Sous Chef - The Iberian Pig - Buckhead

Castellucci Hospitality Group; Atlanta (GA); On-site; USD 55,000 - 85,000; Full time

Benefits offered by this job

Dining Discounts

Wellness Program

Pet Benefits

Shoes for Crews Discounts

Health insurance

Job summary

The Iberian Pig, part of Castellucci Hospitality Group, seeks a seasoned Sous Chef to oversee kitchen operations and guide the culinary team in a fast-paced, fine dining setting in the Atlanta area.

Lead from the line, coordinate across all stations, and support menu rollouts while maintaining high standards of professionalism and hospitality expected by our guests.

Qualifications

• 3+ years in the hospitality industry with proven leadership experience in a finer dining restaurant.
• Experience leading kitchen staff and coordinating across stations.

Responsibilities

• Operations: Overseeing kitchen operations, ensuring all stations are set up, stocked and running smoothly for service.
• Accounting & Administrative: Assisting with ordering, inventory, scheduling, and new menu rollouts.

Skills

Lead Line Cook

Sous Chef

Job description

The Iberian Pig is a modern Spanish tapas restaurant with locations in Decatur, Atlanta, Nashville and Charlotte. The menu is built around creative, shareable Spanish-inspired tapas and an extensive wine list of Spanish wines and craft cocktails served in a high energy, fast paced environment. Our team is expected to embody a high standard of professionalism and hospitality. As a Sous Chef, you will oversee all kitchen operations and provide leadership and support to the culinary team. If this aligns with your values, we invite you to apply using the link below and take the next step in your hospitality career.

Important Areas of Responsibility Include:

Operations: Overseeing kitchen operations, ensuring all stations are set up, stocked and running smoothly for service. Lead and support the staff by assigning tasks and delegate workload. Work all stations including expo.

Accounting & Administrative: Assisting with ordering, inventory, scheduling, and new menu rollouts. Help manage labor cost.

Inventory: Check deliveries, verify quality, and ensure proper storage. Track inventory levels and reduce waste by managing prep amounts and rotation stock effectively.

Human Resources: Manage Interviews and make hiring decisions. Trains new service team members on duties, policies and procedures.

Benefits & Perks

Dining Discounts, Wellness Program, Pet Benefits, Shoes for Crews Discounts and many more!

Health, Dental, and Vision Insurance, Paid Time Off and 401k (Employer Match)

Physical Demands

• Required to bend, stretch, twist, climb and have a high level of mobility/flexibility in small spaces

• Required to stand and walk for extensive periods of time without breaks during busy times

• Required to be able to lift or move up to 50 pounds without assistance

\" Passionately pursuing the perfect dining experience — one guest at a time\"

Required Years of Experience

3+ years in the hospitality industry with proven experience as an Lead Line Cook, Sous Chef and/or equivalent kitchen leadership in a finer dining restaurant.