| Roundsman in Atlanta, GA


  • South City Kitchen
  • $45,480.00 - 70,560.00 / Year *
  • 50 Robin Hood Rd NE
  • Atlanta, GA 30309
  • Full-Time
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The Roundsman/Tournant is a supervisory role with specific areas of responsibility and accountability and coordinates and supervises work of non-exempt kitchen staff. This position requires a commitment to quality and consistency, strong leadership skills, and the ability to communicate and work well with others. The individual filling this role must be reliable, creative, and consistent in both daily work ethic and production.

This is a salaried position with benefits and is looked at as the first step in the pathway to becoming an Executive Chef.

Food Quality and Consistency

Work all line positions with proficiency and consistency, as needed
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
Serve as Lead Trainer for all BOH hourly employees
Assist Chefs with daily line checks and periodic quality checks
Assist with fabrication of proteins as directed by Chefs
Assist with supervision of prep cooks, line cooks, and dish staff
Supervise beginning and ending shift set-up and breakdown
Assist with receiving / rotation / storage of product and physical counts, as needed
Responsible for maintaining a thorough and accurate recipe file, and ensures consistent adherence to recipe specifications.
Practices sound culinary technique, proper food storage and sanitation practices.
General Operations

Supervise beginning and ending shift set-up and breakdown
Follow all developed systems and use checklists thoroughly and consistently
Knowledge of and ability to set-up, work, and break-down all line positions
Assist with the general cleanliness and organization of the restaurant
Help maintain appropriate par levels of prepped items
Expo lunch or dinner shifts as scheduled/requested by EC or Sous Chef
Assist Chefs with special menu production and execution
Lead by example for all employees
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
Daily Responsibilities

Open or close kitchen as scheduled
Read and use Shiftnote log book regularly
Monitor kitchen cleanliness and communicate issues
Delegate and oversee prep; ensure list completion daily
Oversee dishwashers and assign cleaning projects
Ensure clean, organized prep kitchen and walk-in for next shift
Maintain a sense of unit efficiencies by maximizing utilization of all product, minimizing waste and working stations in coordination with shift staffing levels
Job Requirements: Shown on Web
* 2+ years of experience in upscale casual, high volume restaurants on all stations on the line

* Expediting

* Supervisory skills

* Ability to demonstrate cooking techniques

* Consistent technique

* Basic Windows and computer knowledge

* Passion for food

* Reliable, hard working, dedicated and trustworthy

* Desire to learn

* Self-starter

* A winning spirit and desire to succeed

* Eye for detail; food, service, staff and physical structure

* Team player
More detail about South City Kitchen part of Fifth Group Restaurants, please visit
Associated topics: chef, commercial kitchen, culinary school, deli chef, pastry chef, restaurant assistant chef, salad chef, service manager, sous, sous chef

* The salary listed in the header is an estimate based on salary data for similar jobs in the same area. Salary or compensation data found in the job description is accurate.