• Engage with local farms and artisans to ensure we are an active part of the local agricultural community
• Nurture farmer and purveyor relationships for best product and cost
• Assisting with the production of sauces, stocks and food items that require advance preparation, such as preparing seasonal vegetables and proper fabrication and cookery of meat and seafood
• Maintain a working knowledge of all recipes, products and production procedures
• Conduct ongoing training to ensure staff members are upholding core values and standards
• Ensuring food cost and labor goals are met, helping to achieve or exceed monthly and seasonal sales goals
• Monitor kitchen safety and cleanliness and assist to correct maintenance issues
• Oversee weekly inventory including ordering, receiving, re-stocking and coding
• Set up and maintain a clean, organized kitchen according to brand standards; restocks all items as needed throughout shift
• Consistent adherence to the uniform policy
• Reports for duty on time and manages one’s shift, communicating with the management team when leaving their station for breaks or family meal

What are the requirements?

• Minimum 3years of kitchen leadership experience
• Food safety knowledge. Servsafe required.
• Working knowledge of Microsoft Word, Outlook 365 and Excel
• Able to move and/or lift heavier product of up to 50 pounds
• Able to stand for long periods of time; occasionally kneel, bend, and crouch as required to reach items at varying height levels
• Able to work in a fast-paced environment calmly and effectively

We Offer:

• Competitive pay based on experience with performance based raises and promotions
• Medical, dental, vision, life and short term disability for eligible full-time employees
• Paid Time Off and Parental Leave
• 25% discount at all Hopkins and Company restaurants and 10% discount at all Hopkins and Company retail shops
• Ongoing training and education opportunities
• Daily family meal
• Employee referral bonus