Sous Chef - Sugo

Castellucci Hospitality Group; Duluth (GA); On-site; USD 65,000 - 85,000; Full time

Benefits offered by this job

Dining Discounts

Wellness Program

Pet Benefits

Shoes for Crews Discounts

Health Insurance

Dental Insurance

Vision Insurance

Paid Time Off

401k (Employer Match)

Job summary

Castellucci Hospitality Group seeks an experienced Sous Chef to oversee all kitchen operations and provide leadership to the culinary team in a fine dining setting.

You will lead staff, manage inventory and labor costs, and coordinate with the dining team to deliver polished service and memorable guest experiences. This role requires hands-on leadership across all stations, including expo.

Qualifications

• 3+ years in the hospitality industry with proven leadership as Lead Line Cook, Sous Chef or equivalent in a finer dining restaurant.

Responsibilities

• Oversee kitchen operations and ensure all stations are ready for service.
• Lead and support staff by assigning tasks and balancing workload.
• Work all stations including expo.
• Assist with ordering, inventory, scheduling and new menu rollouts.
• Help manage labor cost.

Skills

Leadership

Staff Management

Operations Oversight

Education

3+ years hospitality leadership

Job description

Sugo is a tribute to the Castellucci family’s Italian and Greek roots, offering refined family-style dishes served with warmth and hospitality. Our team is expected to create memorable dining experiences through genuine hospitality and polished service. As a Sous Chef, you will oversee all kitchen operations and provide leadership and support to the culinary team.

Important Areas of Responsibility Include:

Operations:

Overseeing kitchen operations, ensuring all stations are set up, stocked and running smoothly for service. Lead and support the staff by assigning tasks and delegate workload. Work all stations including expo.

Accounting & Administrative:

Assisting with ordering, inventory, scheduling, and new menu rollouts. Help manage labor cost.

Inventory:

Check deliveries, verify quality, and ensure proper storage. Track inventory levels and reduce waste by managing prep amounts and rotation stock effectively.

Human Resources:

Manage Interviews and make hiring decisions. Trains new team members on duties, policies and procedures.

Required Years of Experience

3+ years in the hospitality industry with proven experience as an Lead Line Cook, Sous Chef and/or equivalent kitchen leadership in a finer dining restaurant.

Benefits & Perks

Dining Discounts, Wellness Program, Pet Benefits, Shoes for Crews Discounts and many more!

Health, Dental, and Vision Insurance, Paid Time Off and 401k (Employer Match)

Physical Demands

• Required to bend, stretch, twist, climb and have a high level of mobility/flexibility in small spaces
• Required to stand and walk for extensive periods of time without breaks during busy times
• Required to be able to lift or move up to 50 pounds without assistance

"Passionately pursuing the perfect dining experience — one guest at a time"