Sous Chef

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    "description_html": "<p>As a <strong>Sous Chef</strong>, 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.</p><p><br></p><p><strong>Company Overview</strong></p><p><strong>TEI Hospitality</strong> is hiring to join our team!</p><p><br></p><p><strong>Ray’s in the City </strong>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.</p><p>&nbsp;&nbsp;</p><p><strong>RESPONSIBILITIES:</strong></p><ul><li>Lead culinary innovation using fresh, local ingredients and refined techniques.</li><li>Maintain the highest standards of cleanliness, organization, and efficiency.</li><li>Manage financials, including labor, cost of goods, and P&amp;L oversight.</li><li>Foster a positive, team-oriented work environment.</li><li>Mentor and coach culinary team members to uphold high standards.</li><li>Oversee all BOH operations and ensure timely food preparation and delivery.</li><li>Ensure guest satisfaction through exceptional culinary experiences.</li><li>Participate in training sessions, meetings, and team collaboration.</li><li>Adhere to all company policies, standards, and food safety regulations.</li></ul><p><strong>REQUIREMENTS:</strong></p><ul><li>1–2+ years of back-of-house operations management, including at least 1 year as a Sous Chef.</li><li>Proven success in a fast-paced, high-volume environment.</li><li>Experience managing a full-service restaurant and mentoring team members.</li><li>Strong understanding of P&amp;L, budgets, inventory, and labor management.</li><li>Familiarity with POS systems and OpenTable.</li><li>Ability to create memorable dining experiences and WOW moments.</li><li>Skilled in coaching, scheduling, and driving continuous improvement.</li><li>High school diploma or GED required.</li><li>Must be authorized to work in the USA with proper documentation.</li><li>Minimum age: 18; ability to obtain necessary licenses or permits.</li><li>Ability to stand for extended periods and work in a fast-paced environment.</li><li>Flexible schedule including nights, weekends, and holidays.</li><li>Excellent communication skills and strong math/cash-handling accuracy.</li></ul><p>&nbsp;&nbsp;</p><p><strong>BENEFITS:</strong></p><ul><li>Competitive Wages plus bonus structure for management</li><li>Comprehensive Training Program and ongoing career development</li><li>Performance-Based Career Growth</li><li>Employee Dining Discounts</li><li>Equal Employment Opportunity</li><li>Health Insurance</li><li>Dental Insurance</li><li>Vision Insurance</li><li>Life Insurance</li><li>Short-term disability</li><li>Flexible Spending Account</li><li>Paid Time Off</li></ul><p><strong>Required Skills:</strong></p><ul><li>Leadership</li><li>Culinary Expertise</li><li>Teamwork</li><li>Communication</li><li>Attention to Detail</li><li>Ability to Work Under Pressure</li><li>Organizational Skills</li><li>Adaptability</li><li>Positive Attitude</li><li>Work Ethic</li></ul>",
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