Sous Chef - The Iberian Pig - Decatur

Castellucci Hospitality Group; Atlanta (GA); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Dining Discounts

Wellness Program

Pet Benefits

Shoes for Crews Discounts

Health insurance

Dental & Vision

Paid Time Off

401k

Job summary

The Iberian Pig, a modern Spanish tapas restaurant with locations in Decatur, Atlanta, Nashville and Charlotte, is seeking a Sous Chef to oversee kitchen operations and lead the culinary team in a high-energy, fine-dining environment.

You will manage stations, assist with ordering, inventory, scheduling, and menu rollouts, train staff, interview candidates, and help control labor costs while maintaining a strong standard of hospitality.

Qualifications

• 3+ years in hospitality with kitchen leadership in a finer dining setting.
• Experience as Lead Line Cook or Sous Chef or equivalent leadership.

Responsibilities

• Overseeing kitchen operations and ensuring stations are set up and staffed for service.
• Lead and support staff by assigning tasks and delegating workload; work all stations including expo.
• Assist with ordering, inventory, scheduling, and new menu rollouts; help manage labor cost.
• Check deliveries, verify quality, and ensure proper storage; track inventory and reduce waste.
• Manage interviews and make hiring decisions; train new service team members on duties and policies.

Skills

Leadership

Kitchen operations

Staff management

Inventory management

Hiring

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.

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.