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Sous Chef
Holeman and Finch Public House
1201 Peachtree St NE, Atlanta, GA 30361
Holeman and Finch Public House hiring Sous Chef in Atlanta, GA

Holeman and Finch Public House hiring Sous Chef in Atlanta, GA

Holeman and Finch Public HouseMore Info

Full Time • Salary (Based on Experience)
Expired: Jan 29, 2022

Sorry, this job expired on Jan 29, 2022. Below are other jobs that may be of interest to you.

Required Years of Experience

3 years


Job Details

The Sous Chef at Holeman + Finch fulfills a critical position within our brigade, assisting the Chef de Cuisine in the total managment of the cuisine and team in our kitchen. They oversees the food production and the culinary's service for the restaurant. All while representing the highest standards of professional and personal attributes and their respective business in a professional manner at all times, on and off premises.

                               

Duties

  • Engage with Local Farms and Artisans to ensure we are an active part of local agriculture community.
  • Cook their hearts out, inspire the people around them through their postivity and passion for food.
  • Maintaining consistency and deliciousness of all menu items.
  • Executing timely and accurate service of all food on a shiftly basis.
  • Responsible for assisting with the production of sauces, stocks and food items that require advance preparation, such as preparing seasonal vegetables and proper fabrication and cookery of meat and seafood.
  • Ensuring that the kitchen is properly stocked, cleaned and prepared for service.
  • Ensuring proper storage of food and food-related merchandise delivered to the kitchen each day, inspecting them for quality and notifying supervisor of any issues.
  • Guaranteeing all food comes out in a timely manner as well as up to our high standards.
  • Responsible for maintaining a clean and sanitary work station.
  • Maintaining a positive and professional approach with coworkers and customers.
  • Other duties as directed by Manager or Supervisor.

 

Other Requirements and Responsibilities

  • Full understanding of culinary techniques.
  • Excellent knife skills.
  • Good organizational skills.
  • Ability to work amongst a team environment.
  • Ability to train and teach.
  • Appreciation of our current context in the scope of culinary history.
  • Ability to learn and due admin work.
  • Ability to utilize executive chef and executive sous.
  • Ability to maintain and control food cost.
  • Ability to maintain and control labor.

 

Qualifications

  • Experience in meat and seafood fabrication.
  • Understands basic culinary techniques.
  • Excellent knife skills.
  • Appreciation of our current context in the scope of culinary history.
  • 2+ years of kitchen leadership experience in upscale, full-service restaurants.

 

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.

 

Working Conditions

  • Late nights and weekends required.
  • 12 hour shifts sometimes required.

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


Compensation Details

Compensation: Salary (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Potential Bonuses, Dining Discounts, Wellness Program, 401k Plan in the works!


Required Skills

Butchery

Communication

Team Management

Cooking Methods

Leadership

Safety and Sanitation

High Volume Cooking

Team Development and Training

Kitchen Equipment Use

Kitchen Management

Ordering / Purchasing

Tasting Food

Advanced Knife Skills

Following Recipes

Learning

Scratch Cooking

Station Setup / Breakdown

Charcuterie Making

Read more


View Job Description

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Farm To Table

Gastro Pub

Part of Hopkins and Company

From Chef Linton and Gina Hopkins, Holeman and Finch Public House opened in 2008 across the promenade from sister restaurant Restaurant Eugene as its casual counterpart. The menu, driven by chef Hopkins’ signature from-scratch, whole-animal approach and passion for fresh, local vegetables, boasts approachable fare with a refined touch. Promoting a sense of community with its kitchen nook-style seating and convivial ambience, the nationally acclaimed Atlanta destination offers an ever-evolving cocktail program, a passion for charcuterie and a menu altering in accordance with local and regional farmers’ cherished harvest. Esteemed for the creation of the legendary double-stack burger, locals and travelers alike venture to Holeman and Finch for carefully crafted plates, both adventurous and familiar.

General ManagerService and Floor ManagerBeverage and Service ManagerSee all open jobs (4)