Enzo Sous Chef

MPM Macon • Atlanta, GA

24d • Onsite

About The Position

The Sous Chef supports the Executive Chef in the leadership, coordination, and execution of daily culinary operations. This role assists in supervising kitchen staff, ensuring food quality and consistency, maintaining operational standards, and supporting menu execution and development. The Sous Chef serves as a hands-on leader in the kitchen and assumes responsibility for culinary operations in the absence of the Executive Chef. At ITL Group, leadership is defined not just by results, but by how those results are achieved. All managers and chefs are expected to embody the following qualities, ensuring alignment with our values of hospitality first, integrity and respect, consistency, growth, teamwork.

Requirements

• Enthusiastic, fun, and energetic personality.
• Takes the work seriously, but not themselves.
• Leadership qualities aligned with ITL Group values: hospitality first, integrity and respect, consistency, growth, teamwork.
• Ownership & Accountability: Takes full responsibility for results—financial, operational, and cultural. Holds self and team accountable to standards without exception. Addresses issues directly, promptly, and professionally. Follows through on commitments and communicates outcomes.
• Leadership Through Example: Sets the tone for professionalism, work ethic, and integrity. Demonstrates standards in real time—on the floor and in the kitchen. Maintains composure under pressure and leads with confidence. Models the behavior expected from the team.
• Emotional Intelligence & Self-Awareness: Seeks to understand before reacting. Accepts feedback openly and adjusts behavior when needed. Recognizes that team perception matters and actively works to improve it. Communicates with clarity, respect, and intention.
• Adaptability & Problem Solving: Stays solution-oriented in high-pressure situations. Adjusts approach based on business needs and guest flow. Anticipates challenges and acts proactively. Embraces change and leads others through it.
• Collaboration Between FOH & BOH Leadership: Works as a unified leadership team—no silos. Aligns on expectations for service, pacing, and execution. Supports each other’s teams to achieve shared goals. Resolves conflicts professionally and privately.

Responsibilities

• Supports the Executive Chef in the leadership, coordination, and execution of daily culinary operations.
• Assists in supervising kitchen staff.
• Ensures food quality and consistency.
• Maintains operational standards.
• Supports menu execution and development.
• Serves as a hands-on leader in the kitchen.
• Assumes responsibility for culinary operations in the absence of the Executive Chef.

What This Job Offers

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