Sous Chef - Sugo

chgcareers; Johns Creek (GA); On-site; USD 60,000 - 85,000; Full time

Benefits offered by this job

Dining Discounts

Wellness Program

Pet Benefits

Shoes for Crews Discounts

Health, Dental, and Vision Insurance

Paid Time Off

401k (Employer Match)

Job summary

Sugo in Johns Creek, GA is seeking an experienced Sous Chef to oversee all kitchen operations and lead our culinary team. You will ensure stations are prepared for service and provide mentorship to staff.

You will manage inventory, scheduling, and menu rollouts, while helping control labor costs. The ideal candidate has 3+ years in hospitality with fine-dining leadership and a passion for exceptional dining.

Qualifications

• 3+ years in hospitality with proven kitchen leadership in a finer dining environment.
• Experience as Lead Line Cook or Sous Chef.
• Strong hospitality and service mindset.

Responsibilities

• Overseeing kitchen operations and ensuring all stations are set up, stocked and running smoothly for service.
• Lead and support the staff by assigning tasks and delegating workload; work all stations including expo.
• Assist with ordering, inventory, scheduling, and new menu rollouts; help manage labor cost.
• Manage interviews and train new team members on duties, policies, and procedures.

Skills

Kitchen leadership

Staff training

Inventory management

Scheduling

Food prep

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
• many more!
• Health, Dental, and Vision Insurance
• Paid Time Off
• 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"