Award-Winning Sous Chef | Lead High-Volume, Innovative Kitchen

K5 Hospitality; Atlanta (GA); On-site; USD 60,000 - 85,000; Full time

Benefits offered by this job

Competitive base salary

Health and wellness benefits (Medical,

Dental and Vision

Growth opportunities within the group

Paid Time Off: 2 weeks vacation and 5S

Dining allowance across locations

Job summary

K5 Hospitality is seeking a passionate Sous Chef to join our award-winning restaurant group and support the execution of exceptional dining experiences across our high-volume, upscale kitchens.

In this role you will assist the Executive Chef, supervise line cooks, manage safety and inventory, participate in menu development, and help uphold the highest standards while fostering a positive kitchen culture. Competitive base salary and comprehensive benefits offered.

Qualifications

• 2–3 years in upscale or high-volume kitchens.
• Strong leadership and communication skills.
• Passion for high-quality food and culinary innovation.
• Knowledge of safety standards and inventory control.
• Ability to thrive in a fast-paced, team-oriented environment.
• Culinary degree preferred but not required.

Responsibilities

• Assist the Executive Chef in all kitchen operations, ensuring consistency and quality in every dish.
• Supervise and train line cooks and kitchen staff.
• Maintain high standards of food safety, cleanliness, and kitchen organization.
• Help manage inventory, food cost, and waste control.
• Participate in menu planning and development of new dishes.
• Ensure efficient prep and service, even during high-volume shifts.
• Uphold company standards and promote a positive kitchen culture.

Skills

Leadership

Communication

Attention to detail

Team oriented

Food safety

Education

Culinary degree (preferred)

Job description

K5 Hospitality is seeking a passionate Sous Chef to join our award-winning restaurant group and support the execution of exceptional dining experiences across our high-volume, upscale kitchens.

In this role you will assist the Executive Chef, supervise line cooks, manage safety and inventory, participate in menu development, and help uphold the highest standards while fostering a positive kitchen culture. Competitive base salary and comprehensive benefits offered.