Sous Chef/Kitchen Manager - Paschal's Restaurant - Atlanta, GA

United States·Atlantamid

Kitchen ManagerFood Service

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Quick Summary

Overview

Essential Duties and Responsibilities Culinary Operations Assist in planning, preparing, and executing menu items according to established recipes and standards.

Technical Tools

Kitchen ManagerFood Service

Responsibilities

~1 min read

Assist in planning, preparing, and executing menu items according to established recipes and standards.
Oversee food preparation to ensure consistency, quality, presentation, and portion control.
Monitor food production and service to ensure timely delivery during peak operating hours.
Ensure all food products meet company and health department standards.
Participate in menu development and seasonal specials as directed.

Supervise and direct cooks, prep cooks, and other back-of-house team members.
Train, coach, and develop kitchen staff on culinary techniques, food safety, and operational procedures.
Assist with scheduling and labor management to meet business needs.
Foster a positive and collaborative work environment.
Serve as the kitchen leader in the absence of the General Manager.

Ensure strict compliance with all local, state, and federal health regulations.
Maintain food safety, sanitation, and cleanliness standards throughout the kitchen.
Conduct routine inspections of food storage, preparation areas, and equipment.
Ensure proper handling, labeling, dating, and storage of food products.

Assist with ordering, receiving, and inventory management.
Monitor food costs, waste, and product usage to maximize profitability.
Ensure proper rotation of inventory using FIFO (First In, First Out) procedures.
Maintain accurate inventory records and assist with monthly counts.

Support the delivery of high-quality food and exceptional guest service.
Address food-related concerns and provide solutions when necessary.
Work collaboratively with front-of-house management to ensure smooth operations.

Requirements

~1 min read

High school diploma or GED required; Culinary degree preferred.
Minimum of 2-5 years of progressive culinary experience in a high-volume restaurant, hotel, airport, or food service environment.
Prior supervisory or leadership experience preferred.
Strong knowledge of culinary techniques, food preparation, and kitchen operations.
Thorough understanding of food safety and sanitation standards.
Proficiency with kitchen equipment and inventory management systems.
Excellent organizational, communication, and leadership skills.