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Title

Senior Sous Chef 

Location Bold Catering & Design - Catering  
Description

A Bold Senior Sous Chef will be an individual committed to maintaining Bold Catering & Design as the recognized leader in the catering industry. Responsibilities include any duties necessary to operate organized, well-managed shifts, ensure consistent and high quality food and maximize the profitability and organizational stability of the operation. This individual will manage from Bold and FGR company values, mission and purpose, and will make decisions with the long- term success of the company in mind. The role of Senior Sous Chef will be at the same time, very challenging and rewarding, and is considered the training ground for the Executive Sous Chef position.

Reporting Structure
The Bold Sous Chef reports directly to the Executive Sous Chef with dotted line to Executive Chef
Direct reports include: tasting chef, CAD Supervisor, execution team (serves as figurehead for leading trainings and executing timely annual reviews, shared responsibility with all chefs)

Food Quality and Consistency

  • Possesses and demonstrates excellent culinary skills
  • Sets an example for and instructs hourly staff members daily with sound culinary knowledge
  • Assists the Executive Sous Chef in the daily successful operation of the kitchen
  • Consistent adherence to food quality standards and culinary vision
  • Daily and ongoing event readiness and product quality checks
  • Participates with all culinary team members in the creative process for both custom events and menu development, within established parameters including planning, preparing, & costing
  • Regularly gives and gathers feedback from all and to all team members and sales staff with dignity and respect
  • Provides all clients and their guests with highest touch service
  • Practices sound culinary technique, proper facility management and sanitation practices daily
  • Assists with client tastings during the week when necessary
  • Assists subordinates with any needed items to ensure the successful day to day operation of Bold
  • Through management of tasting chef/line, ensure that all food items presented are consistent from tasting to tasting as well as from tasting to execution of the event.
  • Work with tasting chef to ensure that food is presented in a manner that is executable in the venue being sold
  • Attend all BEO meetings as Culinary representative with questions and feedback from peers, address with sales team and report back to other sous chefs as needed. Most of this will be obtained from Mondays' OPS meeting.
  • Lead the team in planning and execution of regular execution team/event chef trainings

Shift Management

  • Responsible for the daily operation of the kitchen in the absence of the Executive Chef and Executive Sous Chef
  • Development and assist with buffet diagrams focusing on always enhancing our operation through appropriate set up, operational efficiency and vision to push Bold to the next level daily
  • Coordinate leaves times with all BOH event chefs and follows up to ensure completion
  • Monitors and trains all event chefs to ensure that events are executed to perfection
  • Attend any site tours necessary for BOH planning
  • Coordinate with OPS to ensure proper vehicles and equipment needed for each event
  • Monitors Red Flag & assists with changes needed daily
  • Attends BEO Meetings to gather information on upcoming events
  • Develop new and existing event chefs utilizing training materials as well as on site instruction
  • Review schedule to assure proper staffing for all events and confirm all staffing on schedule for all events with the scheduling department.
  • Ensure all event chefs are following proper bold guidelines regarding uniforms, execution standards, presentation expectations, leftover policies, and all other written and verbal policies
  • Operates a clean/well maintained kitchen while holding all staff accountable for completion of opening and closing duties, executing all shift procedures, as well successful completion of events and shifts
  • Responsible for total management of event culinary staff on site, ensuring smooth shift operations and maximum guest satisfaction by following bold guidelines and procedures
  • Focused venue management skills including appropriate communication with venue operations to ensure that Bold is meeting and exceeding the venues standards
  • Responsible for developing and demonstrating excellent on site skills to guarantee consistent event timing, perfect plate and station presentations to maximize guest satisfaction
  • Monitors and proactively manages to exceed standards for food quality and consistency, event execution and services
  • Consistently monitors and proactively manages the following, during every shift; workplace safety, BOH event security, facility cleanliness.
  • Communicates professionally/proactively with all staff.
  • Assists daily when called upon to ensure proper receiving/storage and rotation of supplies, small wares, and all food products.
  • Effectively able to cover in absence of production sous or logistics sous chefs
  • Maintain up to date Communication Board; including client feedback, company information, policy/procedure updates, manager schedule, open positions, both hourly and salaried, any other work appropriate communication.

