Sous Chef

Bellini Osteria Toscana; Georgia; On-site; USD 42,000 - 70,000; Full time

Benefits offered by this job

Flexible Scheduling

Competitive Compensation

Career Advancement Opportunities

Job summary

Bellini Osteria Toscana is seeking a talented Sous Chef to join our team and work closely with the Executive Chef to craft innovative menus and prepare exceptional meals.

The ideal candidate brings extensive culinary experience, strong leadership, and a passion for creating dishes that wow guests. This role emphasizes team development, kitchen operations, and high standards of food safety.

Qualifications

• High school diploma or GED required.
• Extensive culinary experience.
• Culinary school certification preferred.
• ServeSafe or Food Handler certification required.
• Advanced culinary techniques and recipe knowledge.
• Ability to stay calm under pressure.
• Strong management and leadership skills.

Responsibilities

• Create innovative menus based on seasonal ingredients and customer expectations.
• Prepare and plate food according to kitchen specs.
• Assist Executive Chef to increase revenue and profit.
• Supervise and coordinate all food preparation and presentation.
• Provide training and leadership for kitchen staff.
• Maintain inventory levels and negotiate with vendors.
• Follow all food safety rules and regulations.

Skills

Leadership

Menu development

Food safety

Staff training

Time management

Education

High school diploma/GED

Tools

ServeSafe Certification

Food Handler’s Certification

Job description

Job Description

Job Description

Benefits/Perks

• Flexible Scheduling
• Competitive Compensation
• Career Advancement Opportunities

Job Summary

We are seeking a talented Sous Chef to join our team. In this role, you will work closely with the Executive Chef to create innovative menus and prepare delicious meals. The ideal candidate is experienced, creative, and a strong leader. If you have a passion for creating meals that “wow,” we want to hear from you.

Responsibilities:

• Create innovative menus according to the seasonal availability of ingredients and customer expectations
• Prepare and plate food according to kitchen specifications
• Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit
• Supervise and coordinate all food preparation and presentation
• Provide training and leadership for kitchen staff
• Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price
• Follow all food safety rules and regulations

Qualifications:

• High school diploma/GED
• Extensive previous culinary experience
• Certification from culinary school preferred
• ServeSafe or Food Handler’s Certification
• Advanced knowledge of culinary techniques and recipes
• Ability to remain calm and thrive under pressure
• Excellent management and leadership skills