Job Description

Job Location: Boone's Restaurant and Bar - Atlanta, GA 30305Established in 2000 and based in Atlanta, Georgia, Bobby Jones Links is a club management and development company serving private, resort, daily fee, and public courses. At the heart of our work is a commitment to serving people and creating exceptional experiences for members, guests, and employees. We live by our core values: Make People Happy, Do What You Say, Strive for Excellence, Be Driven, and Grow Every Day. These principles shape our culture and drive our success. As Bobby Jones said, “The secret of golf is to turn three shots into two.” That same pursuit of excellence defines everything we do.
Overlooking the scenic Bobby Jones Golf Course, Boone's is a neighborhood restaurant known for delivering exceptional food, warm hospitality, and a welcoming atmosphere. Managed by Bobby Jones Links, Boone's features an innovative menu, handcrafted cocktails, an extensive selection of local and craft beers, and a thoughtfully curated wine list.
Named in honor of Augusta businessman, philanthropist, and avid golfer Boone Knox, Boone's is proudly operated by the nonprofit Bobby Jones Golf Course Foundation. As part of the Foundation's charitable mission, the restaurant plays an important role in supporting programs that make a positive impact through the game of golf.
Boone's is hiring a Junior Sous Chef. Primary responsibilities include:
- Assist the Head Chef and Sous Chef with the daily operation of the kitchen.
- Prepare and cook high-quality meals for members, guests, tournaments, weddings, and special events.
- Ensure food is prepared and presented to club standards.
- Supervise and support kitchen staff during service.
- Maintain a clean, organized, and safe kitchen in accordance with food safety and sanitation standards.
- Monitor food quality, portion control, and waste reduction.
- Assist with stock rotation, inventory management, and ordering supplies.
- Help develop seasonal menus and daily specials.
- Train and mentor junior kitchen staff where required.
- Step into leadership roles during the absence of the Head Chef or Sous Chef.
- Ensure consistency in service during busy periods, including weekends, holidays, and golf tournaments.

QualificationsRequired Skills
- Previous experience as a Chef de Partie or similar role, with a desire to progress into kitchen management.
- Strong knowledge of food preparation techniques, food safety, and kitchen operations.
- Ability to work efficiently in a fast-paced environment while maintaining high standards.
- Excellent organizational and time management skills.
- Strong communication and leadership abilities.
- Ability to work as part of a collaborative team.
- Flexibility to work evenings, weekends, and public holidays.
- Food Safety Certification (or willingness to obtain).
- Passion for delivering exceptional food and service to members and guests.
PHYSICAL DEMANDS & WORK ENVIORNMENT REQUIREMENTS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is frequently required to:
- Walk, sit, stand for long periods of time, bend, use hands to finger, handle, or feel; and talk or hear, stoop, kneel, crouch, close vision, distance vision, peripheral vision depth perception and ability to adjust focus.
- Lift up to 25 lbs. regularly; up to 50 lbs. occasionally and to lift overhead and push/pull, move lighter objects.
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
- Indoor conditions that may be warm.
- Work near: grill and fryer.
- Noise level in the work environment is frequently loud.