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Sous Chef

Delbar LLC
Posted a month ago, valid for 20 days
Location

Alpharetta, GA, US

Salary

$65,000 - $75,000 per year

Contract type

Full Time

Life Insurance

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Sonic Summary

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  • The position requires a minimum of 3 years of experience in kitchen management and offers a competitive salary of $60,000 per year.
  • Key responsibilities include overseeing daily kitchen operations, collaborating with culinary leadership, and ensuring high guest satisfaction.
  • The role emphasizes team development, requiring the individual to assist in hiring, training, and fostering a positive work culture.
  • Strict adherence to food safety standards and maintaining high health inspection ratings are crucial aspects of the job.
  • Additionally, the position involves managing kitchen costs, vendor relationships, and acting as a brand ambassador for Delbar.

Benefits:

  • Employee Health plan 50% paid by employer

  • Short term disability paid by employer

  • $20k life Insurance

  • Purchase up to $500k in life insurance

  • Dental, Vision, Long Term Disability


Operational Leadership & Collaboration

  • Take responsibility for daily kitchen operations including scheduling, task delegation, and maintaining a strong, active leadership presence during service.

  • Collaborate closely with the Chef de Cuisine, Culinary Director, front-of-house managers, and culinary team to ensure seamless operations and consistently high guest satisfaction.

Team Development & Culture

  • Assist in hiring, onboarding, training, coaching, and evaluating kitchen staff.

  • Foster a respectful, professional, and supportive team culture aligned with Delbar’s values.

  • Act as a mentor and leader to kitchen staff, motivating and developing team members through consistent feedback and accountability.

Food Safety & Cleanliness

  • Enforce strict adherence to food safety standards and health department regulations.

  • Maintain at least a 95 rating (with the goal of 100) on all health inspections.

  • Guarantee cleanliness and sanitation across all kitchen and storage areas.

Menu Execution & Culinary Excellence

  • Collaborate with the Chef de Cuisine and Culinary Director to develop and execute innovative, authentic Middle Eastern dishes.

  • Maintain the highest standards for food quality, presentation, taste, and consistency.

Cost & Vendor Management

  • Monitor and control kitchen costs, waste, and inventory in alignment with budget goals.

  • Manage relationships with designated vendors to ensure quality and timely supply of ingredients and kitchen essentials.

Facility Maintenance & Equipment

  • Oversee maintenance and proper use of kitchen equipment, ensuring all tools and facilities meet operational and safety standards.

Guest Experience & Brand Representation

  • Act as a brand ambassador for Delbar by engaging guests, managing feedback, and maintaining our reputation for excellence.

  • Review and respond to guest feedback, taking action to ensure continuous improvement.






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