Sous Chef

The Deer and the Dove is seeking a passionate, driven Sous Chef to join our team. This is an opportunity to work in a chef-driven James Beard Award and Michelin kitchen that celebrates whole-animal cookery, wild game, offal, live-fire cooking, and the incredible bounty of Georgia's farms, forests, and waters.

We are a true scratch kitchen. We butcher whole animals, make our own charcuterie, preserve the seasons through fermentation and curing, and cook over an open hearth and wood fire whenever possible. Every day is an opportunity to learn a new technique, work with exceptional ingredients, and contribute to a constantly evolving menu.

We're looking for someone who leads with professionalism, humility, and curiosity. If you're organized, clean, positive, and eager to continue growing as a chef, we'd love to meet you.

• Lead and inspire the kitchen team while maintaining a positive, respectful culture.
• Work alongside the CDC and Chef in all aspects of daily kitchen operations.
• Maintain the highest standards of food quality, consistency, and presentation.
• Assist with menu development, daily features, and seasonal menu changes.
• Oversee prep production, ordering, inventory, and food cost controls.
• Train and mentor cooks while helping them develop their skills.
• Execute precise butchery of whole animals, fish, game and fresh pasta.
• Prepare charcuterie, cured products, stocks, sauces, and fermented items.
• Cook confidently using an open hearth and wood-fired equipment.
• Maintain exceptional cleanliness, organization, and food safety standards.
• Step into the CDC role when needed and ensure smooth service from start to finish.

• Previous experience as a Sous Chef or a strong Lead Line Cook ready for the next step.
• A genuine passion for cooking and continuous learning.
• Professional, positive attitude with a strong work ethic.
• Excellent organizational and communication skills.
• Calm under pressure and capable of leading by example.
• Experience with—or a desire to learn—whole-animal butchery, wild game, offal, fermentation, curing, and live-fire cooking.
• Appreciation for seasonal, locally sourced ingredients.
• Commitment to cleanliness, consistency, and attention to detail.

At The Deer and the Dove, you'll work with some of the finest local ingredients available while learning techniques that few restaurants still practice. Our kitchen values craftsmanship over shortcuts, curiosity over ego, and teamwork over hierarchy.

This is a place for cooks who want to become better chefs.

If you're excited by whole-animal butchery, wood-fired cooking, wild game, and pushing yourself every day, we'd love to hear from you.