Sous Chef

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