Sous Chef I: Menu Innovation & Kitchen Leadership

Levy Restaurants; Atlanta (GA); On-site; USD 50,000 - 70,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance

Disability Insurance

Retirement Plan

Paid Time Off

Parental Leave

Flexible Spending Accounts

Job summary

Levy Restaurants in Atlanta is seeking a Sous Chef I to support the overall success of the food program and oversee culinary functions. The role includes planning, ordering, inventory, and food preparation while upholding health standards and Levy's quality expectations.

This position also trains and directs kitchen staff, ensures proper menu execution, and collaborates with marketing and culinary teams to roll out new programs, improve presentation, and control costs.

Qualifications

• 5 years of related culinary experience including 1 year at the management level.
• Experience in restaurants, hotels, corporate dining, education, military, health care, or related food service operations.
• Knowledge of food trends, quality, production, sanitation, safety and food cost controls.

Responsibilities

• Assists in coordinating and participating in the preparation and cooking of various food items.
• Assists with planning and creating menus.
• Rolls out new culinary programs in conjunction with marketing and culinary team.
• Assists with managing cost controls and controlling expenditure.

Skills

Culinary leadership

Menu planning

Cost controls

Training & coaching

Food quality & presentation

MS Office / Excel

Education

Associate’s degree in Culinary Arts

Tools

MS Office (Excel)

Job description

Levy Restaurants in Atlanta is seeking a Sous Chef I to support the overall success of the food program and oversee culinary functions. The role includes planning, ordering, inventory, and food preparation while upholding health standards and Levy's quality expectations.

This position also trains and directs kitchen staff, ensures proper menu execution, and collaborates with marketing and culinary teams to roll out new programs, improve presentation, and control costs.