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