Senior Sous Chef

Altius Search Group LLC; Atlanta (GA); On-site; USD 55,000 - 75,000; Full time

Job summary

Altius Search Group LLC is seeking a Senior Sous Chef in Atlanta to serve as the #2 leader in the kitchen. This hands-on leadership role involves overseeing kitchen operations, driving execution, and maintaining high culinary standards within a fast-paced restaurant environment. The ideal candidate will have 3–6+ years of experience in a Sous Chef role and should excel in food cost management, team leadership, and maintaining consistency in food quality. The position emphasizes a high guest experience with dinner service seven nights a week.

Qualifications

• 3–6+ years in a Sous Chef or Senior Sous Chef role.
• Experience in elevated, fine dining or high-quality culinary environments.
• Strong understanding of food cost management and kitchen operations.

Responsibilities

• Act as the second-in-command in the kitchen.
• Oversee daily service execution and support any station as needed.
• Lead, train, and develop BOH team members.

Skills

Sous Chef or Senior Sous Chef experience

Food cost management

Inventory systems

High-pressure kitchen environment

Butchery and high-level prep techniques

Leadership and training

Strong communication skills

Job description

We’re partnering with a well-known, lifestyle-driven hotel in Atlanta seeking a Senior Sous Chef to serve as the #2 leader in the kitchen, reporting directly to the Executive Chef.

This is a hands‑on leadership role focused on driving execution, maintaining standards, and supporting day‑to‑day kitchen operations within a high‑energy, dinner‑driven restaurant environment.

What You’ll Do

• Act as the second‑in‑command in the kitchen, supporting the Executive Chef in all culinary operations.
• Oversee daily service execution, including running expo during dinner service and supporting any station as needed.
• Lead, train, and develop BOH team members, including oversight of one Sous Chef.
• Monitor and manage food cost, inventory, ordering, and waste control.
• Create and maintain efficient prep systems, including hands‑on involvement in butchery and production.
• Manage scheduling and labor to align with business levels.
• Ensure consistency in food quality, presentation, and timing.
• Maintain all health, safety, and sanitation standards.
• Support menu execution and contribute to ongoing culinary development.

What We’re Looking For

• 3–6+ years in a Sous Chef or Senior Sous Chef role.
• Experience in elevated, fine dining or high‑quality culinary environments.
• Strong understanding of food cost management, inventory systems, and kitchen operations.
• Hands‑on leader who is comfortable working the line and running service.
• Experience with butchery and high‑level prep techniques.
• Ability to lead a team and maintain composure in a fast‑paced, high‑pressure environment.
• Strong organizational and communication skills.

About the Kitchen

• Focused on a restaurant‑driven concept (no banquet oversight).
• Dinner service 7 nights per week.
• Brunch service on Saturday and Sunday.
• High emphasis on execution, consistency, and guest experience.