Sous Chef/Kitchen Manager - Paschal's Restaurant - Atlanta, GA

Paschal's Restaurant; Atlanta (GA); On-site; USD 60,000 - 90,000; Full time

Job summary

Paschal's Restaurant is seeking an experienced Kitchen Leader to oversee culinary operations, supervise cooks, and ensure top-quality, safe, and timely meals.

You will train staff, manage scheduling, control costs, and collaborate with front-of-house to deliver an exceptional guest experience.

Qualifications

• High school diploma or GED required; culinary degree preferred.
• 2-5 years of progressive culinary experience in a high-volume environment.
• Supervisory or leadership experience preferred.
• Strong knowledge of culinary techniques, food preparation, and kitchen operations.
• Thorough understanding of food safety and sanitation standards.
• Proficiency with kitchen equipment and inventory management systems.
• Excellent organizational, communication, and leadership skills.

Responsibilities

• Plan, prepare, and execute menu items according to recipes and standards.
• Oversee food preparation for consistency, quality, presentation, and portions.
• Monitor production and service for timely delivery during peak hours.
• Ensure all products meet company and health department standards.
• Participate in menu development and seasonal specials.
• Supervise and direct cooks, prep cooks, and back-of-house staff.
• Train, coach, and develop kitchen staff on culinary techniques, food safety, and procedures.
• Assist with scheduling and labor management.
• Foster a positive, collaborative work environment.
• Serve as kitchen leader in absence of GM.
• Ensure compliance with health regulations.
• Maintain sanitation and cleanliness standards.
• Conduct routine inspections of storage, prep areas, and equipment.
• Assist with FIFO inventory rotation and monthly counts.
• Support guest service and collaboration with front-of-house to ensure smooth operations.

Skills

Culinary techniques

Food safety

Leadership

Inventory management

Staff training

Communication

Organization

Education

High school diploma or GED

Culinary degree (preferred)

Tools

Kitchen equipment

Inventory systems

Job description

Essential Duties And Responsibilities Culinary Operations

• Assist in planning, preparing, and executing menu items according to established recipes and standards.
• Oversee food preparation to ensure consistency, quality, presentation, and portion control.
• Monitor food production and service to ensure timely delivery during peak operating hours.
• Ensure all food products meet company and health department standards.
• Participate in menu development and seasonal specials as directed.

Leadership and Team Management

• Supervise and direct cooks, prep cooks, and other back-of-house team members.
• Train, coach, and develop kitchen staff on culinary techniques, food safety, and operational procedures.
• Assist with scheduling and labor management to meet business needs.
• Foster a positive and collaborative work environment.
• Serve as the kitchen leader in the absence of the General Manager.

Food Safety and Compliance

• Ensure strict compliance with all local, state, and federal health regulations.
• Maintain food safety, sanitation, and cleanliness standards throughout the kitchen.
• Conduct routine inspections of food storage, preparation areas, and equipment.
• Ensure proper handling, labeling, dating, and storage of food products.

Inventory and Cost Control

• Assist with ordering, receiving, and inventory management.
• Monitor food costs, waste, and product usage to maximize profitability.
• Ensure proper rotation of inventory using FIFO (First In, First Out) procedures.
• Maintain accurate inventory records and assist with monthly counts.

Guest Experience

• Support the delivery of high-quality food and exceptional guest service.
• Address food-related concerns and provide solutions when necessary.
• Work collaboratively with front-of-house management to ensure smooth operations.

Qualifications

• High school diploma or GED required; Culinary degree preferred.
• Minimum of 2-5 years of progressive culinary experience in a high-volume restaurant, hotel, airport, or food service environment.
• Prior supervisory or leadership experience preferred.
• Strong knowledge of culinary techniques, food preparation, and kitchen operations.
• Thorough understanding of food safety and sanitation standards.
• Proficiency with kitchen equipment and inventory management systems.
• Excellent organizational, communication, and leadership skills.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift and carry up to 50 pounds.
• Ability to work in hot, cold, and fast-paced environments.
• Frequent bending, reaching, twisting, and manual dexterity required.

Work Schedule

• Flexible availability, including mornings, evenings, weekends, holidays, and extended shifts as business needs require.

Preferred Certifications

• ServSafe Food Protection Manager Certification or equivalent.
• Culinary certifications from an accredited institution preferred.

Behaviors Preferred

• Functional Expert: Considered a thought leader on a subject
• Detail Oriented: Capable of carrying out a given task with all details necessary to get the task done well
• Innovative: Consistently introduces new ideas and demonstrates original thinking
• Leader: Inspires teammates to follow them

Motivations Preferred

• Self-Starter: Inspired to perform without outside help
• Flexibility: Inspired to perform well when granted the ability to set your own schedule and goals
• Goal Completion: Inspired to perform well by the completion of tasks
• Ability to Make an Impact: Inspired to perform well by the ability to contribute to the success of a project or the organization

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.