Sous Chef

Landed; Peachtree City (GA); On-site; USD 55,000 - 75,000; Full time

Job summary

The Sous Chef at ITL Group partners with the Executive Chef to lead daily culinary operations, supervise kitchen staff, ensure quality, and uphold standards across shifts.

They mentor team members, develop menus with the culinary leadership, manage cost controls, and champion guest experiences while maintaining brand integrity and safety compliance. This hands-on role requires strong communication and hospitality excellence in a high-volume environment near Trilith.

Qualifications

• Minimum 3–5 years of progressive culinary experience.
• Prior Sous Chef or senior kitchen leadership experience preferred.
• Strong knowledge of food production, cooking techniques, and kitchen operations.
• Working knowledge of health, safety, and food service regulations.
• Familiarity with POS systems and inventory management tools.
• Food Handler or Food Safety Certification required.
• Strong communication, leadership, and organizational skills.
• Ability to remain calm and objective in a fast-paced environment.

Responsibilities

• Culinary Operations & Quality Control across the restaurant.
• Menu Execution & Development Support with leadership on seasonal changes.
• Leadership & Team Development including coaching and performance feedback.
• Financial & Administrative Support: scheduling, payroll input, inventories.
• Compliance, Safety & Maintenance of health and sanitation standards.
• Guest Experience & Brand Representation: engage guests and respond to feedback.

Skills

Leadership

Communication

Team Development

Guest-Centric Mindset

Operational Excellence

Collaboration

Continuous Improvement

Tools

POS systems

Inventory management tools

Job description

ITL GROUP – SOUS CHEF – RESTAURANT JOB DESCRIPTION

About ITL Group

ITL Group is a hospitality company rooted in chef-driven concepts, thoughtful beverage programs, and genuine guest connection. Our restaurants combine culinary excellence with polished, welcoming service to create memorable dining experiences. Founded in the Town at Trilith, ITL Group operates within a creative, community-focused environment adjacent to Trilith Studios. ITL Group is committed to professionalism, accountability, inclusion, and continuous improvement across all operations.

Position Summary

The Sous Chef supports the Executive Chef in the leadership, coordination, and execution of daily culinary operations. This role assists in supervising kitchen staff, ensuring food quality and consistency, maintaining operational standards, and supporting menu execution and development. The Sous Chef serves as a hands‑on leader in the kitchen and assumes responsibility for culinary operations in the absence of the Executive Chef.

“At ITL Group, great leaders don’t just manage operations—they build teams, develop people, and create experiences that guests remember.”

ITL GROUP – LEADERSHIP & MANAGEMENT QUALITIES

At ITL Group, leadership is defined not just by results, but by how those results are achieved. All managers and chefs are expected to embody the following qualities, ensuring alignment with our values of hospitality first, integrity and respect, consistency, growth, teamwork.

Ownership & Accountability

• Takes full responsibility for results—financial, operational, and cultural
• Holds self and team accountable to standards without exception
• Addresses issues directly, promptly, and professionally
• Follows through on commitments and communicates outcomes

Leadership Through Example

• Sets the tone for professionalism, work ethic, and integrity
• Demonstrates standards in real time—on the floor and in the kitchen
• Maintains composure under pressure and leads with confidence
• Models the behavior expected from the team

Emotional Intelligence & Self-Awareness

• Seeks to understand before reacting
• Accepts feedback openly and adjusts behavior when needed
• Recognizes that team perception matters and actively works to improve it
• Communicates with clarity, respect, and intention

Team Development & Culture Building

• Actively coaches, mentors, and develops team members
• Creates an environment of trust, respect, and inclusion
• Identifies talent and builds future leaders
• Addresses toxic behaviors immediately to protect the culture

Communication & Alignment

• Ensures clear, consistent communication across FOH and BOH
• Aligns expectations before execution—no surprises for the team
• Shares information proactively with leadership and staff
• Encourages open dialogue and collaboration across departments

Guest-Centric Mindset

• Prioritizes the guest experience in every decision
• Teaches teams how to read and adapt to different guests
• Ensures service and culinary execution align with brand standards
• Personally engages with guests to build relationships and gather feedback

Operational Excellence & Consistency

• Upholds systems, standards, and procedures without compromise
• Balances consistency with the ability to adapt when appropriate
• Ensures execution matches the vision—every shift, every plate, every interaction
• Drives continuous improvement in all areas of the operation

Business Insight

• Understands how decisions impact profitability and performance
• Manages labor, cost controls, and productivity effectively
• Uses data and reporting to guide decisions
• Thinks like an owner when evaluating opportunities and challenges

