Sous Chef

Landry's; Atlanta (GA); On-site; USD 52,000 - 76,000; Full time

Benefits offered by this job

Training program

Career growth

Employee discounts

Health plans

Dental/Vision/Life/Disability/FSA/401k

Paid time off

Bonus potential

Job summary

Dos Caminos Atlanta is seeking a hands-on Sous Chef to lead daily kitchen operations, coach a talented team, and uphold food quality in a fast-paced, high-energy setting.

In this role you will work closely with the Executive Chef, manage staff training, inventory, cost controls, and sanitation, while delivering bold flavors and memorable guest experiences.

This position offers extensive training, career growth opportunities, and generous employee discounts across the Dos Caminos brand.

Qualifications

• At least 2 years of Culinary Management experience in a full-service, high-volume dining establishment.
• Strong knowledge of back-of-house operations including staff supervision and cost controls.
• Excellent communication, leadership and conflict resolution skills.
• Stable and progressive work history; graduate of an accredited culinary program is a plus.

Responsibilities

• Ensures excellence in guest satisfaction with a hands-on, lead-by-example management style.
• Assist Executive Chef in managing back-of-house staff, training, and follow-up.
• Help achieve budgeted labor and other cost centers through planning and execution.
• Oversee inventories and ordering of food and supplies.
• Maintain sanitation and organization per OSHA regulations.

Skills

Culinary Management

Leadership

Operations

Team Development

Job description

Overview

Lead the Kitchen. Elevate Your Craft. Grow Your Culinary Career. Dos Caminos in Atlanta is looking for a passionate, driven Sous Chef ready to take the next step in their culinary career. If you thrive in a high-energy kitchen, enjoy developing talented culinary teams, and are excited by bold flavors and memorable dining experiences, this is an opportunity to sharpen your leadership skills while making your mark with a dynamic restaurant brand. As Sous Chef, you’ll play a key role in supporting daily culinary operations, maintaining high standards for food quality and consistency, and helping lead and develop the kitchen team. You’ll work closely with the Executive Chef while gaining valuable experience in kitchen leadership, team development, food safety, cost control, and operational execution. This is more than your next Sous Chef position—it’s an opportunity to expand your culinary expertise, develop as a leader, and build the skills needed for the next chapter of your career. We’re looking for a hands‑on culinary professional who is ready to take ownership, inspire others, and grow within a fast‑paced hospitality organization.

Bring your passion. Lead with purpose. Elevate every plate. Build your culinary future with Dos Caminos.

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

• Ensures excellence 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 a high-volume 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 monthly inventories, 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 a full-service, high-volume dining establishment
• Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolution skills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus

EOE