Sous Chef - Ladybird Grove and Mess Hall
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Before you apply
LocationAtlanta, GA
Work modeon-site
Typefull-time
SeniorityLead
DepartmentSelect Restaurant
Company size11–50 people
First seenOct 26, 2026 · 1w ago
Verified live13h ago
At a glanceSummarised by Seekless from the posting.
Ensure all kitchen and food operations comply with health regulations and licensing guidelines
Hire, train, supervise, motivate, and develop kitchen staff
Assign tasks to cooks and kitchen staff based on station needs and skill levels
Train new kitchen staff on proper techniques, recipes, and safety protocols
Oversee all aspects of food preparation, production, and presentation
Conduct regular quality checks throughout the cooking process
Develop and implement creative, innovative, and high-quality menus
Collaborate with the Executive Chef to develop new menu items and specials
Assist with costing menu items to maintain profitability
Resolve all guest complaints related to food promptly and professionally
Monitor food inventory levels and place orders to maintain appropriate stock
Implement proper food rotation practices to prevent waste
Analyze food cost reports and identify opportunities to reduce costs
Oversee kitchen cleanliness and sanitation to ensure compliance with health codes
Maintain kitchen equipment and report maintenance issues
Manage kitchen workflow during peak service periods to optimize efficiency
Communicate effectively with the Executive Chef, kitchen staff, and other departments
Address any staff concerns or conflicts promptly
Prepare accurate, timely reports as needed
Represent the restaurant at outside functions as needed
Possess strong leadership, communication, organization, and relationship skills
Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm
Acute attention to detail in a fast-paced environment
Capable of producing a consistent product in a timely manner
Strong organizational, problem-solving, and analytical skills
Ability to manage priorities and workflow
Effective communication with people at all levels and from various backgrounds
Ability to stand/walk for 8-10 hours per day
Must be able to lift and carry up to 30 lbs
Will frequently stand, walk, reach, feel, bend, stoop, carry, finely manipulate, and key in data
Must be able to work in both warm and cool environments, indoors and outdoors
Must tolerate higher levels of noise from music and customer traffic
Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, and soy
Meet personal schedule requirements punctually
Be courteous, friendly, and pleasant
Bilingual in Spanish is a plus
Report to work in the required complete uniform
Maintain a well-manicured appearance and persona that reflects the restaurant's image
Benefits
Competitive pay
Career growth opportunities
Employee discounts
Referral bonus
Medical insurance
Dental insurance
Vision insurance
401(k)
Key Responsibilities:
•
Ensure all kitchen and food operations comply with health regulations and licensing guidelines; enforce adherence to safety standards and procedures.
•
Hire, train, supervise, motivate, and develop kitchen staff; manage schedules and workflow.
•
Assign tasks to cooks and kitchen staff based on station needs and skill levels.
•
Train new kitchen staff on proper techniques, recipes, and safety protocols, and provide performance feedback and coaching.
•
Oversee all aspects of food preparation, production, and presentation; ensure consistent adherence to recipes and presentation standards.
•
Conduct regular quality checks throughout the cooking process and address any inconsistencies or issues immediately.
•
Develop and implement creative, innovative, and high-quality menus; review and adjust menus as needed, collaborating with the Executive Chef to develop new menu items and specials.
•
Assist with costing menu items to maintain profitability and ensure consistent execution across all shifts.
•
Resolve all guest complaints related to food promptly and professionally.
•
Monitor food inventory levels and place orders to maintain appropriate stock; implement proper food rotation practices to prevent waste.
•
Analyze food cost reports and identify opportunities to reduce costs.
•
Oversee kitchen cleanliness and sanitation to ensure compliance with health codes; maintain kitchen equipment and report maintenance issues.
•
Manage kitchen workflow during peak service periods to optimize efficiency.
•
Communicate effectively with the Executive Chef, kitchen staff, and other departments, fostering a positive, collaborative team environment.
•
Address any staff concerns or conflicts promptly.
•
Prepare accurate, timely reports as needed to maintain operational effectiveness.
•
Represent the restaurant at outside functions as needed, promoting the establishment to the community
Qualifications/Skills:
•
Possess strong leadership, communication, organization, and relationship skills
•
Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm
•
Acute attention to detail in a fast-paced environment
•
Capable of producing a consistent product in a timely manner
•
Strong organizational, problem-solving, and analytical skills
•
Ability to manage priorities and workflow
•
Effective communication with people at all levels and from various backgrounds; bilingual in Spanish is a plus
Essential Physical Functions:
•
Ability to stand/walk for 8-10 hours per day.
•
Must be able to lift and carry up to 30 lbs.
•
Will frequently stand, walk, reach, feel, bend, stoop, carry, finely manipulate, and key in data.
•
Must be able to work in both warm and cool environments, indoors and outdoors.
•
Must tolerate higher levels of noise from music and customer traffic.
•
Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, and soy.
•
Report to work in the required complete uniform.
•
Maintain a well-manicured appearance and persona that reflects the restaurant’s image.
•
Meet personal schedule requirements punctually.
•
Be courteous, friendly, and pleasant.
Benefits:
•
Competitive Pay
•
Career Growth Opportunities
•
Employee Discounts on Food and Beverages
•
Referral Bonus Program
•
Medical, Dental, and Vision Plans
•
401(k) Retirement Plan
•
Supportive and Dynamic Work Environment
About the company
About Electric Hospitality:
Electric Hospitality is an innovative, Atlanta-based restaurant group and catering enterprise founded by acclaimed entrepreneur Michael Lennox. Celebrated Ladybird Grove & Mess Hall, Muchacho, Ranger Station, Electric Events, and the Eastside Swim & Social Club, our mission is to bring joy to our world by creating and sharing Electric Experiences and communities. What does this mean? We believe a life well lived is one where you share impossibly good times with others regularly. We create environments for ultimate enjoyment. We create spaces where positive energy, creativity. Culture and community intersect. Join our team and be part of something special!
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