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Home › Companies › Ad821003 1acc 4960 A85b 9945dae07487 19000101 000001 › Sous Chef

Sous Chef

Ad821003 1acc 4960 A85b 9945dae07487 19000101 000001 · Atlanta, GA, US, Atlanta, GA · On Site · Active · $50,000–$55,000 / year · ADP Workforce Now Recruiting

Job facts

FieldValue
CompanyAd821003 1acc 4960 A85b 9945dae07487 19000101 000001
TitleSous Chef
Normalized title-
Department / team-
LocationAtlanta, GA, United States
Work modelOn Site
Employment typeFull Time
Salary$50,000–$55,000 / year
Statusactive
ATS providerADP Workforce Now Recruiting
Posted / first seen2026-06-07 / 2026-06-08
Changed / last seen2026-06-22 / 2026-06-22

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ATS provider jobsActive postings observed through ADP Workforce Now Recruiting.Open
Provider filtered searchThe same provider as a filtered job collection.Open
City jobsActive postings in Atlanta.Open
Work model jobsActive On Site postings.Open
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Original postingCanonical source or apply URL captured from the ATS.Open

Linked records

CompanyAd821003 1acc 4960 A85b 9945dae07487 19000101 000001
Source9316aa00-f14c-4d26-ad05-c7e543fd3c1c
ATS providerADP Workforce Now Recruiting

Description

Job Purpose: The Sous Chef is responsible for managing the kitchen staff in the absence of the General Manager and oversees the preparation of hot food and related inventory levels of the kitchen. The Sous Chef will be an on-site problem solver in the event of situations arising that require immediate action, and the Sous Chef will be provided the authority to make decisions to solve the problem following company procedures related to customer satisfaction, safety, and cost. Responsibilities and Associated Duties: Under the direction of the GM/Kitchen Management staff, the Sous Chef’s primary responsibility is to oversee the preparation of hot food and related inventory levels of the kitchen while maintaining Air Culinaire Standards. Quality Control each order for adherence to Corporate and Government guidelines. Maintain consistency in food quality standards. Rotate all products. Label and date all food in kitchen. Use preventative maintenance with all kitchen equipment. Train all kitchen staff on potential hazards and general safety and SOPs. ACW is utilizing Shipday for all its logistical information. All employees who are organizing or delivering catering are required to use Shipday for all order logistics and deliveries to include delivery photo at point of delivery and the name of the recipient at point of delivery. Cell phones are made available for all company business related tasks. Dress professionally and within the guidelines of Company procedures including the company approved uniform. Carry company provided cellphones/radios at all times when on duty out of the office and communicate with your local operation and the company call center as required or needed. Exhibiting a keen understanding and demonstration of hospitality principles. All other duties as assigned by the General Manager. Measures of Success: Smart Goals- success will be measured using the Smart Goals, which are established annually, just prior to the new Fiscal Year starting which include: Stellar Customer Service Integrity & Accountability Entrepreneurial Spirit Teamwork Commitment Knowledge, Experience and Skill Requirements: Four-year culinary degree preferred. Individual must have 5-7 years of experience in a kitchen environment within a catering or fine dining establishment. A current Safe Food Handling Certificate. Strong knowledge of proper food handling procedures and government regulations regarding the food code. Culinary preparation and excellent knife skills are a must. Demonstrated ability to work well with others in a team-driven, fast-paced environment is essential. Supervisory experience preferred. The Sous Chef must have an excellent driving record. OPERATIONAL DEMANDS The demands described here are representative of those that must be met by an employee to successfully perform the essential function of this job. Flexibility required to work weekends and holidays. LANGUAGE SKILLS Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. MATHMATICAL SKILLS Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. REASONING SKILLS Ability to apply good judgement understanding to carry out instructions furnished in written, oral, or diagram form. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to sit and talk or hear. The employee frequently is required to use hands to handle, reach and carry with hands and arms. The employee is required to stand and walk. The employee must lift and/or move up to 40 pounds. Disclaimer: This position description highlights a general description of duties and responsibilities. Employee(s) may be assigned other duties, in addition to or in lieu of those described herein, and any duties are subject to change at any time, according to the needs of the location or Company. Air Culinaire Worldwide, LLC. does not discriminate in any way to deprive any person of employment opportunities or otherwise adversely affect the status of any employee because of race, color, religion, sex, sexual orientation, genetic information, gender identity, national origin, age, disability, citizenship, veteran status, or military or uniformed services, in accordance with all applicable governmental laws and regulations.

