Sous Chef

Hospitality HQ (HHQ) is a creative consulting and management group offering bespoke solutions for culinary-driven concepts across the United States. Helmed by award-winning chef, restaurateur, TV personality, and cookbook author Akhtar Nawab, HHQ’s dynamic and comprehensive team prioritizes high-quality service at all levels, producing systems and marketing for food and beverage concepts that consistently optimize the guest experience.

Our newest project, Brasserie Lundi, located in Midtown, Atlanta, will be a bustling 100 seat restaurant, serving a cuisine in the French spirit with international influences. We are in search of a hardworking and dedicated Sous Chef with high volume experience and trained in French technique to help guide the kitchen. We believe in leading by example, finding grandness in the small details, and that putting work into the team is the best way to put work into the restaurant.
The Sous Chef is responsible for assisting the Chef de Cuisine in the daily operations of the Back of House. This includes the management of kitchen staff, supervision of food production and execution, quality and cost control, and the maintenance and sanitation of all Back of House related spaces and equipment.

• Training, mentorship, and support for all kitchen staff to ensure the creation of the best possible product and environment; this includes coaching and disciplinary action where needed.
• Developing all staff to promote internal growth within the team.
• Maintaining an organized and efficient kitchen with the use and dispersal of daily prep lists, clean and organized menu books, and production schedules planned to meet demand.
• Ensuring food quality and standard is consistently maintained at the highest level with preservice line checks, daily product checks in the walk in and dry goods spaces, and tasting ingredients and plates during service
• Assisting the chef and supporting the team during service.
• Working with the BOH management team to develop an inventive, seasonal menu, staying on top of current dining trends
• Ordering, tracking inventory, and minimizing waste to keep food cost below the budgeted amount
• Staying ahead of holiday menus, special menus, and off site events with proper planning, and submitted and tested menu items
• Overseeing that all BOH spaces are Health Department compliant
• Properly training all staff to work in a manner compliant with Health Department regulations
• Monitoring the state of all kitchen related equipment, noting repairs where needed and contacting the proper vendor when necessary
• Keeping an open line of communication with the Chef on any issues or challenges whileworking on active solutions
• Maintaining a relationship with the FOH to provide seamless service in the dining room
• Regularly attending preshifts and manager meetings to represent the BOH, and accurately inform FOH about food items and service notes

• Minimum of 3 years in a Sous Chef or lead line cook role
• ServSafe Certified
• Ability to lift up to 50 lbs
• Ability to stand for up to 8 hours
• Open availability including nights, weekends, and holidays