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