Full job record

Job ID7ac8be6d2fb0055085cf49f485ce5c28bb07eeb4
Org ID6df8d5be-0a38-41a4-88e1-95d221cdb0e2
Source ID9316aa00-f14c-4d26-ad05-c7e543fd3c1c
Board ID9316aa00-f14c-4d26-ad05-c7e543fd3c1c
Provideradp_workforcenow
Provider Job Key536694
TitleSous Chef
Normalized Title—
Statusactive
Activeyes
Location TextAtlanta, GA, US, Atlanta, GA
Department—
Team—
Employment Typefull_time
Workplace Typeon_site
Remote Policy—
CountryUnited States
RegionGA
CityAtlanta
Salary Raw50000.00 To 55000.00 (USD) Annually
Salary Min50,000
Salary Max55,000
Salary CurrencyUSD
Salary Periodyear
Source URLhttps://workforcenow.adp.com/mascsr/default/mdf/recruitment/recruitment.html?cid=ad821003-1acc-4960-a85b-9945dae07487&ccId=19000101_000001&lang=en_US&type=JS&jobId=536694&jwId=9201221192167_1
Apply URLhttps://workforcenow.adp.com/mascsr/default/mdf/recruitment/recruitment.html?cid=ad821003-1acc-4960-a85b-9945dae07487&ccId=19000101_000001&lang=en_US&type=JS&jobId=536694&jwId=9201221192167_1
First Seen At2026-06-08 12:43:51Z
Last Seen At2026-06-22 13:10:19Z
Last Checked At2026-06-22 13:10:19Z
Last Changed At2026-06-22 13:10:19Z
Inactive At—
Source Posted At2026-06-07 17:33:00Z
Source Updated At—
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Extensions
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The Sous Chef will be an on-site problem solver in the event of situations arising that require immediate action, and the Sous Chef will be provided the authority to make decisions to solve the problem following company procedures related to customer satisfaction, safety, and cost.</p><p style='margin:0in;font-size:16px;font-family:\"Calibri\",sans-serif;margin-top:.55pt;'><br></p><h1 style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:6.0pt;font-size:16px;font-family:\"Calibri\",sans-serif;'><u>Responsibilities and Associated Duties:</u></h1><p style='margin:0in;font-size:16px;font-family:\"Calibri\",sans-serif;margin-top:2.55pt;margin-right:25.4pt;margin-bottom:.0001pt;margin-left:6.0pt;'>Under the direction of the GM/Kitchen Management staff, the Sous Chef&rsquo;s primary responsibility is to oversee the preparation of hot food and related inventory levels of the kitchen while maintaining Air Culinaire Standards.</p><p style='margin:0in;font-size:16px;font-family:\"Calibri\",sans-serif;margin-top:.55pt;'><br></p><div style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><ul style=\"margin-bottom:0in;list-style-type: disc;\"><li style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style=\"font-size:16px;\">Quality Control each order for adherence to Corporate and Government guidelines.</span></li><li style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style=\"font-size:16px;\">Maintain consistency in food quality standards.</span></li><li style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style=\"font-size:16px;\">Rotate all products. Label and date all food in kitchen.</span></li><li style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style=\"font-size:16px;\">Use preventative maintenance with all kitchen equipment.</span></li><li style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style=\"font-size:16px;\">Train all kitchen staff on potential hazards and general safety and SOPs.</span></li><li style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style=\"font-size:16px;\">ACW is utilizing Shipday for all its logistical information. All employees who are organizing or&nbsp;delivering catering are required to use Shipday for all order logistics and deliveries to include delivery photo at point of delivery and the name of the recipient at point of delivery. Cell phones are made available for all company business related tasks.&nbsp;</span></li><li style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style=\"font-size:16px;\">Dress professionally and within the guidelines of Company procedures including the company approved uniform.</span></li><li style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style=\"line-height:100%;font-size:16px;\">Carry company provided cellphones/radios at all times when on duty out of the office and communicate with your local operation and the company call center as required or needed.</span></li><li style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style=\"font-size:16px;\">Exhibiting a keen understanding and demonstration of hospitality principles.