Ladybird Grove & Mess Hall

Experienced Sous Chef

Atlanta, GA

Sponsorship not specifiedDetected 20 days ago

BudgetingInventory ManagementLeadershipCommunicationProblem SolvingFood Safety

About the role

The Sous Chef (BOH Manager) oversees kitchen operations to ensure the highest quality of food preparation and guest satisfaction.
This role also involves inventory management, supply management, and fostering a positive team environment.

Hire, train, supervise, motivate, and develop kitchen staff; manage schedules and workflow.
Develop and implement creative, innovative, and high-quality menus; review and adjust menus as needed, collaborating with the Chef to develop new menu items and specials.
Assist in costing out menu items to maintain profitability and ensure consistency in menu execution across all shifts.
Manage kitchen workflow during peak service periods to optimize efficiency.
Maintain a well-manicured appearance and persona that reflects the image of the restaurant.

Ability to stand/walk for 8-10 hours per day.
Must be able to lift and carry up to 30 lbs.
Must be able to work in both warm and cool environments, indoors and outdoors.
Must be able to tolerate higher levels of noise from music and customer traffic.
Prepare accurate and timely reports as required to maintain operational effectiveness.
Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, and soy.

Minimum of 3 years of progressive experience in a professional kitchen, with at least 1-2 years in a supervisory role.
Proven experience in menu planning, food production, and quality control.
Strong knowledge of industry trends, culinary techniques, and food safety regulations.
Experience managing inventory, cost control, and budgeting preferred.
Familiarity with restaurant operating systems and point-of-sale (POS) systems.
Certification in food safety and responsible alcohol service is a plus.

include hiring and training kitchen staff, developing and implementing menus, managing food quality control, supervising food production, and maintaining compliance with health and safety regulations.
Ensure all kitchen and food operations comply with health regulations and licensing guidelines; enforce adherence to safety standards and procedures.
Monitor food inventory levels and place orders to maintain appropriate stock; implement proper food rotation practices to prevent waste.
Oversee the cleanliness and sanitation of the kitchen, ensuring compliance with health codes; maintain proper kitchen equipment and report any maintenance issues.

We are a group of individuals committed to powering electric experiences through hospitality.
We design, develop, curate, and manage brands and their spaces.
We hope to broadcast creative culture to the masses.
Our Mission: Our mission is to bring joy to our world by creating and sharing Electric Experiences with our guests, teams and communities.
What does this mean?
We simply believe that a life well lived is one where you share impossibly good times with others on a regular basis.
We are here to create environments for ultimate enjoyment.
We create spaces where positive energy, creativity. culture and community intersect.
Our Brands: Ladybird Grove & Mess Hall / Ranger Station Muchacho Reynoldstown / TigerSun Electric Events
Our mission is to bring joy to our world by creating and sharing Electric Experiences with our guests, teams and communities.

All duties and requirements outlined are essential job functions expected to be performed with or without reasonable accommodation.

This listing is sourced directly from Ladybird Grove & Mess Hall's careers page and normalized into a canonical job model.