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. 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 #J-18808-Ljbffr