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

Essential Duties and Responsibilities

Culinary Operations

• 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.

Leadership and Team Management

• 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.

Food Safety and Compliance

• 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.

Inventory and Cost Control

• 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.

Guest Experience

• 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.

Qualifications

• 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.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift and carry up to 50 pounds.
• Ability to work in hot, cold, and fast-paced environments.
• Frequent bending, reaching, twisting, and manual dexterity required.

Work Schedule

• Flexible availability, including mornings, evenings, weekends, holidays, and extended shifts as business needs require.

Preferred Certifications

• ServSafe Food Protection Manager Certification or equivalent.
• Culinary certifications from an accredited institution preferred.