Adaptability & Problem Solving

• Stays solution-oriented in high‑pressure situations
• Adjusts approach based on business needs and guest flow
• Anticipates challenges and acts proactively
• Embraces change and leads others through it

Integrity & Professional Standards

• Operates with honesty, transparency, and fairness
• Enforces policies consistently and appropriately
• Maintains a high level of personal and professional discipline
• Protects the brand, the team, and the guest experience at all times

Collaboration Between FOH & BOH Leadership

• Works as a unified leadership team—no silos
• Aligns on expectations for service, pacing, and execution
• Supports each other’s teams to achieve shared goals
• Resolves conflicts professionally and privately

Commitment to Continuous Improvement

• Constantly looks for ways to improve systems, people, and performance
• Seeks feedback from guests, peers, and leadership
• Invests in training, education, and personal growth
• Drives a culture where learning never stops

Professional Appearance:

• Clean, professional chef attire
• Closed‑toe, non‑slip kitchen shoes
• Proper grooming and hygiene at all times
• Adherence to all food safety and sanitation standards

Core Responsibilities

Culinary Operations & Quality Control

• Assist in overseeing day‑to‑day culinary operations across the restaurant
• Supervise food preparation and production during assigned shifts
• Ensure consistent execution of menu items according to established recipes and standards
• Visually inspect and utilize only the freshest, highest‑quality ingredients
• Monitor production flow and adjust as needed to maintain quality, efficiency, and cost control
• Demonstrate proper cooking techniques, equipment use, and plating standards

Menu Execution & Development Support

• Work closely with the Executive Chef and Food & Beverage leadership on menu execution
• Assist with the development and implementation of seasonal, rotating menus
• Ensure all menu specifications, recipes, and production guides are followed accurately
• Support the maintenance and updating of recipes, photos, and production forecasts

Leadership & Team Development

• Train, supervise, and support kitchen staff in food preparation, safety, and equipment use
• Maintain a full understanding of all kitchen positions and perform duties as needed during absences
• Set performance expectations and provide coaching, feedback, and corrective guidance
• Lead by example with professionalism, humility, honesty, and integrity
• Foster a collaborative, respectful, and service‑oriented kitchen culture
• Communicate clearly and effectively to motivate and guide team members

Financial & Administrative Support

• Assist in managing food cost, labor, and kitchen‑related expenses
• Prepare requisitions for food and supplies to ensure timely delivery
• Maintain proper inventory levels of all food products
• Assist with accurate monthly and spot inventories using approved systems
• Support administrative tasks including scheduling, payroll input, documentation, and reporting

Compliance, Safety & Maintenance

• Ensure compliance with all health, safety, and food service regulations
• Monitor proper receiving, storage, labeling, dating, and rotation of food products
• Ensure proper temperature controls and food handling procedures are followed
• Ensure all kitchen equipment is clean, organized, and in proper working condition
• Identify maintenance needs and submit work orders as required

Guest Experience & Brand Representation

• Approach all guest and team interactions in a friendly, service‑oriented manner
• Interact with guests to build rapport and obtain feedback on food quality and service
• Respond promptly and professionally to guest concerns and complaints
• Review guest feedback and surveys and share insights with the culinary team
• Participate in weekly management meetings and contribute to culinary planning and vision

Qualifications

• Minimum 3–5 years of progressive culinary experience
• Prior Sous Chef or senior kitchen leadership experience preferred
• Strong knowledge of food production, cooking techniques, and kitchen operations
• Working knowledge of health, safety, and food service regulations
• Familiarity with POS systems and inventory management tools
• Food Handler or Food Safety Certification required
• Strong communication, leadership, and organizational skills
• Ability to remain calm, organized, and objective in a fast‑paced environment

Physical & Scheduling Requirements

• Ability to stand and walk 8+ hours per shift
• Ability to lift up to 50 pounds
• Ability to perform repetitive physical motions including bending, twisting, reaching, and squatting
• Exposure to hot and cold temperatures, wet and dry conditions, and cleaning chemicals
• Ability to safely operate kitchen tools and heavy equipment
• Flexible availability including nights, weekends, and holidays
• Scheduling expectation: This is a full‑time leadership role averaging 55 hours per week, based on business needs.

Additional Expectations

At ITL Group, all team members wear multiple hats. The Sous Chef may be required to assist in areas outside this job description as business needs evolve, supporting the success of the culinary team and overall guest experience.