Experienced Sous Chef

Electric Hospitality Co.; Atlanta (GA); On-site; USD 52,000 - 70,000; Full time

Benefits offered by this job

Competitive pay

Employee discounts

Bonus programs

Medical benefits

401(k) plan

Supportive work environment

Job summary

Electric Hospitality is seeking an Experienced Sous Chef in Atlanta to lead kitchen operations, hire and train staff, and develop menus. The role emphasizes quality control, safety compliance, and cost management in a fast-paced environment.

You will oversee inventory, coordinate with the Executive Chef, and maintain a positive team atmosphere while delivering consistently high-quality dishes to guests.

Qualifications

• 3+ years progressive experience in a professional kitchen, with 1–2 years in a supervisory role.
• Strong knowledge of menu planning, food production, and quality control.
• Understanding of industry trends, culinary techniques, and food safety regulations.
• Experience managing inventory, cost control, and budgeting is preferred.
• Familiarity with restaurant operating systems and POS systems.
• Certification in food safety and responsible alcohol service is a plus.

Responsibilities

• Oversee kitchen operations to ensure high-quality food and guest satisfaction.
• Hire, train, supervise, motivate, and develop kitchen staff; manage schedules and workflow.
• Assign tasks to cooks based on station needs and skill levels.
• Train new staff on techniques, recipes, and safety protocols; provide feedback.
• Ensure consistency in recipes, presentation, and portion control across shifts.
• Conduct regular quality checks and address any inconsistencies in meals.
• Develop and implement creative menus; collaborate with Chef on new items and specials.
• Assist in costing menu items to maintain profitability and standardization.

Skills

Leadership

Communication

Organization

Bi-lingual Spanish

Problem-solving

Attention to detail

Job description

Experienced Sous Chef

Electric Hospitality Atlanta, Georgia, United States

About this position

About Electric Hospitality

Who We Are:

We are a group of individuals committed to powering electric experiences through hospitality. We design, develop, curate, and manage brands and their spaces. We hope to broadcast creative culture to the masses.

Our Mission:

Our mission is to bring joy to our world by creating and sharing Electric Experiences with our guests, teams and communities. What does this mean? We simply believe that a life well lived is one where you share impossibly good times with others on a regular basis. We are here to create environments for ultimate enjoyment. We create spaces where positive energy, creativity. culture and community intersect.

Our Brands:

• Ladybird Grove & Mess Hall / Ranger Station
• Muchacho Reynoldstown / TigerSun
• Electric Events

Location:

• Muchacho Reynoldstown

Job Summary:

• The Sous Chef (BOH Manager) oversees kitchen operations to ensure the highest quality of food preparation and guest satisfaction. Key responsibilities include hiring and training kitchen staff, developing and implementing menus, managing food quality control, supervising food production, and maintaining compliance with health and safety regulations. This role also involves inventory management, supply management, and fostering a positive team environment.

Key Responsibilities:

• Ensure all kitchen and food operations comply with health regulations and licensing guidelines; enforce adherence to safety standards and procedures.
• Hire, train, supervise, motivate, and develop kitchen staff; manage schedules and workflow.
• Assign tasks to cooks and kitchen staff based on station needs and skill levels.
• Train new kitchen staff on proper techniques, recipes, and safety protocols, and provide performance feedback and coaching.
• Oversee all aspects of food preparation, production, and presentation; ensure consistent adherence to recipes and presentation standards.
• Conduct regular quality checks on food items throughout the cooking process and address any inconsistencies or quality issues immediately.
• Develop and implement creative, innovative, and high-quality menus; review and adjust menus as needed, collaborating with the Chef to develop new menu items and specials.
• Assist in costing out menu items to maintain profitability and ensure consistency in menu execution across all shifts.
• Resolve all guest complaints related to food promptly and professionally.
• Monitor food inventory levels and place orders to maintain appropriate stock; implement proper food rotation practices to prevent waste.
• Analyze food cost reports and identify areas for cost reduction.
• Oversee the cleanliness and sanitation of the kitchen, ensuring compliance with health codes; maintain proper kitchen equipment and report any maintenance issues.
• Manage kitchen workflow during peak service periods to optimize efficiency.
• Communicate effectively with the Executive Chef, kitchen staff, and other departments to foster a positive, collaborative team environment in the kitchen.
• Address any staff concerns or conflicts promptly.
• Prepare accurate and timely reports as required to maintain operational effectiveness.
• Represent the restaurant at outside functions as needed, promoting the establishment to the community.
• Possesses strong leadership, communication, organization, and relationship skills
• Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm
• Acute attention to detail in a fast-paced environment
• Capable of producing a consistent product in a timely manner
• Strong organizational, problem-solving, and analytical skills
• Ability to manage priorities and workflow
• Effective communication with people at all levels and from various backgrounds; bi-lingual in Spanish a plus

Education and/or Experience:

• Minimum of 3 years of progressive experience in a professional kitchen, with at least 1-2 years in a supervisory role. Proven experience in menu planning, food production, and quality control.
• Strong knowledge of industry trends, culinary techniques, and food safety regulations.
• Experience managing inventory, cost control, and budgeting preferred.
• Familiarity with restaurant operating systems and point-of-sale (POS) systems.
• Certification in food safety and responsible alcohol service is a plus.

Essential Physical Functions:

• Ability to stand/walk for 8-10 hours per day.
• Must be able to lift and carry up to 30 lbs.
• Will frequently stand, walk, reach, feel, bend, stoop, carry, finely manipulate, and key in data.
• Must be able to work in both warm and cool environments, indoors and outdoors.
• Must be able to tolerate higher levels of noise from music and customer traffic.
• Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, and soy.
• Maintain a well-manicured appearance and persona that reflects the image of the restaurant.
• Meet personal schedule requirements punctually.
• Competitive Pay
• Employee Discounts on Food and Beverages
• Bonus Programs
• Medical, Dental, and Vision Plans
• 401(k) Retirement Plan
• Supportive and Dynamic Work Environment

Please note that this job description has been reviewed to exclude marginal functions that are incidental to the core job duties. All duties and requirements outlined are essential job functions expected to be performed with or without reasonable accommodation. It is important to understand that this job description does not limit the employee solely to the listed duties. Employees may be assigned additional job-related tasks by their supervisor as needed.