Sous Chef

Are you ready for the next step in your culinary career? This role offers a wide range of culinary experiences. From concessions to fine dining, we have it all and are seeking a candidate with a passion for creative culinary experiences. Cobb Galleria Centre is one of Atlanta’s premier conference facilities, conveniently located at the intersection of I-285 and I-75.

We are currently seeking a Sous Chef. The Sous Chef will be responsible for management of overall kitchen operations, including, but not limited to supervision of staff, quality control, cost control, and menu planning. Provides administrative and supervisory duties for the kitchen, in the absence of or as directed by the Executive Chef.

Typical Work Routine Includes But Not Limited To:

Supervise a well-qualified staff. Provide supervision and direction.

Assign and direct daily work activities

Provide coaching and counseling to employees; initiate disciplinary action when necessary

Supervise the kitchen staff in maintenance of high quality service standards

Maintain a high degree of quality food preparation and service.

Insure that quantity of food prepared is sufficient to meet guarantee numbers, in compliance with current production, service and guarantee standards

Uphold policies, cooking quality standards and exact completion of recipes

Supervise use of standardized recipes and portion and cost controls

Develop and participate in quality control activities

Maintain a safe and clean work environment, meeting all inspection standards

Inspect equipment and inform supervisor of maintenance issues

Oversee the preparation and filling of daily food requisitions

Oversee and organize all mise en place by function.

Deliver quality customer service to insure customer satisfaction and repeat business.

Review all banquet orders to insure correct menu preparation and guarantee numbers

Resolve customer concerns or complaints promptly with a high degree of professionalism.

Participate in the development and preparation of all catering items.

Monitor trends and developments in food service and preparation, and make recommendations as requested by supervisor.

Analyze food costs and product selection. Make recommendations as requested by supervisor.

Minimum Qualifications:

Thorough knowledge of French classical, contemporary and modern cooking.

Must demonstrate experience and understanding of baking and pastry fundamentals.

Must demonstrate an advanced knowledge of food, produce and quality ingredients.

Knowledge of and ability to maintain all local, state and federal guidelines which relate to sanitation and safety in the workplace.

Expert technical training and experience in first quality food preparation and service. At least 3 years experience as Garde Mange or Sous Chef in a comparable facility.

Strong management skills including organization, leadership, budgetary control, communication and customer service.

Job Type: Full-time

Pay: $55,000.00 - $60,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Flexible schedule
• Health insurance
• Paid time off
• Referral program
• Retirement plan
• Vision insurance

Language:

• English (Required)

Work Location: In person