Sous Chef - Ladybird Grove and Mess Hall

Muchacho Reynoldstown; Atlanta (GA); On-site; USD 42,000 - 66,000; Full time

Benefits offered by this job

Competitive Pay

Career Growth Opportunities

Employee Discounts on Food and Bevar 

Referral Bonus Program

Medical, Dental, and Vision Plans

401(k) Retirement Plan

Supportive and Dynamic Work Enviroment

Job summary

Muchacho Reynoldstown in Atlanta seeks an experienced kitchen leader to oversee daily operations, staff supervision, and menu execution. You will recruit, train, and coach kitchen personnel, ensuring strict adherence to recipes, safety standards, and health regulations.

You will manage inventory, food costs, and quality control while collaborating with the Executive Chef on menu development and promotions. A strong emphasis on teamwork and guest satisfaction is essential.

Qualifications

• Strong leadership and communication skills.
• Excellent organizational abilities and attention to detail.
• Versatility and adaptability to changing priorities.
• Bilingual in Spanish is a plus.
• Ability to manage priorities and workflow.
• Strong problem-solving and analytical skills.

Responsibilities

• Ensure kitchen operations comply with health regulations and licensing guidelines.
• Hire, train, supervise, and develop kitchen staff; manage schedules and workflow.
• Assign tasks to cooks based on station needs and skill levels.
• Train new staff on recipes and safety protocols; provide coaching.
• Oversee preparation, production, and presentation; ensure recipe consistency.
• Conduct quality checks and address issues promptly.
• Develop creative menus; collaborate with Executive Chef on items and specials.
• Assist with costing to maintain profitability and consistent execution.
• Resolve guest complaints related to food promptly and professionally.
• Monitor inventory levels; place orders; prevent waste through proper rotation.
• Analyze food cost reports to identify cost-reduction opportunities.
• Oversee kitchen cleanliness and equipment maintenance; report issues.
• Manage workflow during peak service to optimize efficiency.
• Communicate with Executive Chef, kitchen staff, and other departments.
• Address staff concerns or conflicts promptly.
• Prepare timely reports to maintain operational effectiveness.
• Represent the restaurant at outside functions to promote the establishment.

Skills

Leadership

Communication

Organization

Bilingual Spanish

Flexibility

Attention to detail

Problem solving

Prioritization

Job description

Key Responsibilities:

• Ensure all kitchen and food operations comply with health regulations and licensing guidelines; enforce adherence to safety standards and procedures.
• Hire, train, supervise, motivate, and develop kitchen staff; manage schedules and workflow.
• Assign tasks to cooks and kitchen staff based on station needs and skill levels.
• Train new kitchen staff on proper techniques, recipes, and safety protocols, and provide performance feedback and coaching.
• Oversee all aspects of food preparation, production, and presentation; ensure consistent adherence to recipes and presentation standards.
• Conduct regular quality checks throughout the cooking process and address any inconsistencies or issues immediately.
• Develop and implement creative, innovative, and high-quality menus; review and adjust menus as needed, collaborating with the Executive Chef to develop new menu items and specials.
• Assist with costing menu items to maintain profitability and ensure consistent execution across all shifts.
• Resolve all guest complaints related to food promptly and professionally.
• Monitor food inventory levels and place orders to maintain appropriate stock; implement proper food rotation practices to prevent waste.
• Analyze food cost reports and identify opportunities to reduce costs.
• Oversee kitchen cleanliness and sanitation to ensure compliance with health codes; maintain kitchen equipment and report maintenance issues.
• Manage kitchen workflow during peak service periods to optimize efficiency.
• Communicate effectively with the Executive Chef, kitchen staff, and other departments, fostering a positive, collaborative team environment.
• Address any staff concerns or conflicts promptly.
• Prepare accurate, timely reports as needed to maintain operational effectiveness.
• Represent the restaurant at outside functions as needed, promoting the establishment to the community

Qualifications/Skills:

• Possess strong leadership, communication, organization, and relationship skills
• Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm
• Acute attention to detail in a fast-paced environment
• Capable of producing a consistent product in a timely manner
• Strong organizational, problem-solving, and analytical skills
• Ability to manage priorities and workflow
• Effective communication with people at all levels and from various backgrounds; bilingual in Spanish is a plus

Essential Physical Functions:

• Ability to stand/walk for 8-10 hours per day.
• Must be able to lift and carry up to 30 lbs.
• Will frequently stand, walk, reach, feel, bend, stoop, carry, finely manipulate, and key in data.
• Must be able to work in both warm and cool environments, indoors and outdoors.
• Must tolerate higher levels of noise from music and customer traffic.
• Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, and soy.
• Report to work in the required complete uniform.
• Maintain a well-manicured appearance and persona that reflects the restaurant’s image.
• Meet personal schedule requirements punctually.
• Be courteous, friendly, and pleasant.

Benefits:

• Competitive Pay
• Career Growth Opportunities
• Employee Discounts on Food and Beverages
• Referral Bonus Program
• Medical, Dental, and Vision Plans
• 401(k) Retirement Plan
• Supportive and Dynamic Work Environment