Sous Chef - Mujo
Atlanta, GAFull-time$65–80K/yrPosted 1y agoStill listed 4 days ago
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Job overview
Castellucci Hospitality Group is hiring a Sous Chef - Mujo. Mujō is a one Michelin star modern Edomae‑style sushiya that delivers an exceptional omakase experience. The Sous Chef oversees all kitchen operations, leads and supports staff, works all stations, manages ordering, inventory, scheduling, new menu rollouts, labor costs, and handles hiring, training, and quality verification.
Key focus areas include Oversee kitchen operations, ensuring stations are set up, stocked, and running smoothly, Lead and support staff by assigning tasks and delegating workload, and Work all stations including expo.
Successful candidates bring 3+ Years Hospitality Industry Experience, Sous Chef Experience, and Equivalent Kitchen Leadership In Finer Dining. Important skills include Kitchen Operations, Leadership, Staff Support, Task Assignment, Workload Delegation, and Working All Stations. Preferred (not required): Attention To Detail, Refined Professional Service, Thoughtful, and Composed.
Skills & qualifications
Skills
Qualifications
Benefits
Full job description
Mujō is a one Michelin star modern, Edomae-style Sushiya. We are inspired by the Japanese concept of ichi-go ichi-e, 一期一会, or “one time, one meeting.” Every service is a singular moment, never to be repeated, and we approach it with precision and focus.
Our team is expected to deliver an exceptional omakase experience through attention to detail and refined, professional service. As a Sous Chef, you will oversee all kitchen operations and provide leadership and support to the culinary team.
We value individuals who approach service as a disciplined craft — thoughtful, composed, and exacting. Guest connections are genuine, grounded in respect, warmth, and a deep appreciation for the guest’s experience. 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.
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. Train new service team members on duties, policies and procedures.
Compensation Details
$65,000 - $80,000 yearly salary
Required Years of Experience
3+ years in the hospitality industry with proven experience as a Sous Chef and/or equivalent kitchen leadership in a finer dining restaurant.
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
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Required to bend, stretch, twist, climb and have a high level of mobility/flexibility in small spaces
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Required to stand and walk for extensive periods of time without breaks during busy times
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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"
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