Sous Chef

The Post Oak; Atlanta (GA); On-site; USD 55,000 - 90,000; Full time

Benefits offered by this job

Extensive training program

Career development opportunities

Employee dining discounts

Health benefit plans

Dental, vision, life, disability, 401k

Paid time off

Discretionary bonus potential

Job summary

Dos Caminos in Atlanta is seeking a passionate Sous Chef to support daily kitchen operations, mentor a high-energy team, and uphold top quality and consistency across all plates.

You'll work alongside the Executive Chef, driving food safety, cost control, and operational excellence while growing your leadership skills in a dynamic hospitality brand. This hands-on role offers opportunities to lead by example, shape menu execution, and advance your culinary career within a fast-paced environment.

Qualifications

• At least 2 years of culinary management in a full-service, high-volume dining establishment.
• Strong knowledge of back-of-house operations, staff supervision, inventory, and food/labor cost.
• Excellent communication, leadership, and conflict resolution skills.
• Stable work history with a hands-on, lead-by-example approach.

Responsibilities

• Ensure excellence in guest satisfaction with a hands-on, lead-by-example management style.
• Assist Executive Chef in managing back-of-house staff, training, and development.
• Help achieve budgeted labor and cost targets through planning and execution.
• Oversee weekly/monthly inventories and ordering of food and supplies.
• Maintain sanitation procedures and OSHA-compliant work area.

Skills

Culinary management

Team leadership

Cost control

Food safety

Communication

Education

Culinary degree

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

• Ensuresexcellence 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 monthlyinventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications

• At least 2years of Culinary Management experiencein a full-service, high-volume dining establishment
• Strong knowledge and attention to detailon 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