PRODUCTION SOUS CHEF - BOLD CATERING

Who you are: You are a passionate and driven culinary leader who thrives in a fast-paced environment. With your strong leadership skills, you inspire and mentor your team to maintain the highest standards of food quality, organization, and efficiency. Your keen attention to detail ensures that production runs smoothly, ingredients are managed properly, and cleanliness is always a priority. You excel at problem solving, adapting to challenges with a solution-oriented mindset while fostering a culture of accountability and teamwork. If you are dedicated to culinary excellence and take pride in leading a high-performing team, this role is perfect for you!
Who we are: Bold Catering & Design delivers distinction on demand. As Atlanta’s premier catering and event design company, we bring chef-inspired menus, iconic Atlanta venues and award-winning design to every event with expertise and passionate, professional service. We will provide a respectful workplace, surrounded by a professional team. Our benefits, for all of our team members, are competitive in the industry, with generous paid time off, flexible work location, opportunity for career growth, dining discounts and more.

KNOWLEDGE, SKILLS, AND ABILITIES:

• Extensive knowledge of culinary techniques, food preparation, and kitchen operations.
• Proven leadership and management abilities, with experience supervising teams in a fast-paced environment.
• Strong organizational and multitasking skills with the ability to prioritize effectively.
• Excellent problem-solving skills and the ability to make sound decisions under pressure.
• Proficiency in using kitchen management software and tools for inventory, scheduling, and production planning.
• Effective communication skills, both written and verbal, to provide clear instructions and feedback.

PHYSICAL REQUIREMENTS:

• Constant standing and walking
• Constant stooping, kneeling and crawling
• Frequent ascending or descending of ladders, stairs and/or ramps
• Must be able to stand and exert well-paced mobility for up to 8 hours per shift
• Frequent, continual, intermittent flexing and rotation of the spine, elbows and wrists
• Must be able to lift up to 15 lbs on a regular and continuing basis
• Occasional pushing, pulling, lifting or carrying up to 50 lbs, i.e. case of food, full ice buckets, etc
• Constant talking, expressing or exchanging ideas by means of spoken words and in the process of communicating with employees, clients and guests
• Must be able to work days, nights, weekends, and/or holidays as needed.
• Requires manual dexterity to use and operate all necessary equipment

• Lead and manage the production team, setting performance goals and fostering a culture of accountability and excellence to include developing and implementing training programs for team members, fostering skill development, and cross-training opportunities.
• Oversee all food production and prep activities, ensuring consistency, quality, improving efficiency, reducing waste in production processes, and adherence to company standards.
• Conduct routine quality checks and collaborate with the Executive Sous Chef on recipe development and refinement.
• Ensure kitchen and production areas meet the highest standards of cleanliness, organization, and food safety compliance.
• Manage walk-in refrigerators and storage areas, ensuring proper inventory rotation (FIFO) and minimizing waste.
• Assist in menu planning, tastings, and special event execution as needed.
• Work closely with the Steward Supervisor to maintain equipment and supply availability.