The sous chef will coordinate with the executive chef to oversee all back of the house operation at a Battle & Brew’s dining experience. They are responsible for preparing and executing the menu ensuring timely, quality and consistent plates. Sous chefs will play a role in hiring and training quality staff.
Sous Chefs need to have strong organization and leadership skills. Sous Chefs may need to fill in for the executive chef in planning and directing food preparation when necessary. Peak business can offer stressful situations, it’s important to maintain a positive and professional approach with coworkers. This position is full-time and often demands long hours with night, weekend, and holiday shifts.
Battle and Brew Sous Chefs adhere to and evangelize our core values, have a passion for customer experience and service and a can-do positive mentality in everything they do.
Job Responsibilities:
- Management of Back of House Staff
- Training and guidance for BoH
- Making sure all checklists and prep lists are being fully utilized
- Checking behind staff to ensure they are following industry best practices
- Checking staff out before finishing their shifts
- Relaying information pertaining to them from conversations with managers
- Communicating any procedural or equipment changes with the staff
- Hosting and supervising deep cleans and meetings
- Interviewing future staff
- Supporting staff during peak times or whenever needed
- Effectively manage kitchen staff, motivate them and assign duties fairly
Job Roles:
- Management of all back of house (BOH) staff including hiring, scheduling, training, and general supervision
- Responsibility for prep crew, line cooks and porters with support of management staff
- Responsibility of inventory, checklists, prep list, temperature logs, detail lists and other kitchen forms provided
- Helping with scheduling by understanding restaurant trends
- Identifying, creating, documenting and maintaining training requirements for staff
- Reprimanding behavioral issues for their staff
- Checking attitudes and behaviors
- Pursuing staff punctuality and professional appearance
- Ensuring kitchen staff adhere to set standards, procedures, rules and sanitation requirements
- Motivating and providing excellent leadership to staff
- Provide teaching moments to staff as they arise
- Hiring and training of BOH staff to Battle & Brew service standards
- Understanding of various cooking methods, ingredients, equipment and procedures
- Ensuring proper food temperatures when cooking and proper storage afterward
- Keeping all workstations and kitchen equipment clean, organized and sanitized
- Inventory and maintenance of par levels for back of house items
- Enforce and monitor all health, safety, and sanitation standards in their area
- Executing catering food production management for booked events
- Work closely with the Front of House Manager to provide a seamless experience
- Will report directly to the chef, general manager and owners
- Responsible for quality assurance of products and services
- Responsible for properly measuring kitchen ingredients and food portions
- Following “First in first out” (FIFO) inventory management system
- Oversee that all opening and closing duties of the sections are completed correctly and that cleanliness and maintenance are maintained
Job Type: Full-time
Pay: $45,000.00 - $50,000.00 per year
Benefits:
- Health insurance
- Paid time off
Experience level:
Pay rate:
Shift:
- 10 hour shift
- 8 hour shift
- Day shift
- Night shift
Weekly day range:
- Monday to Friday
- Weekends as needed
Work setting:
Ability to commute/relocate:
- Atlanta, GA 30328: Reliably commute or planning to relocate before starting work (Required)
Experience:
- Culinary experience: 5 years (Required)
Work Location: In person