Sous Chef (FT) - AltaToro

Alta Toro; Atlanta (GA); On-site; USD 40,000 - 60,000; Full time

Job summary

A leading company in the culinary sector, Alta Toro, is seeking a dedicated Sous Chef to assist in daily kitchen operations. This role involves menu planning, food preparation, and managing kitchen staff, offering an opportunity to work in a dynamic environment with creative culinary challenges. Candidates should possess a culinary degree and relevant supervisory experience, alongside a passion for cooking and a commitment to excellence.

Benefits

Competitive salary and results-based bonus program

Medical Benefits

Paid vacation, sick days, and holidays

Parking Allowance

Potential for growth

Great work environment

Relocation reimbursement

Qualifications

• Culinary degree preferred.
• Previous supervisory responsibility required.
• Thorough knowledge of food handling, preparation techniques, and health regulations needed.

Responsibilities

• Assist executive chef with daily culinary operations and food preparation.
• Create, test, and implement new menu items.
• Ensure compliance with all cleanliness and safety standards.

Skills

Organizational skills

Communication skills

Leadership

Education

Culinary degree

Job description

AltaToro is seeking talented Sous Chefs to join our team. As a Sous Chef, you will be responsible for assisting the Executive Chef in the day-to-day operations of the kitchen, including menu planning, food preparation, and kitchen staff management. You will have the opportunity to work with a team of experienced chefs and be a part of creating unique and delicious dishes for our guests. If you have a passion for culinary arts, a strong work ethic and leadership skills, and a desire to be part of a dynamic and growing organization, we want to hear from you.

Qualifications:

• Culinary degree preferred.
• Previous supervisor responsibility is required.
• Must have a thorough knowledge of food handling and preparation techniques of large catered functions.
• Must have knowledge of F&B preparation techniques, Health Department rules, and regulations.
• Availability to work a flexible schedule that will include weekends and holidays.
• Must have excellent organizational and communication skills.
• Must have the ability to assist in creating and developing the new, creative menu.

Job Responsibilities:

• Assist the executive chef in all preparation, cooking, and oversight of culinary operations daily, including collecting, washing, and preparing ingredients as well as seasoning and cooking foods to proper temperatures as indicated in recipes and safety standards.
• Create, prepare, test, and implement new food and beverage additions to the menu in accordance with special events, themes, and allergy or dietary restrictions.
• Ensure all processes, equipment, employees, and methods comply with federal, state, and local laws regarding cleanliness, safety, documentation, and alcohol awareness standards.
• Oversee all kitchen operations as directed by the executive chef, verify proper technique and quality standards, quickly assess any problems, and proactively respond by assisting other cooks as needed.
• Communicate efficiently and clearly with other kitchen personnel, front-of-house staff, management, vendors, and customers daily and maintain a calm and controlled demeanor during stressful situations or critiques.
• Plan seasonal menus that include local and/or unique ingredients, implement cost control methods to ensure adherence with budgetary standards, determine appropriate inventory requirements, order products, and receive and catalog food items.

Benefits & Perks:

• Competitive salary and results-based bonus program.
• Medical Benefits.
• Paid vacation, sick days, and holidays.
• Parking Allowance.
• Potential for growth.
• A great environment to work in surrounded by talented, hardworking, passionate, and fun people.
• Relocation reimbursement if moving from a different town to Atlanta.