Executive Sous Chef

The Post Oak; Atlanta (GA); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Training program

Career development

Dining discounts

Health plans

Dental & vision

Life & disability coverage

401(k)

Paid time off

Bonus potential

Job summary

Morton's The Steakhouse in Downtown Atlanta is seeking an Executive Sous Chef or Sous Chef to lead a high-performing kitchen known for USDA Prime-aged steaks, fresh seafood, exceptional service, and guest experiences.

Join a premier steakhouse brand to advance your leadership career and work with a passionate team in the heart of Atlanta, near major venues and attractions.

Qualifications

• 2+ years of culinary management experience in upscale dining.
• Strong leadership and communication skills.
• Knowledge of sanitation and OSHA guidelines.

Responsibilities

• Ensure excellence in guest satisfaction through a hands-on, lead-by-example management style.
• Assist the Executive Chef in managing back-of-house staff, training, development and follow-up.
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution.
• Oversee weekly and monthly inventories, and ordering of food and supplies.
• Maintain sanitation procedures and organization of work area adhering to OSHA regulations.

Skills

Culinary management

Team leadership

Education

Accredited culinary program

Job description

Overview

Morton's the Steakhouse

Atlanta, GA

Executive Sous Chef / Sous Chef

Ready to elevate your culinary career with one of the most recognized names in fine dining? Morton's The Steakhouse in the heart of Downtown Atlanta is seeking an Executive Sous Chef or Sous Chef to help lead a high-performing kitchen known for USDA Prime-aged steaks, fresh seafood, exceptional service, and unforgettable guest experiences. Located near Atlanta's top destinations, including the Georgia Aquarium, Fox Theatre, and Georgia World Congress Center, this is an opportunity to grow your leadership career with a premier steakhouse brand while working alongside a passionate and talented team.

Benefits:

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid time off
• Monthly discretionary bonus potential

Responsibilities

• Ensuresexcellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
• Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Assist in overseeing weekly and monthlyinventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications

• At least 2 years of Culinary Management experience in an upscale / fine dining establishment

• Strong knowledge and attention to detailon back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolutionskills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus

EOE

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