Atlanta | Sous Chef | Upscale Fine Dining

Madison Collective; Atlanta (GA); On-site; USD 50,000 - 65,000; Full time

Benefits offered by this job

Salary 50–65K

Health Insurance

Dental Insurance

Vision Insurance

Paid Time Off

Relocation if necessary for the right候

401k

Dining Discounts

EOE

Job summary

Madison Collective in Atlanta, GA is seeking an experienced line cook or sous chef with three years in upscale fine dining. This role is critical to daily kitchen execution and maintaining the highest standards.

As Sous Chef de Cuisine, you will lead stations, train staff, manage labor and food costs, and uphold mise en place discipline. You value structure, teamwork, and continuous culinary excellence. Relocation assistance available for the right candidate; salary range $50–65k plus benefits.

Qualifications

• At least 3 years of proven experience in fine-dining or Michelin-recognized kitchens.
• Strong command of classical technique and modern execution.
• Demonstrated ability to build and maintain organized kitchen systems.
• Deep respect for mise en place discipline and process.
• Calm, focused leadership style with high standards.
• Collaborative mindset and strong communication skills.
• Desire to grow within a serious, long-term culinary program.
• Must be authorized to work in the United States.

Responsibilities

• Oversee kitchen operations, ensure all stations are set up, stocked and running smoothly for service.
• Lead and support staff by assigning tasks and delegating workload.
• Work all stations including expo.

Skills

Classical technique

Modern execution

Kitchen leadership

Food cost management

Communication skills

Mise en place discipline

Team training

US work authorization

Job description

We are seeking an experienced line cook or sous chef with three years of experience in upscale fine dining and chef-driven environments. This role is critical to the daily execution of the kitchen and to maintaining the standards, discipline, and consistency required at the highest level of dining. The Sous Chef de Cuisine should have high attention to detail, precision, and a passion for fine dining.

This is an opportunity for a Sous chef who values structure as much as creativity, and who understands that excellence is built through repetition, systems, and team alignment.

Key Responsibilities

Operations

Overseeing kitchen operations, ensuring all stations are set up, stocked and running smoothly for service. Lead and support the staff by assigning tasks and delegate workload. Work all stations including expo.

Accounting & Administrative

Assisting with ordering, inventory, scheduling, and new menu rollouts. Help manage labor cost and food cost.

Inventory

Check deliveries, verify quality, and ensure proper storage. Track inventory levels and reduce waste by managing prep amounts and rotation stock effectively.

Human Resources

Manage Interviews and make hiring decisions. Trains new team members on duties, policies and procedures.

Qualifications

• At least 3 years of proven experience in fine-dining or Michelin-recognized kitchens
• Strong command of classical technique and modern execution
• Demonstrated ability to build and maintain organized kitchen systems
• Deep respect for mise en place discipline and process
• Calm, focused leadership style with high standards
• Collaborative mindset and strong communication skills
• Desire to grow within a serious, long-term culinary program
• Must be authorized to work in the United States.

Benefits

• Salary ($50-65K)
• Health Insurance, Dental Insurance, Vision Insurance
• Paid Time Off
• Relocation if necessary for the right candidate.
• 401k
• Dining Discounts
• EOE – We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity or Veteran status.