Rooftop L.O.A. Logo

Sous Chef

Atlanta, GeorgiaFull-time
About the Job
Job Description: 
Position Purpose: The Sous Chef is responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other kitchen staff. As assistant to the Executive Chef and Executive Sous Chef, the Sous Chef will help with menu planning, inventory, and managing of supplies. Also, aid in making sure the kitchen is up to safety standards and that staff are obeying sanitation rules. The Sous Chef is responsible for staff scheduling and discipline, when necessary.  The Sous Chef will be responsible for service and properly running a station during service.
Essential Functions:
  • Prepares food to specifications before and during operations.
  • Following directions provided by the Executive Chef and Executive Sous Chef
  • Participate in meetings.
  • Properly measures and portions all food items. Complies with all portion sizes, quality standards, department rules, policies and procedures.
  • Ensures proper food temperatures are maintained and food is stored correctly.
  • Ensures freshness and quality of all menu items and orders upon receipt.
  • Packages all products to proper specifications.
  • Performs opening, closing and side work duties as instructed and according to proper guidelines.
  • Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked.
  • Follows and upholds all health codes and sanitation regulations.
  • Sets up and operates kitchen equipment.
  • Uses waste control guidelines and records all waste on spoilage sheet and daily protein counts.
  • Responsible for ordering and keeping inventory according to par levels.
  • Ability to work varied hours/days, including nights, weekends, and holidays, as needed.
Other Functions:
  • Communicate respectfully with all staff members and guests. 
  • Participate in pre-service lineups. 
  • Support FOH Operations to insure restaurant service exceeds the guests’ expectations. 
  • Team coaching includes advancement pathways for staff members and disciplinary action when needed.
  • Conduct self with a high level of integrity. 
Plans the activities of and schedules all food production and food service sanitation employees to maximize productivity while minimizing labor costs to achieve and improve upon budgetary guidelines. Hires, disciplines, and when necessary, recommends termination of food production and food service sanitation employees according to venue guidelines and policies.
  • To perform this job successfully, an individual must be able to perform each essential duty and responsibility satisfactorily. 
  • The requirements listed below are representative of the knowledge, skill, and/or ability required. 
  • Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
  • Minimum five years of formal culinary/quantity foodservice management training or commensurate experience; minimum two years of culinary management experience.
Most work tasks are performed indoors and outdoors. Extreme temperature changes may be possible, as we have a patio and the pool which are outside. Must be able to work in extreme temperatures like freezers    (-10°F) and kitchens (+110°F), possibly for one hour or more. 
  • Position requires walking and giving direction most of the working day; must be able to stand and exert well-paced mobility for up to 8 hours in length. The length of time of these tasks may vary from day to day and task to task. 
  • Must be able to exert a well-paced ability to reach different venues and other departments of the hotel on a timely basis. 
  • Must be able to exert well-paced ability in limited space. 
  • Must be able to bend, stoop, squat and stretch to fulfill tasks. 
  • Must be able to lift up to 50 lbs on a regular and continuing basis 
  • Must be able to lift trays of food or food items weighing up to 30 lbs. frequently Requires grasping, writing, standing, walking, repetitive motions, bending, climbing, listening & hearing ability, and visual acuity. 
  • Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
    About Rooftop L.O.A.

    Rooftop LOA (Leave of Absence), a Slater Hospitality concept, is the perfect spot for dining, socializing, private events, and poolside partying with views of the Atlanta skyline. Our 38,000 square foot rooftop consist of four areas including a full-service restaurant, a 1200 square foot resort style pool, an outdoor bar and gathering space, and a 150-person covered event pavilion. This adults-only rooftop with capacity for 1000 people is designed to be a sophisticated escape from the hustle and bustle of the Westside below. The intention for LOA is that guests feel like they are on vacation the moment they check in on the ground floor, before ever heading up to the roof. Once there, we want them to leave their world behind.