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