Sous Chef

The Fox Theatre in Atlanta seeks a motivated, well-qualified candidate with experience as Sous Chef.

The Fox Theatre is seeking an experienced and creative Sous Chef to help lead our culinary operations and deliver exceptional dining experiences for our guests.

This position supports food preparation and service for the Marquee Club, specialty concessions, private events, meetings, and in-house catering.

Working closely with the Executive Chef, the Sous Chef assists with menu development, ingredient sourcing, food preparation, cooking, plating, and service execution.

This individual helps ensure that food is prepared and delivered efficiently while consistently meeting the Fox Theatres standards for quality, presentation, hospitality, and guest satisfaction.

In the Executive Chefs absence, the Sous Chef serves as the primary culinary leader and assumes responsibility for kitchen operations, staff leadership, quality control, and food safety.

The ideal candidate is a collaborative and dependable leader who can maintain high standards in a fast-paced, event-driven environment.

Key Responsibilities Assist the Executive Chef with the planning, coordination, and execution of culinary operations.Support food service for the Marquee Club, specialty concessions, private events, meetings, and in-house catering.Participate in menu research, development, and execution, including seasonal and event-specific offerings.Assist with ingredient sourcing and the selection of products that meet quality and cost expectations.Oversee food preparation, cooking, plating, and presentation to ensure consistency and quality.Help ensure that meals are prepared and served promptly and meet guest expectations.Lead kitchen operations in the absence of the Executive Chef.Supervise, train, mentor, and support culinary team members.Promote teamwork, open communication, accountability, and a positive working environment.Coordinate with front-of-house employees and other departments to support seamless event execution.Maintain an organized, sanitary, and safe kitchen environment.Ensure compliance with applicable health department requirements, food-safety standards, and HACCP guidelines.Monitor inventory levels, assist with ordering supplies, and help control food and labor costs.Minimize waste through proper forecasting, storage, preparation, and portion control.Address operational challenges promptly while maintaining service and culinary standards.Stay informed about culinary trends, techniques, technologies, and professional development opportunities.Perform other duties and responsibilities as assigned.