Sous Chef - Atlanta Police and Fire Academy

Proof of the Pudding has spent more than 40 years providing innovative food and beverage experiences, hospitality services, and operational expertise throughout Atlanta and beyond.

We are seeking an experienced and hands-on Sous Chef to support the daily culinary operation at the Atlanta Police Training Facility. Working closely with culinary and operational leadership, the Sous Chef will help lead kitchen production, food quality, menu execution, sanitation, scheduling, inventory and team development. This role is ideal for a strong culinary leader who can consistently execute quality food in a high-volume cafeteria environment while building an organized, efficient and positive kitchen culture.

Responsibilities:

• Support and help lead all daily culinary operations for the cafeteria at the Atlanta Police Training Facility.
• Oversee daily food preparation and production to ensure meals are ready on time and service periods run efficiently.
• Produce and supervise the production of consistent, high-quality food in a high-volume environment.
• Ensure all menu items are prepared according to approved recipes, portion standards, presentation expectations and company standards.
• Work collaboratively with the Cafeteria Manager to coordinate menus, service timing, anticipated volume and the overall guest experience.
• Assist with the development and implementation of creative, appealing and operationally efficient menu items.
• Support menu planning with consideration for food cost, seasonality, product availability, guest preferences and production capabilities.
• Schedule culinary staff and plan food production according to business demand, service schedules and company labor expectations.
• Direct, train, coach and develop cooks, prep staff and other culinary team members.
• Assist with hiring, onboarding and training new culinary employees.
• Maintain a hands-on leadership presence in the kitchen, actively supporting production and service as needed.
• Ensure proper food handling, temperature control, labeling, storage, rotation and sanitation procedures are followed at all times.
• Maintain the highest standards of kitchen cleanliness, organization, food safety and workplace safety.
• Assist with inventory management, product ordering, receiving and proper storage of food and supplies.
• Monitor food usage, portions and waste to support food-cost goals and responsible inventory control.
• Ensure kitchen equipment is used correctly, maintained appropriately and that operational or maintenance concerns are reported promptly.
• Coordinate with front-of-house leadership to ensure food is replenished appropriately and service remains smooth throughout meal periods.
• Help create and maintain a positive, professional and accountable culinary culture.
• Support special meals, facility needs or additional food service requirements as directed.
• Work closely with the Executive Chef.

Perform other related duties as needed.