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