Executive Sous Chef - Koshu Club

Castellucci Hospitality Group • Atlanta, GA

5d

About The Position

Koshu Club, a 50-seat Japanese-inspired steak restaurant in a Michelin-starred restaurant group, is seeking an experienced Executive Sous Chef. Led by James Beard finalist and Michelin-starred Executive Chef J. Trent Harris, the restaurant features Japanese and American wagyu beef, seafood, wine, and sake in an intimate fine-dining setting.

The Executive Sous Chef acts as the Executive Chef’s right hand and helps ensure smooth culinary operations. The role leads menu development, kitchen management, and food quality, while overseeing production planning, inventory, cost management, and team development. The restaurant emphasizes craftsmanship, discipline, respect, and high standards.

Requirements

• At least 3 years in the hospitality industry, with proven experience as an Executive Sous Chef, Sous Chef, or equivalent kitchen leader in a finer-dining restaurant.
• Experience in fine-dining restaurants and service.
• Strong interpersonal skills.
• Ability to communicate while multitasking.
• Ability to interact positively and professionally with supervisors, management, and coworkers.
• Ability to produce accurate, complete, high-quality work in a timely manner.
• Ability to write reports, business correspondence, and procedure manuals.
• Ability to calculate figures and amounts such as food cost, labor cost, proportions, and percentages.
• Ability to train and motivate a team.
• Organizational skills.
• Effective time management.

Responsibilities

• Manage production planning, prep lists, and station readiness across all shifts.
• Maintain equipment functionality and coordinate repairs or maintenance as needed.
• Assist with scheduling and manage labor and food costs.
• Review sales reports, prep consumption, and waste logs to improve profitability.
• Check deliveries, verify product quality, and ensure proper storage.
• Track inventory and reduce waste through effective prep amounts and stock rotation.
• Manage interviews and make hiring decisions.
• Train new service team members on duties, policies, and procedures.
• Develop team members and support opportunities for promotion and growth.
• Lead menu development, kitchen management, and overall food quality.
• Practice food safety procedures.

Benefits

• Dining discounts
• Wellness program
• Pet benefits
• Shoes for Crews discounts
• Health insurance
• Dental insurance
• Vision insurance
• Paid time off
• 401(k) with employer match

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: No Education Listed