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...