Sous Chef | BOH Leader for High-Volume Kitchens

Ray's in the City; Atlanta (GA); On-site; USD 50,000 - 70,000; Full time

Benefits offered by this job

Competitive wages plus bonus structure

Comprehensive training program

Employee dining discounts

Health insurance

Dental insurance

Vision insurance

Life insurance

Short‑term disability

Paid time off

Job summary

Ray's in the City in Atlanta, Georgia seeks a Sous Chef to lead culinary operations and drive creativity in a high-volume kitchen. The ideal candidate will have proven experience in back-of-house management and a passion for quality to create memorable dining experiences.

This role includes leading culinary innovation, managing financials, and ensuring guest satisfaction through exceptional culinary experiences.

Benefits include competitive wages, comprehensive training, and health insurance.

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.

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.
• Mentor and coach culinary team members to uphold high standards.
• Ensure guest satisfaction through exceptional culinary experiences.

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

Ray's in the City in Atlanta, Georgia seeks a Sous Chef to lead culinary operations and drive creativity in a high-volume kitchen. The ideal candidate will have proven experience in back-of-house management and a passion for quality to create memorable dining experiences.

This role includes leading culinary innovation, managing financials, and ensuring guest satisfaction through exceptional culinary experiences.

Benefits include competitive wages, comprehensive training, and health insurance.