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

Concessions International; Atlanta (GA); Presencial; USD 65.000 - 85.000; Tempo integral

Resumo da vaga

Concessions International is seeking a skilled culinary operations leader to oversee high-volume kitchen activities at our Atlanta location. You will supervise cooks, ensure recipe accuracy, and drive quality, consistency and presentation across all menu items.

This role emphasizes food safety, inventory control, labor scheduling, and collaboration with front-of-house teams to deliver exceptional guest experiences.

Qualificações

• High school diploma or GED required; Culinary degree preferred.
• Minimum 2–5 years of progressive culinary experience in a high-volume setting.
• 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.

Responsabilidades

• 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.

Conhecimentos

Leadership

Communication

Organizational skills

Food safety

Inventory management

Culinary techniques

Supervision experience

Formação

High school diploma or GED

Culinary degree

Ferramentas

ServSafe Certification

Descrição da vaga

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.