Sous Chef - FORTH Atlanta

Join the team redefining luxury hospitality in Atlanta. Join FORTH.

You know that feeling? When you walk into a hotel or a restaurant and everything—and everyone—just feels right? Where every detail is so considered, where everything is so seamless, that you can let out a deep sigh and really relax?

We create that feeling, with passionate people like you.

FORTH is thrilled to announce a variety of opportunities at our brand-new property opening summer 2024. It's a haven of luxury on the BeltLine's Eastside Trail that seamlessly combines a world-class hotel, an exclusive members club, exceptional dining experiences, and a holistic program of wellness treatments.

We're setting a new standard for the hospitality industry, so we're seeking talented individuals who hold themselves to a higher standard, too.

If you're dedicated, detail-oriented, and committed to delivering premier hospitality, we invite you to join the founding team that's creating this destination. FORTH stands for luxury, innovation, and community; contribute the energy, skills, and creativity that only you can.

Responsibilities

• Manage the day-to-day culinary operations of a single, or multiple, outlets within the policies and guidelines set forth by the company, including oversight of appropriate levels of staffing.

• Maintain a professional company image, including kitchen cleanliness, proper uniforms, and appearance standards.

• Maintain updated and accurate costing and documentation of all menu items prepared and sold in the food and beverage operations.

• Execute inventory based on outlined procedures and periods.

• Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and pilferage.

• Ensure that all kitchen equipment, including sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned regularly. Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. Notify the senior culinary leadership immediately of any maintenance and repair needs.

• Resolve issues of employee conflict, dissatisfied guests, and wrong stock orders with a quick solution.

• Rally staff during heavy shifts, resolving conflicts and getting the job done.

• Interact with guests, being friendly and courteous, to resolve service issues or concerns.

• Ensure the kitchen staff provides consistent product and service standards of the highest quality.

• Control BOH food costs through appropriate ordering, maintaining weekly inventory, reviewing financial reports, and taking appropriate actions.

• Accurately and easily communicate standards and cooking methods to staff, give orders and speak with guests clearly.

• Ensure a safe working environment to reduce the risk of injury and accidents.

• Maintain kitchen organization and cleanliness in compliance with Company and Health Department standards.

• Create, organize, and keep work schedules, shipments, cleaning schedules and more.

• Recruit, interview, and hire supervisory and hourly team members; supervise and motivate; take disciplinary action and recommend terminating hourly team members when necessary.

• Train employees, as assigned, on an ongoing basis.

• Lead by example to other team members and mentor new staff.

Required Experience

• Minimum 2 years experience cooking and/or supervising in a high-volume and detail-oriented culinary operation.

• Fully understand the purpose of and have the ability to produce all Mother Sauces, all stocks and have the ability to utilize them to make any other needed sauce.

• Competent in fabricating all meat, fish and poultry.

• Understand the differences and uses of all herbs and types of seasonings.

• Excellent product identification knowledge in produce, meats, fish, herbs, grains and equipment.

• Understand, and have the ability to train, on all basic cooking methods: braising, poaching, roasting, steaming, sauté, grilling, blanching.

• Excellent knife skills, ability to cut all vegetables and fruits in all utilized cuts and have the ability to train and monitor others..

• Management certified according to state health department criteria procedures.

• Attention to detail.

• Good people management skills, communication and listening skills.

• Proven ability to lead a team and communicate efficiently, both verbally and in writing.

• Must be flexible and adaptable to change.

• Demonstrated time management and organizational skills.

• Must be internally motivated and detail oriented and have a passion for teaching others.

• Exceptional time management and organization skills.

• Ability to work evenings, weekends, and holidays

• Carrying or lifting items weighing up to 75 pounds.

• Moving about the kitchen in a safe and secure manner.

• Handling food, objects, products, and utensils effectively and safely.

• Bending, stooping, standing, and kneeling.

• Withstand potential climate temperature changes in assigned work area.