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Executive Sous Chef Jobs in Decatur, GA (NOW HIRING)

CulinArt Sector

EXECUTIVE SOUS CHEF

Atlanta, GA · On-site

$65K - $75K/yr

Job Summary The Executive Sous Chef will be responsible for supporting the Executive Chef in overseeing kitchen operations for a corporate dining account in Atlanta, GA, while maintaining a safe and ...

Compass Group

EXECUTIVE SOUS CHEF

Atlanta, GA · On-site

$65K - $75K/yr

Job Summary The Executive Sous Chef will be responsible for supporting the Executive Chef in overseeing kitchen operations for a corporate dining account in Atlanta, GA, while maintaining a safe and ...

Compass Group

EXECUTIVE SOUS CHEF

Atlanta, GA · On-site

$65K - $75K/yr

Job Summary The Executive Sous Chef will be responsible for supporting the Executive Chef in overseeing kitchen operations for a corporate dining account in Atlanta, GA, while maintaining a safe and ...

Crestview Management, LLC

Executive Sous Chef

Atlanta, GA · On-site

$60K - $70K/yr

Executive Sous ChefLocation: Atlanta, GA, 30354Skills:The Executive Sous is responsible for the day to day operations of the culinary staff including but not limited to production, sanitation and ...

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All JobsSous Chef JobsExecutive Sous Chef JobsExecutive Sous Chef Jobs in Decatur, GA

Executive Sous Chef information

See Decatur, GA salary details

$41.5K

$74.1K

$97.6K

How much do executive sous chef jobs pay per year?

As of Sep 7, 2026, the average yearly pay for executive sous chef in Decatur, GA is $74,074.00, according to ZipRecruiter salary data. Most workers in this role earn between $63,500.00 and $81,000.00 per year, depending on experience, location, and employer.

What is an executive sous chef?

As an executive sous chef, you are second-in-command in a restaurant’s kitchen, answering to the executive chef. Your responsibilities are supervising kitchen staff and coordinating the food production process. Your job duties include enforcing health and safety standards, training sous chefs and other staff, assisting with food preparation, checking the quality of the work of the line cooks, and communicating with front-of-house managers to ensure a high level of service. Most executive sous chefs have a degree from a culinary school. However, your most important qualification is proven cooking and managing experience. You need strong organizational skills and interpersonal skills and the ability to work under pressure to succeed in the competitive restaurant industry.

What are the key skills and qualifications needed to thrive as an executive sous chef?

To thrive as an Executive Sous Chef, you need advanced culinary skills, experience in kitchen management, and formal culinary training or certification. Mastery of commercial kitchen equipment, inventory management systems, and food safety regulations is typically required. Leadership, creativity, and strong organizational skills are essential soft skills for managing teams and delivering high-quality dishes. These abilities ensure efficient kitchen operations, consistent food quality, and a positive dining experience for guests.

How does an executive sous chef typically balance administrative duties with hands-on kitchen responsibilities?

As an Executive Sous Chef, balancing administrative tasks with active kitchen leadership is a key challenge. You'll oversee inventory management, scheduling, and compliance with food safety standards while also being present on the kitchen floor to supervise staff, assist with prep, and ensure quality control. Effective time management and delegation are essential, as you'll need to support the Executive Chef, mentor junior team members, and respond to real-time kitchen demands, especially during peak service hours.

What is the difference between Executive Sous Chef vs Sous Chef?

AspectExecutive Sous ChefSous Chef
Credentials Culinary degree, experience in kitchen management Culinary training, experience in food preparation
Work Environment High-end restaurants, hotels, large kitchens Daily kitchen operations, food prep
Role Focus Assists Executive Chef, manages kitchen staff Prepares dishes, supervises cooks

The Executive Sous Chef supports the Executive Chef and oversees kitchen operations, while the Sous Chef focuses on food preparation and supervising cooks. Both roles require culinary skills, but the Executive Sous Chef has more managerial responsibilities and often works in larger, upscale establishments.

More about Executive Sous Chef jobs

What are the most commonly searched types of Sous Chef jobs in Decatur, GA?

The most popular types of Sous Chef jobs in Decatur, GA are:

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For Executive Sous Chef jobs in Decatur, GA, the most frequently searched job titles are:

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What cities near Decatur, GA are hiring for Executive Sous Chef jobs?

Cities near Decatur, GA with the most Executive Sous Chef job openings:

Executive Sous Chef jobs near you
Infographic showing various Executive Sous Chef job openings in Decatur, GA as of August 2026, with employment types broken down into 1% Internship, 85% Full Time, 11% Part Time, and 3% Contract. Highlights an 84% Physical, 5% Hybrid, and 11% Remote job distribution, with an average salary of $74,074 per year, or $35.6 per hour.

SUPERICA EXECUTIVE SOUS CHEF - UP TO $85K/yr. + BONUS (Inman Park)

Rocket Farm Restaurants

Atlanta, GA • On-site

$80 - $100/hr

Other

PTO

Posted 13 days ago

Job description

SUPERICA EXECUTIVE SOUS CHEF - UP TO $85K/yr. + BONUS (Inman Park)

Job Category: Management

Requisition Number: SUPER023087

  • Posted : August 24, 2026
  • Full-Time
Locations

Showing 1 location

Description

At Rocket Farm Restaurants, the core philosophy that defines our culture is “We serve the person who is serving the guest.” Our culture is not something we act out on the floor of the restaurant. It starts with how we treat and serve one another in the kitchen – with dignity, respect, and care. We believe there should be no difference in how we treat and serve one another in the kitchen and how we treat and serve our guests in the dining room. We hope you agree and will consider joining us!

Superica at Krog Street Market is “where sunshine spends the winter” – aka Tex-Mex cuisine served in an Old West-inspired atmosphere and the ultimate spot to experience brunch, lunch, dinner and hanging over cold, refreshing margaritas.

Superica at Krog Street Market is seeking an Executive Sous Chef who is ready to take the reins!

The Executive Sous directly oversees the day-to-day operations of all areas of the kitchen including production/prep, private parties and special events, stewarding, purchasing and receiving. He/she is responsible for ensuring the culinary staff is able to create all menu items to the highest standards, as well aseffectively and professionally running the kitchen in the absence of the Executive Chef.The ideal candidate will have the ability to work calmly under pressure andlead a cohesive team,while successfully managing a culinary budget and aggressively monitoring labor, scheduling and overtime to ensure maximum productivity and guest satisfaction.5-years of progressive culinary experience preferred, two of which in a Sous Chef capacity.

Full benefit eligibilityafter 30-days of employment:

As a valued member of our team, you will also receive:

  • A supportive culture and ethical work environment
  • Dynamic performance-based raises and promotions
  • Paid Time Off, Childbirth Recovery Leave and Parental Leave to support a healthy work-life balance
  • Significant Long-term Retention bonuses
  • Time off on most major holidays, including Thanksgiving, Christmas Eve and Christmas Day
  • 50% discount at all Rocket Farm Restaurants - Atlanta, Charlotte, Nashville, Houston, Raleigh, and Winter Park
  • Rocket Farm University: specialized leadership classes and personalized support for career advancement
  • Employee-led Mentorship programs, Advisory Council and Safety Committee

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.

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