Roundsman

  • 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 ConsistencyWork all line positions with proficiency and consistency, as neededComplete prep for all line positions to quality standards and expectations, as requiredComplete general prep for restaurant as directed by the EC and Sous ChefServe as Lead Trainer for all BOH hourly employeesAssist Chefs with daily line checks and periodic quality checksAssist with fabrication of proteins as directed by ChefsAssist with supervision of prep cooks, line cooks, and dish staffSupervise beginning and ending shift set-up and breakdownAssist with receiving / rotation / storage of product and physical counts, as neededResponsible 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 OperationsSupervise beginning and ending shift set-up and breakdownFollow all developed systems and use checklists thoroughly and consistentlyKnowledge of and ability to set-up, work, and break-down all line positionsAssist with the general cleanliness and organization of the restaurantHelp maintain appropriate par levels of prepped itemsExpo lunch or dinner shifts as scheduled/requested by EC or Sous ChefAssist Chefs with special menu production and executionLead by example for all employeesFollow all standards, policies and practices outlined by ECEncourage exceptional productivity and hold hourly staff accountable through consistent feedback, setting examples and providing directionDaily ResponsibilitiesOpen or close kitchen as scheduledRead and use Shiftnote log book regularlyMonitor kitchen cleanliness and communicate issuesDelegate and oversee prep; ensure list completion dailyOversee dishwashers and assign cleaning projectsEnsure clean, organized prep kitchen and walk-in for next shiftMaintain a sense of unit efficiencies by maximizing utilization of all product, minimizing waste and working stations in coordination with shift staffing levelsJob 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 playerMore detail about South City Kitchen part of Fifth Group Restaurants, please visit Associated topics: chief chef, commercial kitchen, corporate, executive, executive chef, prep chef, restaurant assistant chef, restaurant chef, service manager, tavern
Associated topics: baker, chef, culinary, executive chef, executive kitchen, head chef, pastry, pastry chef, restaurant chef, sous


* 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.