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Sous Chef at Ford Fry Restaurants - Atlanta

Ford Fry Restaurants - AtlantaMore Info

Full Time • Salary (47,500 – $55,000/yr. DOE)
Expires: Sep 5, 2019


Requirements

4 years


Job Details

Ford Fry Restaurants is seeking an Sous Chef to join our team!

The Sous Chef manages the hourly, back of house staff and assists in the day-to-day operations of all areas of the kitchen including production, prep, stewarding, purchasing and receiving. He/she is responsible for making sure that all line cooks are trained to create all menu items following the established recipes to ensure consistency of presentation and flavor. The Sous Chef will be able to effectively lead the kitchen in the absence of the Executive Chef, thinking positively and proactively to handle any obstacles and solve potential issues that may arise. The ideal candidate is a natural leader with ability to maintain, motivate and inspire a cohesive team, while working calmly under pressure. 5-years relevant experience preferred, 2 of which in a supervisory/lead cook capacity. Become part of a dynamic, innovative and heartfelt group of unique individuals!

Competitive salary: $47,500 – $55,000/yr. DOE + generous quarterly bonus program

Full benefit eligibility after 30-days of employment:

  • Major Medical, Dental, Vision, Life Insurance
  • Paid Time Off

Performance-based raises and promotions

50% discount at all Ford Fry Restaurants

Internal educational programs/training

Daily family meal

Closed most major holidays

"Good food starts in your own backyard" - Ford




Restaurant Group

Part of Ford Fry Restaurants

Ford Fry Restaurants (FFR) is a team of Atlanta-based chefs and restaurants helmed by Restaurateur Ford Fry. In January 2007, Fry put down roots in Atlanta with the opening of his first restaurant, JCT. Kitchen & Bar. In less than a decade, the company opened 10 more restaurants in Atlanta and one in Fry’s hometown of Houston. The food and environments Fry’s team creates continue to garner FFR significant accolades, including multiple James Beard nominations, FOOD & WINE magazine features, anEsquire magazine award for Best Restaurant in America, and inclusion on similar “best of” lists in Bon Appetit, Southern Living, the Atlanta Journal-Constitution, and more. Fry’s portfolio of restaurants includes JCT. Kitchen & Bar, no. 246, The Optimist, King + Duke, St. Cecilia, The El Felix, Superica, Marcel, State of Grace (FFR’s Houston property) and BeetleCat.

Executive ChefConstruction Manager