Sous Chef

Description

Experienced Sous Chef

Cypress Street Pint & Plate | Midtown Atlanta, Georgia

Cypress Street Pint & Plate is seeking an experienced, dependable, and hands-on Sous Chef to join our culinary leadership team. Cypress Street Pint & Plate is a Midtown Atlanta neighborhood favorite, known for great food, an outstanding craft beer selection, genuine hospitality, and a welcoming atmosphere. With a loyal following of regulars and new guests alike, Cypress brings together approachable food, cold drinks, and a team that takes pride in making everyone feel welcome.

As part of MooCoo Group, we believe exceptional restaurants are built by people who care about their guests, their teammates, and the quality of their work.

We are looking for a Sous Chef who leads by example, thrives in a fast-paced kitchen, and understands that consistency, preparation, and teamwork are essential to a successful service.

Working alongside the Chef, our Sous Chef helps oversee daily kitchen operations, supervises daytime prep and production, develops kitchen team members, and maintains our standards for food quality, cleanliness, and organization. The ideal candidate combines strong culinary skills with a practical understanding of labor, food costs, inventory, and the daily decisions that support a successful restaurant.

What We Are Looking For

• At least two years of kitchen management experience in a full-service, high-volume restaurant
• A hands-on leader who works alongside the team and sets clear expectations
• Strong culinary fundamentals and experience working multiple kitchen stations
• A general understanding of restaurant business operations and financials, including food cost, labor, inventory, and waste control
• The ability to coach, lead, and develop kitchen team members
• Strong prep planning, production, and organizational skills
• A commitment to consistent food quality, recipe execution, portion control, and presentation
• Calm, clear communication during high-volume service
• Dependable attendance, accountability, and a professional work ethic
• A commitment to food safety, kitchen cleanliness, and sanitation
• A desire to grow within MooCoo Group

Position Responsibilities

• Lead by example while working alongside the team
• Assist the Chef with daily Back of House operations
• Supervise all prep and production during day shifts, ensuring the kitchen is ready for service
• Set daily prep priorities and communicate production needs to the team
• Ensure menu items meet company standards for quality, consistency, portion size, and presentation
• Monitor product quality during receiving, storage, preparation, and service
• Coach, train, and develop prep cooks and line cooks
• Provide clear direction and timely feedback while maintaining a positive, accountable kitchen culture
• Assist the Chef with scheduling, staffing needs, and daily labor management
• Assist with inventory, ordering, receiving, and proper product rotation
• Support food cost goals through accurate prep, portion control, and waste reduction
• Maintain proper labeling, dating, storage, and food handling procedures
• Ensure kitchen stations, equipment, storage areas, and workspaces remain clean, organized, and service-ready
• Enforce food safety, sanitation, and health department standards
• Support service execution, including working stations and expediting as needed
• Complete opening, closing, and daily kitchen checks as assigned
• Communicate staffing, equipment, product, and operational concerns promptly
• Collaborate with the Chef, General Manager, and Front of House team to support smooth service and a consistent guest experience

Schedule and Availability

This role includes a strong focus on daytime prep and production, along with hands-on leadership during service. A flexible schedule is required based on restaurant needs.

Availability may include:

• Daytime prep and production shifts
• Evening shifts
• Weekends and holidays
• Opening and closing responsibilities
• Additional coverage during peak business periods

Qualifications

• Two or more years of kitchen management experience required
• Previous experience as a Sous Chef, Kitchen Manager, or Kitchen Supervisor in a full-service restaurant
• Strong understanding of kitchen operations, prep systems, and production planning
• General knowledge of restaurant financials and cost control
• Ability to lead, prioritize, and remain organized in a fast-paced environment
• Strong communication, time-management, and problem-solving skills
• Knowledge of food safety and sanitation requirements
• SERV Safe certification preferred, or willingness to obtain
• Ability to perform essential kitchen duties, including standing for extended periods and safely lifting up to 50 pounds, with or without reasonable accommodation

What We Offer

• Annual salary of $50,000–$60,000, based on experience
• Medical, dental, and vision insurance, subject to eligibility and plan terms
• Paid vacation in accordance with company policy
• Manager dining benefits at MooCoo Group restaurants
• Internal training and leadership development
• Opportunities for advancement within MooCoo Group
• A promote-from-within culture
• A professional, team-oriented environment where your leadership makes a daily impact

At Cypress Street Pint & Plate, we value leaders who take ownership, support their teams, and bring consistency to every shift. If you take pride in running an organized kitchen, developing others, and serving food you stand behind, we’d love to meet you.

Apply today and join the Cypress Street Pint & Plate culinary leadership team.