Sous Chef

Hirebridge; Georgia; On-site; USD 75,000 - 85,000; Full time

Benefits offered by this job

Competitive pay

Bonus opportunity

Comprehensive benefits

Job summary

The Smith is seeking a Sous Chef to lead a dynamic kitchen, ensuring flavor, presentation, and timely service. You will supervise the back-of-house team, train staff, and uphold rigorous standards in a fast-paced environment.

You will monitor prep, enforce recipes, manage inventory, and maintain cost controls while fostering a positive, high-performing culture. Competitive pay and strong benefits are offered.

Qualifications

• Proven experience in a high-volume kitchen environment.
• Strong leadership presence with the ability to direct work and support a team.
• High standards for food quality, consistency, and cleanliness.
• Ability to stay organized and maintain composure under pressure.
• Strong communication skills and ability to collaborate across teams.
• Demonstrates accountability and follows through on commitments.
• Working knowledge of food safety, sanitation, and kitchen operations.
• Passion for food, hospitality, and developing others.

Responsibilities

• Execute service to Smith standards for flavor, presentation, consistency, and timing.
• Assist in supervising daily kitchen operations and support service execution.
• Lead by example during shifts with speed, organization, and professionalism.
• Conduct line checks, tastings, and temperature logs to ensure quality and accuracy.
• Foster a positive, respectful, and high-performing kitchen culture.
• Guide team members during service by answering questions and reinforcing standards.
• Assist in training and onboarding, ensuring recipe and system understanding.
• Monitor prep levels and production to minimize waste and ensure readiness.
• Enforce recipe adherence and portioning to maintain consistency and control costs.
• Support inventory, ordering, and daily operational systems.

Skills

Leadership presence

Food quality standards

Organizational skills

Communication

Accountability

Food safety knowledge

Team development

Job description

THE SMITH

Our purpose is simple make people happy! Since 2007, we’ve served food people crave. We are passionate about taking great care of our employees, our guests, and our community. We are obsessed with building a positive, empowering, and supportive culture. We care about every meal and every moment. Walk in the door and you’re in for a great time. Whether it’s date night, drinks on the town, a big birthday bash, a working lunch, a boozy brunch, or an I-don’t-want-to-cook-tonight night, we’ve got you covered. The menu features bistro classics, seasonal fare, and craft cocktails. We believe in working closely with local farmers and purveyors that we trust to serve consistently delicious food and drinks. We have high standards for every ingredient, and we put thought into every bite.

THE POSITION: SOUS CHEF

KEY RESPONSIBILITIES

• Execute service to The Smith standards for flavor, presentation, consistency, and timing
• Assist in supervising daily kitchen operations, managing the back-of-house team, and supporting service execution.
• Lead by example during shifts, demonstrating speed, organization, and professionalism
• Conduct line checks, tastings, and temperature logs to ensure quality and accuracy
• Foster a positive, respectful, and high-performing kitchen culture
• Support and guide team members during service by answering questions and reinforcing standards
• Assist in training and onboarding, ensuring team understanding of recipes and systems
• Monitor prep levels and production to minimize waste and ensure readiness
• Enforce recipe adherence and portioning to maintain consistency and control costs
• Support inventory, ordering, and daily operational systems (prep lists, logs, checklists)
• Maintain compliance with food safety, sanitation, and DOH standards
• Identify and communicate maintenance or equipment needs
• Maintain strong knowledge of all menu items, ingredients, and techniques
• Step into leadership responsibilities

WHAT MAKES YOU GREAT: (QUALIFICATIONS)

• Proven experience in a high-volume kitchen environment
• Strong leadership presence with the ability to direct work and support a team
• High standards for food quality, consistency, and cleanliness
• Ability to stay organized and maintain composure under pressure
• Strong communication skills and ability to collaborate across teams
• Demonstrates accountability and follows through on commitments
• Working knowledge of food safety, sanitation, and kitchen operations
• Passion for food, hospitality, and developing others

WHAT MAKES US GREAT: (OUR BENEFITS)

• Competitive pay
• Bonus opportunity
• Comprehensive benefits plan (medical, dental, vision, life insurance)
• 401(k) with company match
• Employee Assistance Program
• Gym discounts
• Commuter benefits
• Referral bonus program
• Generous paid time off
• A collaborative, high-performing environment with a team that takes pride in their work

The base pay range for this position is $75,000-$85,000 per year. The determination of what a specific employee in this job classification is paid within the range depends on several factors, including but not limited to prior employment history/job-related knowledge, qualifications, and skills, etc.

STATEMENT OF DIVERSITY

At Corner Table Restaurants, each person brings their own perspectives and experiences. We strive to create an environment that is consciously inclusive, psychologically, and physically safe, and ensures everyone can be heard and valued. Diversity, equity, and inclusion in the workplace are essential to living our Core Values. We create and promote a culture that advocates for the equality of everyone, and it is our mission to continually maintain an environment where all our team members and guests belong, are respected, and thrive while being their best authentic selves.

Corner Table Restaurants is an Equal Opportunity Employer

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