Sous Chef
On-siteSandy Springs, Georgia, United States
Job Summary
Lead culinary innovation using fresh, local ingredients and refined techniques while maintaining the highest standards of cleanliness, organization, and efficiency. Manage financials, including labor, cost of goods, and P&L oversight to drive profitability. Foster a positive, team-oriented work environment by mentoring and coaching culinary team members to uphold high standards. Oversee all back-of-house operations, ensuring timely food preparation and delivery, and ensure guest satisfaction through exceptional culinary experiences. Participate in training sessions, meetings, and team collaboration while adhering to all company policies, standards, and food safety regulations.
Required Qualifications
- 1–2+ years of back-of-house operations management, including at least 1 year as a Sous Chef
- Proven success in a fast-paced, high-volume environment
- Experience managing a full-service restaurant and mentoring team members
- Strong understanding of P&L, budgets, inventory, and labor management
- Familiarity with POS systems and OpenTable
- Ability to create memorable dining experiences and WOW moments
- Skilled in coaching, scheduling, and driving continuous improvement
- High school diploma or GED required
- Must be authorized to work in the USA with proper documentation
- Minimum age: 18; ability to obtain necessary licenses or permits
- Ability to stand for extended periods and work in a fast-paced environment
- Flexible schedule including nights, weekends, and holidays
- Excellent communication skills and strong math/cash-handling accuracy
- Leadership
- Culinary Expertise
- Teamwork
- Communication
- Attention to Detail
- Ability to Work Under Pressure
- Organizational Skills
- Adaptability
- Positive Attitude
- Work Ethic
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