Lead Line Cook/Sous Chef

• Bus stop at SUMMERHILL, 0.1 mi away

  Routes: A

• Bus stop at CONVOCATION CENTER, 0.3 mi away

  Routes: A

• SUMMERHILL — 0.13 mi walk

72 Georgia Avenue SE, Atlanta, GA 30312

• Some experience required
• No walk-ins

Job Description: lead line cook/Sous Chef Location: Summerhill Reports To: Chef de cuisine / Executive Chef Overview We are seeking an experienced and passionate lead line cook/ Sous Chef to join our culinary team at Southern National is an upscale dining establishment known for its innovative menu and exceptional service. The ideal candidate will have a strong culinary background and a flair for creativity, and the ability to lead and motivate a team in a high-pressure environment. Key Responsibilities 1. Culinary Excellence Assist the Executive Chef and Chef cuisine in menu planning, development, and execution, ensuring a balance of creativity, seasonal inspiration, and customer appeal. Maintain the highest quality standards for food preparation and presentation. Oversee kitchen stations, ensuring all dishes are prepared accurately, efficiently, and to specification. 2. Team Leadership Supervise, train, and mentor kitchen staff, fostering a positive and professional working environment. Schedule and manage the kitchen team to ensure smooth daily operations. Step into the role of Executive Chef and Chef cuisine in their absence, managing all kitchen operations. 3. Operational Management Monitor food costs, inventory, and waste, ensuring efficient use of resources. Enforce health, safety, and sanitation standards, ensuring compliance with local regulations. Work collaboratively with the front-of-house team to maintain a seamless guest experience. 4. Problem Solving and Innovation Address any kitchen challenges promptly and effectively. Stay updated on industry trends and incorporate innovative techniques into the kitchen. Participate in the creation of special events and seasonal menus. Qualifications Proven culinary experience with a strong background in cooking and food preparation Expertise in inventory management and control Leadership skills with experience in supervising kitchen staff Knowledge of food service management and catering operations Familiarity with fine dining standards and banquet experience Ability to manage a kitchen efficiently while ensuring high-quality food production Job Types: Full-time, Part-time Pay: $17.00 - $25.00 per hour Benefits: Flexible schedule Work Location: In person