Senior Sous Chef

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