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Sous Chef
C. Ellet's Steakhouse
2605 Circle 75 Parkway Southeast, Atlanta, GA 30339
Sous Chef at C. Ellet's Steakhouse

Sous Chef at C. Ellet's Steakhouse

C. Ellet's SteakhouseMore Info

Full Time • Salary (Based on Experience)
Closed on Jul 11, 2019

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Requirements

2 years


Job Details

The Sous Chef oversees food production and service for C. Ellet's, one of the region's premier Steakhouse destinations. This is a young and dynamic restaurant which is part of one of our nation's top restaurant groups. The position will work in a supervisory role, coordinating closely with Executive Chef Mark Alba to support the vision of the restaurant, overseeing both food and staff. This position is not for someone who does not want to be challenged, improve and learn.

About Hopkins & Company (HCo):
HCo, Chef Linton Hopkins and spouse/partner Gina Hopkins are respected leaders and visionaries in food, beverage, and hospitality through their continuous dedication to excellence. We offer a competitive pay and bonus structure, company paid Health Benefits, ongoing education opportunities, paid vacation, and more. Excellence in all we do supports, maintains, and strengthens our people and separates us from our competitors. Excellence exists at all levels of job function, employee class and in every decision we make. We choose to be excellent.

We are a privately owned restaurant group in the heart of the south. We love our community, our city and especially our employees. We do not believe that success comes from individual authority. Instead, we believe success is a collaboration among everyone that works with us. We foster an environment that nurtures, cultivates and encourages individual success. We encourage everyone to openly share suggestions, ideas, information and knowledge. If we hire you, it’s because we want to invest in you, your personal growth and your future.

Culinary Management

  • Establishing and maintaining our farmer relationships.
  • Responsible for producing sauces, stocks and food items that require advance preparation, including, not limited to, filling pasta, specially preparing seasonal vegetables and proper fabrication and cookery of meat and seafood.
  • Opening the kitchen each morning, and ensuring that it was properly shut down and cleaned the night before.
  • Taking a detailed inventory of the food storage areas to determine which items need to be re-ordered and responsible for giving the inventory list to the Chef de Cuisine.
  • Receiving food and food-related merchandise delivered to the kitchen in the mornings, inspecting them for quality and verifying that the invoice for each purchase contains correct information.
  • Completing order forms accurately and submitting them to the proper channels.
  • Working with Executive Director, Culinary & Hospitality on ingredient sourcing and advanced seasonal planning.
  • Conferring with the Chef de Cuisine and Executive Director, Culinary & Hospitality to ensure that all kitchen tools and foodstuffs are fully prepared for evening service.

 

Staff Management

  • Performing supervisory duties, such as hiring, training, developing, evaluating, and disciplinary counseling of all on-site employees, under the direction of the Executive Director, Culinary & Hospitality.
  • Ensuring staff is upholding leadership behaviors, core values and adhering to strategic and operational priorities.
  • Reviewing payroll and payroll-related forms; discussing exceptions and unusual circumstances with Executive/Assistant Directors’ of Operations and Culinary Team and approving/disapproving as appropriate.
  • Sharing inspiration and ideas with staff.
  • Ensuring that personnel issues are carried out in accordance with established company policies and procedures.
  • Maintaining open and clear communication with the staff.
  • Attending management meetings when scheduled. Representing business at Resurgens management and leadership meetings.
  • Attending and participating in training seminars as requested.
  • Conducting reviews and other periodic employee assessment as needed.

 

Operations

  • Requesting checks from RHG in a timely manner.
  • Delivering invoices to RHG in a timely manner.
  • Ensuring completion of various daily, weekly, monthly and quarterly reports in a timely and accurate manner.
  • Reviewing reports and making operating recommendations to Executive Directors and Culinary Team.
  • Working with Executive Director, Culinary to monitor maintenance activities and preventive maintenance programs.
  • Maintaining open and clear communication with the Executive/Assistant Directors’ of Operations and Culinary Team.

 

Other Requirements and Responsibilities

  • Representing Resurgens Hospitaltiy Group in a professional manner at all times
  • Full understanding of culinary techniques
  • Excellent knife skills
  • Good organizational skills
  • Ability to manage and supervise multiple teams at the same time
  • Ability to train and teach
  • Appreciation of our current context in the scope of culinary history

 

Education and Experience Qualifications

  • 5+ years’ experience in a hotel or fine dining environment
  • Bachelor’s Degree from accredited culinary school +

 

Physical Demands

  • Occasionally required to sit
  • Required to walk often and stand for long periods of time
  • Required to use hands to hold, carry, handle or feel
  • Required to reach with hands and arms
  • Required to talk and hear
  • Occasionally required to bend, lift or climb
  • Often required to lift moderate weights (25-50 pounds)
  • Occasionally required to lift heavy weights (50 pounds or greater)
  • Finger dexterity required
  • Hand coordination required
  • Specific vision abilities required for this job include: close vision, distance vision, ability to adjust or focus


This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities.

 


Compensation details

Performance Bonus based upon Sales, COGS and Labor Goals paid Monthy. Benefits Package Available - Insurance, Education Allowance, Dining Allowance, PTO (Vacation & Sick)


Required Skills

Advanced Knife Handling

Culinary Menu / Recipe Development

Enforcement Of Safety / Sanitation Standards

Expediting

Family Meal

Fish Cookery

Fish butchery

Food Handlers Certificate

Food Safety Knowledge

Frying

Grilling

Inventory

Kitchen Cleaning/Sanitation

Kitchen management

Meat Butchery

Meat Cookery

Menu development

On-site Special Events

Ordering / Purchasing

Ordering / Receiving

Over 300 covers a night

Portioning

Purveyor/Local Farmer Relationships

Receiving/Organizing

Sauce Development

Saute

Scheduling

Servesafe Certified

Staff education / motivation

Ticket Management

Vegetable Breakdown

Vegetable cookery

Read more


View Job Description

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Part of Hopkins and Company

C. Ellet’s delivers an inspired, contemporary dining experience by focusing on American steaks, seafood and oysters, along with vegetable dishes showcasing the area’s freshest seasonal ingredients, all within a warm, modern aesthetic. Opened in August 2017, C. Ellet’s brings an inspired culinary experience to Atlanta from chef Linton and Gina Hopkins. Both celebrating and redefining American cuisine, the restaurant delivers a vast offering of steaks, seafood and oysters with a unique sophistication, and incorporates fresh and local vegetables into new classics. The menu is emboldened by the duo’s interpretation of the complete, modern experience: a reimagining of the great American steakhouse, transforming all things loved about the signature into a chef- and ingredient-driven, seasonal restaurant that celebrates from-scratch cookery and cherished farmer relationships.

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