About the posting
“As a Sous Chef, you will oversee all kitchen operations and provide leadership and support to the culinary team.”
Read the full posting on Castellucci Hospitality Group's site
Seen live Oct 23, 2026; first seen Oct 22, 2026.
Pay in context
This posting lists $50,000 to $65,000 a year, a midpoint of $57,500.
The midpoint is higher than 50 percent of hospitality and food service postings in Atlanta, GA that list pay.
How long it has been open
Posted May 3, 2023, 1270 days ago, and seen on Castellucci Hospitality Group's careers page today.
At 1270 days old, it is over the 50-day median.
Castellucci Hospitality Group at a glance
Castellucci Hospitality Group has 69 open postings that we can see, 42 in hospitality and food service; 99 percent list pay.
The application
Applying goes through Recruitee.
We help you prepare; the form is filled by you.
Seniority
The posting mentions 3+ years.
Place and cost of living
On site in Atlanta, GA; prices in GA run 4 percent below the US average.
The hospitality and food service market in Atlanta, GA
48 hospitality and food service postings in Atlanta, GA are open right now, from 9 employers.
Half of them have been open 50 days or less.
From Castellucci Hospitality Group's posting
This is Castellucci Hospitality Group's own text, as published on its job board. We last checked it on Oct 23, 2026. Apply on Castellucci Hospitality Group's site. We remove a posting when the employer closes it.
Apply on Castellucci Hospitality Group's site
Castellucci Hospitality Group is a family-owned, Michelin-starred and James Beard–nominated restaurant group rooted in a culture of excellence, genuine hospitality, and continual growth.
Our team is expected to create memorable dining experiences through genuine hospitality and polished service. As a Sous Chef, you will oversee all kitchen operations and provide leadership and support to the culinary team. If this aligns with your values, we invite you to apply using the link below and take the next step in your hospitality career.
Important Areas of Responsibility Include
Operations: Overseeing kitchen operations, ensuring all stations are set up, stocked and running smoothly for service. Lead and support the staff by assigning tasks and delegate workload. Work all stations including expo.
Accounting & Administrative: Assisting with ordering, inventory, scheduling, and new menu rollouts. Help manage labor cost and food cost.
Inventory: Check deliveries, verify quality, and ensure proper storage. Track inventory levels and reduce waste by managing prep amounts and rotation stock effectively.
Human Resources: Manage Interviews and make hiring decisions. Trains new team members on duties, policies and procedures.
Compensation
$50,000 - 65,000 yearly salary
Benefits & Perks
Dining Discounts, Wellness Program, Pet Benefits, Shoes for Crews Discounts and many more!
Health, Dental, and Vision Insurance, Paid Time Off and 401k (Employer Match)
Physical Demands
- Required to bend, stretch, twist, climb and have a high level of mobility/flexibility in small spaces
- Required to stand and walk for extensive periods of time without breaks during busy times
- Required to be able to lift or move up to 50 pounds without assistance
" Passionately pursuing the perfect dining experience — one guest at a time"
Required Years of Experience
3+ years in the hospitality industry with proven experience as an Lead Line Cook, Sous Chef and/or equivalent kitchen leadership in a finer dining restaurant.