Sous Chef/Gypsy Kitchen & Southern Gentleman ATL

What We Offer You

As a Sous Chef some of the benefits you can enjoy are:

• Medical, Dental, Vision, Short Term Disability, and Life and AD&D that starts the 1st day of the month following your start date
• Paid Time Off (PTO)
• Quarterly Bonus
• Parking Pass included
• Monthly dining spend allowance at all of our concepts
• 50% employee discounts for you and up to 3 guests, at our many brands! Click Here to see all of our brands

What You'll Be Doing

The Sous Chef works under the supervision of the Executive Chef, and is responsible for the day-to-day operation of the kitchen and direction of food preparation in the kitchen. Duties include:

Leadership and Management:

• Lead kitchen team in chef’s absence, and provides guidance to junior staff members.
• Responsible for maintaining proper staffing levels for kitchen staff to maintain budgeted labor cost.
• Supervise and communicate with kitchen staff and management to achieve budgeted costs related to labor, food, beverage, etc.
• Responsible for recruiting, interviewing, and submitting recommendations for new hires in Culinary operations.
• Responsible for executing new hire training for kitchen staff.
• Administers disciplinary action to kitchen staff when necessary and provides guidance on performance improvement.

Kitchen/Culinary Operations:

• Adhere to sanitation regulations and safety regulations
• Aids in the development and maintenance of a thorough and accurate recipe file.
• Assist with the preparation and planning of meal designs.
• Ensure kitchen activities operate in a timely manner.
• Resolve customer problems and concerns.
• Maintain accurate inventories with ongoing inventory analysis and management.
• Maintain accurate and timely costing of daily specials and menu items
• Manage par levels for all chemicals, BOH supplies, and small ware.
• Assist Executive Chef and General Manager with preventative maintenance and maintenance scheduling of all restaurant equipment.
• Responsible for waste tracking and control.
• Effective and thorough management of unit cleanliness.