Sous Chef Legacy Management and Investment Group LLC Sandy Springs, GA Job Details 1 day ago Benefits Disability insurance Health insurance Dental insurance Flexible spending account Paid time off Vision insurance Life insurance Qualifications Expense management Coaching Labor cost analysis Processing cash transactions Team scheduling High school diploma or GED Team development OpenTable Food service inventory management Math Kitchen cost control Team training Kitchen staff training Mentoring Profit & Loss statement Managing kitchen staff Kitchen staff scheduling Restaurant cost management Managing hospitality operations budgets POS systems Team motivation (leadership skill) Kitchen organization Staff development Full Job 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