Sous Chef

Nbutexas; Alpharetta (GA); On-site; USD 60,000 - 65,000; Full time

Benefits offered by this job

Paid Time Off

Professional growth opportunities

Job summary

Nbutexas is seeking a hands-on Sous Chef to partner with the Executive Chef and lead a skilled culinary team in Alpharetta. You’ll ensure exceptional food quality and guest satisfaction while driving daily kitchen operations and staff development.

This role offers the opportunity to influence menu execution and train team members in a fast-paced, upscale setting. Responsibilities include line checks, portion control, inventory planning, and maintaining a clean, inspection-ready kitchen.

Qualifications

• 1-3 years of culinary leadership experience in upscale to fine dining kitchens.
• Strong understanding of food safety, sanitation, and kitchen operating standards.
• Proven ability to lead kitchen staff and execute daily operations effectively.
• Passion for creativity and open to new ideas.

Responsibilities

• Support the Executive Chef with daily Back-of-House operations and service execution.
• Lead kitchen staff during assigned shifts, ensuring adherence to recipes and portion standards.
• Conduct line checks and tastings to maintain food quality and consistency.
• Assist with production planning, inventory, food cost, and waste control.
• Train, coach, and develop kitchen staff while maintaining a positive team environment.
• Maintain a clean, organized, and inspection-ready kitchen.
• Expedite service and communicate effectively with the Front-of-House team.
• Step in to oversee kitchen operations in the Executive Chef's absence.

Skills

Culinary leadership

Food safety

Kitchen operations

Creativity

Tools

Inventory management

Portion control

Job description

Sous Chef

Join an exciting restaurant group as a Sous Chef, where you will work closely with the Executive Chef to lead a talented culinary team and ensure exceptional food quality and guest satisfaction. This is an exciting opportunity for a hands-on culinary leader to make an impact on daily kitchen operations while developing team members and maintaining a positive, collaborative work environment.

Sous Chef Benefits & Compensation

• Base salary of $60,000-$65,000.
• Paid Time Off
• Inclusive, supportive culture with opportunities for professional growth and development.

Sous Chef Requirements & Qualifications

• 1-3 years of culinary leadership experience in upscale to fine dining kitchens.
• Strong understanding of food safety, sanitation, and kitchen operating standards.
• Proven ability to lead kitchen staff and execute daily operations effectively.
• Passion for creativity and open to new ideas.

Sous Chef Preferred Background & Skills

• Experience supporting menu execution, specials, and private events.
• Familiarity with inventory management, food cost, portion control, and waste reduction.
• Experience training and developing culinary team members.

Sous Chef Day-to-Day Responsibilities

• Support the Executive Chef with daily Back-of-House operations and service execution.
• Lead kitchen staff during assigned shifts, ensuring adherence to recipes and portion standards.
• Conduct line checks and tastings to maintain food quality and consistency.
• Assist with production planning, inventory, food cost, and waste control.
• Train, coach, and develop kitchen staff while maintaining a positive team environment.
• Maintain a clean, organized, and inspection-ready kitchen.
• Expedite service and communicate effectively with the Front-of-House team.
• Step in to oversee kitchen operations in the Executive Chef's absence.