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Job Overview
Employment Type
Full-time
Work Schedule
Day Shifts
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Training and Development
Meal allowance
Job Description
South City Kitchen Vinings is a well-established restaurant known for its commitment to delivering exceptional dining experiences through quality Southern cuisine and a welcoming atmosphere. Located in the vibrant Vinings community, this restaurant blends traditional Southern flavors with contemporary techniques to create unforgettable meals for guests. The restaurant prioritizes excellence in food preparation, service, and hospitality, fostering a culture that values creativity, teamwork, and consistent quality. South City Kitchen operates from Monday to Friday for dinner service and offers both brunch and dinner on weekends, catering to a diverse clientele that appreciates fine dining with a Southern twist.
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Job Requirements
- Ability to work all line positions with proficiency and consistency
- Strong knife skills and culinary technique
- Capacity to stand and move for extended periods
- Ability to lift up to 50 lbs occasionally and 15 lbs regularly
- Flexibility to work days, nights, weekends and holidays
- Excellent listening and speaking skills for guest and team interactions
- Manual dexterity to operate kitchen equipment
- Experience with POS/computer systems
- Commitment to punctuality and attendance
- Reliable and creative work ethic
Job Qualifications
- High school diploma or equivalent
- Culinary degree or relevant certification preferred
- Previous experience in a supervisory kitchen role
- Strong leadership and team management skills
- Proficient in various cooking techniques and kitchen operations
- Excellent communication and interpersonal skills
- Ability to train and develop kitchen staff
- Knowledge of food safety and sanitation regulations
- Proficiency in inventory management and waste control methods
- Ability to work under pressure in a fast-paced environment
Job Duties
- Responsible for maximizing utilization of all product and controlling waste through the consistent use of all waste tracking tools, efficient product storage, usage, yield and rotation methods
- Actively seek to improve productivity and reduce hourly labor expense
- Assist chefs with inventory management, including physical counts, as directed
- Use and execution of established FGR SOPs including line checks, closing checklists, waste sheets, and weekly cleaning
- Assist with supervision of prep cooks, line cooks, and dish staff
- Supervise beginning shift set-up
- Supervise ending shift breakdown, including shift closing once signed off by EC
- Oversee dishwashers and assign cleaning projects
- Ensure the follow up and execution of all daily and weekly cleaning projects
- Serve as Lead Trainer for all BOH hourly employees
- Expected to have honest, open communication with staff, managers and owners
- Sets exemplary standard of self-accountability and timeliness/punctuality
- Uphold stringent standards of food quality, food handling practices, culinary technique and sanitation
- Consistently monitors and proactively manages workplace safety and back door security
- Knowledge of and ability to set-up, work, and break-down all line positions
- Work all line positions with proficiency and consistency
- Complete prep for all line positions to quality standards and expectations, as required
- Complete general prep for restaurant as directed by the EC and Sous Chef
- Help maintain appropriate par levels of prepped items by delegating and overseeing prep to ensure list completion daily
- Assist Chefs with daily line checks and periodic quality checks
- Assist with fabrication of proteins as directed by Chefs
- Assist with receiving, rotation and storage of product
- Ensures consistent adherence to recipe specifications
- Monitor and assist with line, prep kitchen, and walk-in cleanliness and organization, communicating all issues to the appropriate sous or EC
- Expo lunch or dinner shifts, once signed off by EC
- Assist Chefs with special menu production and execution
- Responsible for staff meals as directed
- Is responsible for executing and following up on BOH training program with chef
- Is responsible for assisting in the supervision of opening, closing and duration duties and daily cleaning projects
- Lead by example, exhibiting the highest standards in relation to FGR policies, procedures, standards and FGR Values
- Follow all standards, policies and practices outlined by EC
- Encourage exceptional productivity and hold hourly staff accountable through consistent feedback, setting examples and providing direction
Job Criteria
Experience
Entry Level (1-2 years)
Job Location
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