Sous Chef/Kitchen Manager

WHISK BREAKFAST & BRUNCH SOUS CHEF

Location: 3523 Camp Creek Parkway, Atlanta, GA 30344
Position: Sous Chef
Employment Type: Full-Time
Experience Required: 3–5 Years
Certification: ServSafe Manager Certification Required

POSITION OVERVIEW

Whisk Breakfast & Brunch is seeking an experienced, motivated, and results-driven Sous Chef to support our culinary operations.

The ideal candidate is a hands-on culinary leader with 3–5 years of professional kitchen experience, including demonstrated leadership responsibilities, and a proven track record of delivering measurable results in food quality, kitchen efficiency, team development, and cost control.

We are looking for someone who understands that successful kitchen leadership requires more than culinary skills. It requires accountability, consistency, organization, communication, and the ability to lead while remaining a team player.

Experience in a high-volume breakfast or brunch restaurant is preferred but not required.

KEY RESPONSIBILITIES

Kitchen Leadership & Team Development

• Support the Head Chef in overseeing daily Back of House operations.
• Lead, coach, train, and develop kitchen employees to ensure consistent performance.
• Set clear expectations for food preparation, execution, sanitation, and teamwork.
• Maintain a positive, respectful, and productive kitchen environment.
• Lead by example, demonstrating professionalism, urgency, and accountability.
• Assist with employee scheduling, performance evaluations, and training.
• Collaborate with Front of House management to ensure smooth communication and efficient service.
• Step into any kitchen station as needed to support the team.

Food Quality & Culinary Execution

• Ensure every dish meets Whisk's standards for taste, presentation, portion size, and consistency.
• Supervise food preparation, cooking techniques, plating, and ticket execution.
• Maintain recipe compliance and consistent portion control.
• Monitor ticket times and ensure efficient execution during high-volume service.
• Identify opportunities to improve food quality and kitchen productivity.
• Support menu implementation, seasonal offerings, and recipe development.
• Maintain an organized, clean, and properly stocked kitchen.

Food Safety & Sanitation

• Maintain an active ServSafe Manager Certification.
• Ensure compliance with applicable health department regulations and food safety standards.
• Monitor food storage, labeling, dating, temperature controls, and sanitation practices.
• Enforce proper personal hygiene, handwashing, and uniform standards.
• Conduct routine kitchen inspections and immediately correct food safety concerns.
• Maintain readiness for health inspections and internal operational reviews.

Inventory, Cost Control & Operational Performance

• Assist with inventory management, ordering, receiving, and proper product rotation.
• Monitor food costs, portion control, waste, and product utilization.
• Help maintain appropriate inventory levels while minimizing unnecessary expenses.
• Understand kitchen labor management and productivity expectations.
• Identify operational inefficiencies and implement practical solutions.
• Assist the Head Chef in achieving established food cost, labor, and performance goals.

REQUIRED QUALIFICATIONS

• 3–5 years of professional kitchen experience, including leadership or supervisory responsibilities.
• Current ServSafe Manager Certification required.
• Proven, measurable success in kitchen operations, food quality, team development, efficiency, or cost management.
• Experience working in a high-volume, full-service restaurant environment.
• Breakfast and brunch culinary experience preferred but not required.
• Strong understanding of food safety, sanitation, inventory management, and kitchen operations.
• Ability to train, motivate, and hold kitchen employees accountable.
• Excellent communication, organizational, and problem-solving skills.
• Strong work ethic, reliability, and attention to detail.
• Ability to remain calm, organized, and productive during high-volume service.
• Willingness to work collaboratively, accept feedback, and lead by example.
• Flexibility to work weekends, holidays, and peak restaurant service periods.

PERFORMANCE EXPECTATIONS

Success in this role will be measured through:

• Food Quality & Consistency: Maintaining excellent food preparation, presentation, and recipe compliance.
• Kitchen Efficiency: Improving ticket times, station readiness, and overall service execution.
• Food Safety: Maintaining high sanitation standards and successful health inspections.
• Cost Management: Reducing unnecessary food waste, controlling portions, and supporting inventory accuracy.
• Team Development: Demonstrating measurable improvement in employee training, performance, and retention.
• Leadership & Accountability: Maintaining a positive kitchen culture, enforcing standards, and supporting the Head Chef and management team.

THE IDEAL CANDIDATE

Our ideal Sous Chef is someone who can both lead the kitchen and work alongside the team.

This individual understands that leadership is demonstrated through actions, not simply a title. They take ownership of results, remain solution-oriented under pressure, and recognize that consistent food quality and strong teamwork are essential to the guest experience.

Candidates should be prepared to discuss specific examples of measurable improvements they have achieved in previous kitchen roles.

At Whisk Breakfast & Brunch, we are looking for a Sous Chef who brings culinary skill, operational discipline, strong leadership, and a genuine commitment to teamwork.

Whisk Breakfast & Brunch is an equal opportunity employer.

Pay: $50,000.00 - $60,000.00 per year

Benefits:

• Food provided
• Paid time off
• Referral program

Work Location: In person