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Job description
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.
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