Sous Chef

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