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The Sous Chef supports the Executive Chef in leading, training, and scheduling a high-performing kitchen team. This role involves preparing and presenting meals that meet Atrium’s high standards of quality, consistency, and taste. The Sous Chef monitors performance and production flow, stepping in to maintain top-tier results and guest satisfaction. They assist in menu creation to deliver innovation while aligning with productivity and cost goals, and ensure all storage and prep areas meet health code requirements and cleanliness standards. Additionally, the Sous Chef participates in special projects to improve kitchen operations and elevate culinary excellence.
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Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
Number of Employees
501-1,000 employees

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