Sous Chef

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

Benefits offered by this job

Paid Time Off

Career development opportunities

Job summary

Nbutexas is seeking a hands-on Sous Chef to assist the Executive Chef in daily kitchen operations and lead a culinary team in a fast-paced restaurant group.

You will ensure high-quality food and guest satisfaction while fostering a positive, collaborative work environment and opportunities for team development.

Qualifications

• 1–3 years of culinary leadership experience in upscale to fine dining kitchens.
• Strong knowledge of food safety, sanitation, and kitchen operating standards.
• Proven ability to lead kitchen staff and execute daily operations effectively.

Responsibilities

• Support the Executive Chef with daily back-of-house operations and service execution.
• Lead kitchen staff during assigned shifts, ensuring recipes and portion standards are followed.
• 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

Team leadership

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.