Sous Chef

Traina Enterprises, Inc.; Sandy Springs (GA); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Health Insurance

Dental Insurance

Vision Insurance

Life Insurance

Short-term disability

Flexible Spending Account

Paid Time Off

Competitive Wages

Bonus structure for management

Comprehensive Training Program

Employee Dining Discounts

Equal Employment Opportunity

Job summary

TEI Hospitality is seeking a dynamic Sous Chef to lead culinary operations in a high-volume kitchen. You will drive creativity, uphold quality, and mentor the team to deliver exceptional dining experiences.

Strong leadership and back-of-house management are essential to success in this role. The candidate will manage labor costs, inventory, and P&L performance while maintaining top hygiene and safety standards in a fast-paced environment.

Qualifications

• 1-2+ years of back-of-house operations management, including at least 1 year as a Sous Chef.
• Proven success in a fast-paced, high-volume environment.
• Experience managing a full-service restaurant and mentoring team members.
• Strong understanding of P&L, budgets, inventory, and labor management.
• Familiarity with POS systems and OpenTable.
• Ability to create memorable dining experiences and WOW moments.
• Skilled in coaching, scheduling, and driving continuous improvement.
• High school diploma or GED required.
• Must be authorized to work in the USA with proper documentation.
• Minimum age: 18; ability to obtain necessary licenses or permits.
• Ability to stand for extended periods and work in a fast-paced environment.
• Flexible schedule including nights, weekends, and holidays.
• Excellent communication skills and strong math/cash-handling accuracy.

Responsibilities

• Lead culinary innovation using fresh, local ingredients and refined techniques.
• Maintain the highest standards of cleanliness, organization, and efficiency.
• Manage financials, including labor, cost of goods, and P&L oversight.
• Foster a positive, team-oriented work environment.
• Mentor and coach culinary team members to uphold high standards.
• Oversee all BOH operations and ensure timely food preparation and delivery.
• Ensure guest satisfaction through exceptional culinary experiences.
• Participate in training sessions, meetings, and team collaboration.
• Adhere to all company policies, standards, and food safety regulations.

Skills

Leadership

Culinary Expertise

Teamwork

Communication

Attention to Detail

Ability to Work Under Pressure

Organizational Skills

Adaptability

Positive Attitude

Work Ethic

Education

High school diploma or GED

Tools

POS systems

OpenTable

Job description

Description

As a Sous Chef, you will lead culinary operations, drive creativity, and ensure excellence in a high-volume kitchen. The ideal candidate is a strong leader with proven experience in back-of-house management, passionate about quality, and committed to creating memorable dining experiences.

Company Overview

TEI Hospitality is hiring to join our team!

Ray's in the City is a distinguished Atlanta dining destination, recognized for exceptional steaks, fresh seafood, fine wines, and warm, attentive hospitality. Located in the heart of the city, we blend timeless culinary standards with a refined, modern atmosphere. Our team is dedicated to delivering excellence in every dish and creating memorable guest experiences through genuine service and deliberate attention to detail.

RESPONSIBILITIES:

• Lead culinary innovation using fresh, local ingredients and refined techniques.
• Maintain the highest standards of cleanliness, organization, and efficiency.
• Manage financials, including labor, cost of goods, and P&L oversight.
• Foster a positive, team-oriented work environment.
• Mentor and coach culinary team members to uphold high standards.
• Oversee all BOH operations and ensure timely food preparation and delivery.
• Ensure guest satisfaction through exceptional culinary experiences.
• Participate in training sessions, meetings, and team collaboration.
• Adhere to all company policies, standards, and food safety regulations.

REQUIREMENTS:

• 1-2+ years of back-of-house operations management, including at least 1 year as a Sous Chef.
• Proven success in a fast-paced, high-volume environment.
• Experience managing a full-service restaurant and mentoring team members.
• Strong understanding of P&L, budgets, inventory, and labor management.
• Familiarity with POS systems and OpenTable.
• Ability to create memorable dining experiences and WOW moments.
• Skilled in coaching, scheduling, and driving continuous improvement.
• High school diploma or GED required.
• Must be authorized to work in the USA with proper documentation.
• Minimum age: 18; ability to obtain necessary licenses or permits.
• Ability to stand for extended periods and work in a fast-paced environment.
• Flexible schedule including nights, weekends, and holidays.
• Excellent communication skills and strong math/cash-handling accuracy.

BENEFITS:

• Competitive Wages plus bonus structure for management
• Comprehensive Training Program and ongoing career development
• Performance-Based Career Growth
• Employee Dining Discounts
• Equal Employment Opportunity
• Health Insurance
• Dental Insurance
• Vision Insurance
• Life Insurance
• Short-term disability
• Flexible Spending Account
• Paid Time Off

Required Skills:

• Leadership
• Culinary Expertise
• Teamwork
• Communication
• Attention to Detail
• Ability to Work Under Pressure
• Organizational Skills
• Adaptability
• Positive Attitude
• Work Ethic