Top 11 Sous chef Jobs in Greensboro, Ga

Sous Chef - Commissary
Reynolds Lake Oconee —Greensboro, GA
- Weekends as needed
- CPR Certification
- ServSafe
- Mid-level
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9d
Lead Line Cook
Reynolds Lake Oconee —Greensboro, GA
- $19 an hour
- CPR Certification
- Mid-level
- First Aid Certification
- Health savings account
- Dental insurance
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Bakery Sous Chef
Reynolds Lake Oconee —Greensboro, GA
- Overtime
- 18 years or older
- Mid-level
- Ability to climb stairs
- Flexible schedule
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Sous Chef - Culinary - Banquets
Reynolds Lake Oconee —Greensboro, GA
- CPR Certification
- ServSafe
- Mid-level
- Health savings account
- Dental insurance
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Senior Sous Chef - Creek Club Restaurant
Reynolds Lake Oconee —Greensboro, GA
- CPR Certification
- ServSafe
- Mid-level
- Health savings account
- Health insurance
Quick Apply
Pastry Sous Chef
Reynolds Lake Oconee —Greensboro, GA
- Overtime
- 18 years or older
- Mid-level
- Ability to climb stairs
- Flexible schedule
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Executive Chef - National Tavern
Reynolds Lake Oconee —Greensboro, GA
- CPR Certification
- Sales
- ServSafe
- Health savings account
- Paid holidays
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Cook - Line II
Reynolds Lake Oconee —Greensboro, GA
- $16 an hour
- Overtime
- Mid-level
- 2 years
- Kitchen
- Health savings account
- Health insurance
Quick Apply

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Lead Line Cook
Reynolds Lake Oconee —Greensboro, GA
Demonstrated ability to lead and direct others by example with mind set to grow. Minimum four (4) years experience in preparing fine foods with cook to order…
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Lead Line Cook- Bakery
Reynolds Lake Oconee —Greensboro, GA
Hearing and talking sufficient enough to communicate with members, guests, and co-workers. Knowledge - Possesses technical skills needed to fulfill required job…
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Sous Chef - Commissary

Reynolds Lake Oconee -
Greensboro, GA

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Job Details

9 days ago

Qualifications

Kitchen health and safety standards
Recipe adherence
Maintaining an organized workspace
Food service health code compliance
ServSafe
Safety regulations
Food safety sanitizing procedures
Commercial kitchen cleaning
Kitchen staff training
Managing kitchen staff
Accommodating special dietary needs
Team motivation (leadership skill)
Food preparation equipment operation
Training delivery
Staff development

Full Job Description

Duties and Responsibilities:

Assists Executive Chef in managing all food production coming from commissary.
Reports to Executive Chef and consults with them regarding daily changes and projected business.
Supervises and coordinates activities of cooks and other kitchen personnel.
Acts as a positive leader in the kitchen, setting standards for professionalism, urgency, and execution.
Prepares, cooks, and finishes sauces, stocks, dressings, and a variety of other products consistently with high-quality flavor profiles.
Ensures proper preparation of ingredients including chopping, portioning, weighing, rotating and storing food items.
Maintains consistency in recipe outcome, taste, and presentation according to established recipes and standards.
Oversees kitchen setup and breakdown, ensuring readiness for service and proper sanitation practices.
Leads by example in maintaining a clean, organized, and efficient kitchen.
Coordinates timing of production and staging with outlets to ensure smooth service flow.
Monitors food quality and corrects issues in real time during service.

Operational & Leadership Responsibilities:

Assists with training and mentoring kitchen staff, reinforcing proper techniques and standards.
Ensures adherence to food safety and sanitation regulations.
Participates in menu development, with emphasis on sauces, accompaniments, and flavor balance.
Maintains proper inventory levels and assists with ordering and cost control.
Communicates effectively with chefs and warehouse/delivery teams to ensure proper allocation of product to outlets.
Assumes responsibility for Executive Chef in their absence.

Safety Responsibilities and Requirements:

Strong culinary knowledge with emphasis on command of flavors, consistency and efficiency.
Demonstrated leadership ability in a fast-paced kitchen environment.
Ability to prepare and execute recipes with precision and consistency.
Knowledge of food safety, sanitation, and proper kitchen procedures.
Strong organizational and time-management skills.
Ability to maintain a clean and “show ready” kitchen environment at all times.
Ability to work flexible hours, including evenings, weekends, and holidays

Qualifications/Requirements/Experience/Education:

Previous experience as a Sous Chef, Lead Line Cook, or similar role
Culinary degree or equivalent professional experience
Advanced understanding of flavor profiles, reductions, emulsions, and finishing techniques
Able to read, follow and direct orders, lists and recipes
Culinary arts training or documented work history equivalent with demonstrated working knowledge of the kitchen, tools and equipment
Ability to train and motivate at the line level
Full knowledge and ability to safely produce food for allergies and diet preferences
Valid Serve Safe certification card required on duty
Must have the ability to stand, walk, bend, kneel, and lift up to 50 lbs. often
CPR/First Aid certification
Knowledge of Jonas, Time Management, Ultimate Software, and Reserve Interactive is preferred

Work Environment:

Fast-paced kitchen environment requiring multitasking and attention to detail
High standards of cleanliness, organization, and professionalism required at all times

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights (https://www.eeoc.gov/poster) notice from the Department of Labor.

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Refine Your Search

sous chef jobs in greensboro, ga

Sous Chef - Commissary

Lead Line Cook

Bakery Sous Chef

Sous Chef - Culinary - Banquets

Senior Sous Chef - Creek Club Restaurant

Pastry Sous Chef

Executive Chef - National Tavern

Cook - Line II

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