Lead Kitchen Sous Chef — Grow with a High-Volume Team

FOGON AND LIONS MEDLEY LLC; Johns Creek (GA); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Employee discounts

Flexible Scheduling

Competitive Compensation

Career Advancement Opportunities

Job summary

Fogón and Lions | Concept 2 Table Hospitality Group in Johns Creek, GA is seeking a passionate Sous Chef to lead daily kitchen operations and uphold our standards of excellence. You will coach line cooks, manage prep, and ensure consistent quality across stations while controlling costs.

You’ll collaborate with the Executive Chef and front-of-house leaders to deliver outstanding service during high-volume service and train the team to perform at their best in a fast-paced environment.

Qualifications

• Previous Sous Chef or kitchen leadership experience.
• Experience in a high-volume, full-service restaurant.
• Strong culinary fundamentals and kitchen operations knowledge.
• Ability to lead and motivate a diverse culinary team.
• Excellent communication, organization, and problem-solving skills.
• Understanding of food cost, inventory, and labor management.
• Commitment to food safety, sanitation, and cleanliness.

Responsibilities

• Lead and support daily back-of-house operations.
• Maintain consistency, quality, portioning, and presentation across stations.
• Lead high-volume services with confidence and organization.
• Train and develop Line Cooks and other kitchen staff.
• Ensure prep, recipes, and stations meet standards.
• Monitor food quality and address issues before service.
• Assist with ordering, receiving, inventory, and product rotation.
• Support scheduling and labor management to maintain staffing levels.
• Collaborate with FOH leadership to ensure smooth service.
• Maintain a positive, respectful kitchen culture.

Job description

Fogón and Lions | Concept 2 Table Hospitality Group in Johns Creek, GA is seeking a passionate Sous Chef to lead daily kitchen operations and uphold our standards of excellence. You will coach line cooks, manage prep, and ensure consistent quality across stations while controlling costs.

You’ll collaborate with the Executive Chef and front-of-house leaders to deliver outstanding service during high-volume service and train the team to perform at their best in a fast-paced environment.