Sous Chef-Atlanta

Barcelona Wine Bar; Atlanta (GA); On-site; USD 52,000 - 68,000; Full time

Job summary

Barcelona Wine Bar is seeking a Sous Chef to work directly under the Executive Chef, directing and coordinating food preparation to ensure top-quality dishes from kitchen to table.

The role requires 1–3 years of high-volume kitchen experience, a culinary degree preferred, and strong leadership with the ability to train staff and manage menu execution. Expect demanding schedules with a focus on hospitality and excellent guest experiences.

Qualifications

• 1-3 years of high-volume kitchen experience.
• Culinary degree preferred.
• Strong leadership and training abilities.
• Ability to build and update menus with basic computer skills.

Responsibilities

• Work with the executive chef to plan and direct food preparation.
• Supervise kitchen staff and monitor quality from kitchen to table.
• Maintain hygiene and food safety standards across all prep stages.
• Manage high-volume service and handle emergencies calmly.
• Oversee expo process and ensure timely, organized plating.
• Uphold high standards of quality and authenticity in dishes.

Skills

Leadership

Time management

Active listening

Teaching techniques

Menu building

Basic computer skills

Guest hospitality

Education

Culinary degree preferred

Job description

Description

Working directly under the Executive Chef, the Sous Chef is responsible for planning and directing food preparation in the kitchen. He/she supervises other kitchen staff, keeps abreast of any problems that arise in the kitchen and seizes control of a situation at a moment’s notice. The Sous Chef makes sure that food quality and presentation are of the highest standards from kitchen to the table.

Responsibilities:

• Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience
• Work with the executive chef to produce diversified menu items in accordance with the restaurant’s policy and vision
• Monitor the hygiene and food safety standards of all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen
• Handle volume and stress with poise and finesse
• Organize and manage the expo process in the kitchen
• Uphold the standard of high-quality food above all else
• Understand that simple, rustic, authentic food takes as much – if not more – talent as dainty colors pooled in the middle of a big plate

Skills:

• Share the passion for food, wine and the guest experience
• Ability to maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours
• Excellent time manageability skills
• Active listening and learning skills
• Ability to teach techniques and strategies to those under you
• Basic computer skills for menu building

Working Conditions

• Be able to withstand the pressure and strain of working in close quarters
• Hours may vary if Chef must fill in for his/her colleagues or if emergencies arise
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion
• Work with hot, cold, and hazardous equipment

Education/Experience:

• 1-3 years of high volume kitchen experience
• Culinary degree preferred