</span></li><li style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style=\"font-size:16px;\">All other duties as assigned by the General Manager.</span></li></ul></div><p style='margin:0in;font-size:16px;font-family:\"Calibri\",sans-serif;'><br></p><h1 style='margin-top:.05pt;margin-right:0in;margin-bottom:0in;margin-left:6.0pt;font-size:16px;font-family:\"Calibri\",sans-serif;'><u>Measures of Success:</u></h1><p style='margin:0in;font-size:16px;font-family:\"Calibri\",sans-serif;margin-top:2.55pt;margin-right:7.45pt;margin-bottom:.0001pt;margin-left:6.0pt;'>Smart Goals- success will be measured using the Smart Goals, which are established annually, just prior to the new Fiscal Year starting which include:</p><div style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><ul style=\"margin-bottom:0in;margin-left: 32px;\"><li style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><h1 style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:6.0pt;font-size:16px;font-family:\"Calibri\",sans-serif;'>Stellar Customer Service</h1></li><li style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><strong><span style=\"font-size:16px;\">Integrity &amp; Accountability</span></strong></li><li style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><strong><span style=\"font-size:16px;\">Entrepreneurial Spirit</span></strong></li><li style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><strong><span style=\"font-size:16px;\">Teamwork Commitment</span></strong></li></ul></div><p style='margin:0in;font-size:16px;font-family:\"Calibri\",sans-serif;margin-top:.35pt;'><strong>&nbsp;</strong></p><p style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;margin-left:6.0pt;'><strong><u><span style=\"font-size:16px;\">Knowledge, Experience and Skill Requirements:</span></u></strong></p><div style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><ul style=\"margin-bottom:0in;list-style-type: disc;\"><li style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style=\"font-size:16px;\">Four-year culinary degree preferred.</span></li><li style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style=\"font-size:16px;\">Individual must have 5-7 years of experience in a kitchen environment within a catering or fine dining establishment.</span></li><li style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style=\"font-size:16px;\">A current Safe Food Handling Certificate.</span></li><li style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style=\"font-size:16px;\">Strong knowledge of proper food handling procedures and government regulations regarding the food code.</span></li><li style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style=\"font-size:16px;\">Culinary preparation and excellent knife skills are a must.</span></li><li style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style=\"font-size:16px;\">Demonstrated ability to work well with others in a team-driven, fast-paced environment is essential.</span></li><li style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style=\"font-size:16px;\">Supervisory experience preferred.</span></li><li style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style=\"font-size:16px;\">The Sous Chef must have an excellent driving record.</span></li></ul></div><h1 style='margin-top:12.25pt;margin-right:0in;margin-bottom:0in;margin-left:6.0pt;font-size:16px;font-family:\"Calibri\",sans-serif;line-height:14.6pt;'>OPERATIONAL DEMANDS</h1><div style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><ul style=\"margin-bottom:0in;list-style-type: disc;\"><li style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style=\"font-size:16px;\">The demands described here are representative of those that must be met by an employee to successfully perform the essential function of this job.</span></li><li style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style=\"font-size:16px;\">Flexibility required to work weekends and holidays.</span></li></ul></div><p style='margin:0in;font-size:16px;font-family:\"Calibri\",sans-serif;margin-top:.1pt;'><br></p><h1 style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:6.0pt;font-size:16px;font-family:\"Calibri\",sans-serif;line-height:14.6pt;'>LANGUAGE SKILLS</h1><div style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><ul style=\"margin-bottom:0in;list-style-type: disc;\"><li style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style=\"font-size:16px;\">Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.