About the role
We’re partnering with a well-known, lifestyle-driven hotel in Atlanta seeking a Senior Sous Chef to serve as the #2 leader in the kitchen, reporting directly to the Executive Chef.
This is a hands-on leadership role focused on driving execution, maintaining standards, and supporting day-to-day kitchen operations within a high-energy, dinner-driven restaurant environment.
Requirements
What You’ll Do
- Act as the second-in-command in the kitchen, supporting the Executive Chef in all culinary operations
- Oversee daily service execution, including running expo during dinner service and supporting any station as needed
- Lead, train, and develop BOH team members, including oversight of one Sous Chef
- Monitor and manage food cost, inventory, ordering, and waste control
- Create and maintain efficient prep systems, including hands-on involvement in butchery and production
- Manage scheduling and labor to align with business levels
- Ensure consistency in food quality, presentation, and timing
- Maintain all health, safety, and sanitation standards
- Support menu execution and contribute to ongoing culinary development
What We’re Looking For
- 3–6+ years in a Sous Chef or Senior Sous Chef role
- Experience in elevated, fine dining or high-quality culinary environments
- Strong understanding of food cost management, inventory systems, and kitchen operations
- Hands-on leader who is comfortable working the line and running service
- Experience with butchery and high-level prep techniques
- Ability to lead a team and maintain composure in a fast-paced, high-pressure environment
- Strong organizational and communication skills
About the Kitchen
- Focused on a restaurant-driven concept (no banquet oversight)
- Dinner service 7 nights per week
- Brunch service on Saturday and Sunday
- High emphasis on execution, consistency, and guest experience
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