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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $50,000.00 - $65,000.00
Work Schedule
Standard Hours
Day Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
Paid Time Off
401k
Dining Discounts
Wellness Program
pet benefits
Shoes for Crews discounts
Job Description
The Iberian Pig is a contemporary Spanish tapas restaurant with multiple locations, including Decatur, Atlanta, Nashville, and Charlotte. Renowned for its creative and shareable Spanish-inspired small plates, the Iberian Pig delivers an authentic and vibrant dining experience that is elevated by an extensive selection of Spanish wines and craft cocktails. This modern culinary establishment thrives in a high-energy, fast-paced environment that prioritizes exceptional professionalism and hospitality. The restaurant's dedication to delivering an outstanding guest experience is supported by a dynamic team culture, where employees are encouraged to demonstrate passion, creativity, and teamwork in their roles.
As a Sou... Show More
As a Sou... Show More
Job Requirements
- Minimum of three years in hospitality industry with kitchen leadership experience
- ability to work in fast-paced, high-energy environment
- capacity to stand, walk, bend, stretch, twist, climb, and move in confined spaces
- physical capability to lift or move up to 50 pounds without assistance
- strong organizational skills
- excellent communication skills
- ability to manage multiple tasks efficiently under pressure
Job Qualifications
- Minimum three years of experience in hospitality industry with proven leadership as a Lead Line Cook, Sous Chef, or equivalent
- strong knowledge of kitchen operations and Spanish cuisine
- excellent leadership and communication skills
- ability to manage inventory and labor costs
- experience training and mentoring kitchen staff
- familiarity with food safety and sanitation standards
- capability to work in high-energy fast-paced environment
Job Duties
- Oversee kitchen operations ensuring stations are set up and running smoothly
- lead and support kitchen staff by assigning tasks and delegating workload
- work all kitchen stations including expo
- assist with ordering, inventory, scheduling, and new menu rollouts
- help manage labor costs
- check deliveries, verify quality, and ensure proper storage
- track inventory levels and reduce waste through effective prep and stock rotation
- manage interviews and make hiring decisions
- train new service team members on duties, policies, and procedures
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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