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Executive Chef Assistant

2 months ago

Atlanta, Georgia, United States Lovett School Full time

**Job Summary**

The Lovett School, a prestigious independent K-12 educational institution, seeks a highly skilled and experienced Sous Chef to join its culinary team. As a key member of the kitchen staff, the successful candidate will be responsible for leading the culinary operation, ensuring the highest standards of food quality, and providing exceptional customer service.

**Key Responsibilities:**

  • Support the Head Chef in managing the kitchen team, ensuring efficient food preparation and presentation.
  • Develop and implement menu plans, taking into account nutritional value, flavor profiles, and dietary requirements.
  • Collaborate with the culinary team to maintain high standards of food safety, hygiene, and presentation.
  • Manage inventory, ordering, and stock control to minimize waste and optimize resources.
  • Provide exceptional customer service, ensuring a positive dining experience for students, faculty, and staff.
  • Assist in menu planning, food preparation, and presentation during peak periods.
  • Develop and maintain relationships with suppliers to ensure the highest quality ingredients and products.
  • Contribute to the development and implementation of new menu items, specials, and promotions.
  • Participate in staff training and development programs to enhance culinary skills and knowledge.

**Requirements:**

  • Minimum 2 years of experience in a senior culinary role, preferably in a high-volume, fast-paced environment.
  • Proven track record of leading a kitchen team, with a focus on quality, safety, and customer satisfaction.
  • Strong knowledge of food safety, hygiene, and presentation standards.
  • Excellent communication, leadership, and interpersonal skills.
  • Ability to work effectively in a team environment, with a focus on collaboration and mutual respect.
  • Flexibility to work varied shifts, including weekends and holidays.

**Preferred Qualifications:**

  • Culinary degree or certification from a recognized institution.
  • Experience with inventory management, ordering, and stock control.
  • Knowledge of nutritional value, flavor profiles, and dietary requirements.
  • Ability to develop and implement menu plans, taking into account nutritional value, flavor profiles, and dietary requirements.