Sous Chef - Acre Bar N Grill

Position: Sous Chef - 7 Acre Bar N Grill

Location: Milton, GA

Job : 379

# of Openings: 1

Sous Chef - 7 Acre Bar N Grill

$50K to $55K annual salary

• Assist the Exec Chef in managing all aspects of the kitchen operations
• Oversee food preparation/production and ensure high-quality standards are met
• Collaborate with the culinary team to create innovative and delicious menu items
• Train and mentor kitchen staff on proper cooking techniques and food safety procedures for every station
• Monitor inventory levels and order supplies as needed
• Maintain a clean and organized kitchen environment
• Ensure compliance with health and safety regulations

• Baking Experience is a plus
• Proven experience as a Sous Chef or similar role in a fast-paced restaurant environment
• Strong knowledge of cooking techniques and food preparation
• Familiarity with restaurant management software and systems
• Experience in banquet or large-scale event planning is a plus
• Excellent leadership and communication skills
• Ability to work well under pressure and handle multiple tasks simultaneously

• Cook:
  Proficient in various cooking techniques and experienced in preparing a wide range of dishes
• Restaurant management:
  Knowledgeable about restaurant operations, including inventory management, staff scheduling, and customer service
• Banquet:
  Experienced in planning and executing large-scale events, including menu creation, logistics, and coordination with other departments
• Kitchen:
  Skilled in maintaining a clean and organized kitchen environment, ensuring food safety standards are met, and optimizing workflow efficiency
• Hospitality:
  Customer-focused mindset with a strong commitment to providing exceptional service to guests
• Food preparation:
  Expertise in preparing ingredients, following recipes, and ensuring consistent quality in food presentation
• Shift management:
  Ability to effectively manage kitchen operations during busy shifts, including delegating tasks, prioritizing orders, and maintaining smooth workflow
• Leadership:
  Strong leadership skills to motivate and guide kitchen staff, foster teamwork, and maintain a positive work environment
• Food service:
  Knowledgeable about proper serving techniques, portion control, and maintaining food quality during service
• Food management:
  Proficient in inventory control, ordering supplies, managing food costs, and minimizing waste