Sous Chef: Menu Innovation & Kitchen Leadership

Galerie Management; Alpharetta (GA); On-site; USD 50,000 - 55,000; Full time

Job summary

Galerie Management in Alpharetta, GA is seeking a hands-on Sous Chef to lead daily kitchen operations, supervise staff, and ensure top-quality dishes in a vibrant community setting. You will assist with menu development, manage food purchasing, maintain sanitation, and train new cooks, reporting to the Dietary Manager and aligning with the executive chef.

This full-time role requires at least a high school diploma, 3+ years in a related kitchen position, and strong leadership, budgeting, and

Qualifications

• High School Diploma or GED required.
• 2+ years post-high school culinary education preferred.
• 3+ years employment in a related kitchen position.

Responsibilities

• Take inventory and place orders with vendors to ensure timely product availability.
• Assist in receiving and storing truck orders.
• Prepare and maintain weekly spend-down log and report to leaders.
• Collaborate with dietitians on daily/weekly/menu changes to meet compliance.
• Develop and present draft menu concepts for dining venues, specials, and banquets.
• Maintain cleanliness and organization of the food prep area.
• Supervise Line and Prep Cooks to meet Executive Chef standards.
• Train new kitchen staff on company standards and regulations.
• Monitor sanitation across the kitchen and staff.
• Ensure all food prepared is within freshness and quality standards.
• Substitute for or assist other cooks during rush periods or call-outs.
• Support shift supervision of associates.

Skills

Strategic thinking

Budget management

Leadership

Communication skills

Conflict resolution

Time management

Industry knowledge

Education

High School Diploma / GED

Culinary education preferred

Post-high school culinary coursework

Job description

Galerie Management in Alpharetta, GA is seeking a hands-on Sous Chef to lead daily kitchen operations, supervise staff, and ensure top-quality dishes in a vibrant community setting. You will assist with menu development, manage food purchasing, maintain sanitation, and train new cooks, reporting to the Dietary Manager and aligning with the executive chef.

This full-time role requires at least a high school diploma, 3+ years in a related kitchen position, and strong leadership, budgeting, and