Financial

  • Shows an understanding of the P&L statement specifically; sales, labor, COS and controllables, budgets vs. actuals and how they contribute to PAC by actively providing P&L feedback on areas of responsibility
  • Ability to target problem areas, develop/execute programs to attack problem areas and attain successes
  • Manages and operates with a clear sense of profitability
  • Supervises/communicates with hourly staff and management to achieve budgeted costs with regard to all COS categories including labor, food and controllables

Controllables Management

  • Responsible for reporting any unit repair and maintenance to Executive Sous Chef
  • Responsible for participation with Executive Sous Chef in managing par levels for all chemicals and BOH supplies
  • Responsible for ordering of any supply items needed for daily operations
  • Responsible for timely and accurate inventories of areas of responsibility given by the Executive Sous Chef

BOH Scheduling and Labor Control

  • Responsible for daily monitoring of all BOH labor practices
  • Responsible for labor reconciliation including editing time punches when needed in absence of Execution Sous Chef
  • Responsible for regular communication with all Sous Chefs to achieve budgeted costs
  • Responsible with all Sous Chefs for maintaining proper staffing levels, including event chefs, prep cooks and support staff
  • Writing of production/support schedule in order to execute business at hand within budgeted guidelines

Education/Training

  • Leads all ongoing training of all BOH staff.
  • Holds hourly staff accountable for productivity and quality through consistent quality checks, effective meetings and consistent supervision and follow-up.
  • Responsible for overall staff professionalism on a daily basis
  • Complete understanding of operations recaps and is open to frank and candid discussion at BOH meeting ensuring direction is true. Looks to solve issues with proper follow up from items identified from the previous week.
  • Weekly follow up with Production Sous on the previous weeks events and challenges discovered within that pertain to work completed by prep team.
  • Work with tasting chef to identify dates he/she needs assistance in order to provide training for event chefs/lutimo/key execution team members

Management Skills

  • Overall professionalism - communication style, appearance, sets a positive example at all times
  • Interacts respectfully with staff members and managers.
  • Communication skills (both verbal & written)
  • Adheres to and assists in development of systems
  • Uses a mature, proactive and systematic approach to problem solving while maintaining a sense of urgency.
  • Exhibits resilience, commitment and an ability to adapt to difficult situations and emergencies.
  • Earns the respect of the staff through effective professional communication and a superior work ethic.
  • Exhibits excellent time & priority management skills
  • Drives hourly staff to improve performance through example and enthusiasm
 
About the Organization Consider a career with Fifth Group Restaurants or Bold Catering & Design companies with more than 25 years of experience working with the finest and most successful people in Atlanta's hospitality industry. Beyond that, we want it to be your home away from home; your #FGRfamily away from family. We invite you to be a part of a team where your co-workers care about your advancement as much as their own. Be a success. Be amazing. Be a FifthGrouper.

Working for us has its benefits. Some of our benefits (depending on your role) include:
• Paid time off
• Medical, dental, life, vision, and supplemental insurance
• 401(k) retirement plan with company matching funds
• Generous bonus plans
• Restaurant discounts and company-provided family meals
• Flex-spending and dependent-care accounts
• Cash-reward referral program
• Work anniversary gifts

Enjoy a harmonious work/life balance.
• Flexible schedules
• Collaborative work environment
• Opportunities to work for our catering company and other restaurants

We'll quench your thirst for knowledge. Learning opportunities such as...
• Detailed and ongoing training in hospitality, wine and spirits, and food-pairing  
Position Requirements

Physical Requirements

  • Constant standing and walking
  • Occasional stooping, kneeling and crawling
  • Occasional ascending or descending of ladders, stairs and/or ramps
  • Must be able to stand and exert well-paced mobility for up to 8 hours per shift
  • Frequent, continual, intermittent flexing and rotation of the spine, elbows and wrists
  • Must be able to lift up to 15 lbs on a regular and continuing basis
  • Occasional pushing, pulling, lifting or carrying up to 50 lbs, i.e. case of food, full ice buckets, etc
  • Constant talking, expressing or exchanging ideas by means of spoken words and in the process of communicating with employees
  • Requires manual dexterity to use and operate all necessary equipment
 
Full-Time/Part-Time Full-Time  
EOE Statement We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.  
Req Number BOL-22-00059  

This position is currently not accepting applications.

To search for an open position, please go to http://FIFTHGROUPRESTAURANTSLLC.appone.com



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