</span></li></ul></div><p style='margin:0in;font-size:16px;font-family:\"Calibri\",sans-serif;margin-top:.55pt;'><br></p><h1 style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:6.0pt;font-size:16px;font-family:\"Calibri\",sans-serif;line-height:14.6pt;'>MATHMATICAL SKILLS</h1><div style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><ul style=\"margin-bottom:0in;list-style-type: disc;\"><li style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style=\"line-height:100%;font-size:16px;\">Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.</span></li></ul></div><p style='margin:0in;font-size:16px;font-family:\"Calibri\",sans-serif;'><br></p><h1 style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:6.0pt;font-size:16px;font-family:\"Calibri\",sans-serif;line-height:14.6pt;'>REASONING SKILLS</h1><div style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><ul style=\"margin-bottom:0in;list-style-type: disc;\"><li style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style=\"font-size:16px;\">Ability to apply good judgement understanding to carry out instructions furnished in written, oral, or diagram form.</span></li></ul></div><p style='margin:0in;font-size:16px;font-family:\"Calibri\",sans-serif;margin-top:.55pt;'><br></p><h1 style='margin-top:.05pt;margin-right:0in;margin-bottom:0in;margin-left:6.0pt;font-size:16px;font-family:\"Calibri\",sans-serif;line-height:14.6pt;'>PHYSICAL DEMANDS</h1><div style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><ul style=\"margin-bottom:0in;list-style-type: disc;margin-left: 31.950000000000003px;\"><li style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style=\"line-height:100%;font-size:16px;\">The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.</span></li><li style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style=\"font-size:16px;\">While performing the duties of this job, the employee is regularly required to sit and talk or hear.</span></li><li style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style=\"font-size:16px;\">The employee frequently is required to use hands to handle, reach and carry with hands and arms.</span></li><li style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style=\"font-size:16px;\">The employee is required to stand and walk.</span></li><li style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style=\"font-size:16px;\">The employee must lift and/or move up to 40 pounds.</span></li></ul></div><h1 style='margin-top:1.95pt;margin-right:0in;margin-bottom:0in;margin-left:6.0pt;font-size:16px;font-family:\"Calibri\",sans-serif;'>Disclaimer:</h1><p style='margin:0in;font-size:16px;font-family:\"Calibri\",sans-serif;margin-top:0in;margin-right:9.4pt;margin-bottom:.0001pt;margin-left:6.0pt;'>This position description highlights a general description of duties and responsibilities. Employee(s) may be assigned other duties, in addition to or in lieu of those described herein, and any duties are subject to change at any time, according to the needs of the location or Company.</p><p style='margin:0in;font-size:16px;font-family:\"Calibri\",sans-serif;margin-top:.05pt;'>&nbsp;</p><table cellpadding=\"0\" cellspacing=\"0\" align=\"left\" style=\"width: 67px;\"><tbody><tr><td height=\"0\" style=\"width: 67px;\"><br></td></tr><tr><td><br></td><td><br></td></tr></tbody></table><p><br></p><p>&nbsp;</p><p style='margin:0in;font-size:15px;font-family:\"Calibri\",sans-serif;margin-top:0in;margin-right:12.1pt;margin-bottom:.0001pt;margin-left:6.0pt;'><span style='font-size:15px;font-family:\"Calibri Light\",sans-serif;color:#414141;'>Air Culinaire Worldwide, LLC. does not discriminate in any way to deprive any person of employment opportunities or otherwise adversely affect the status of any employee because of race, color, religion, sex, sexual orientation, genetic information, gender identity, national origin, age, disability, citizenship, veteran status, or military or uniformed services, in accordance with all applicable governmental laws and regulations.</span></p>\n",
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