Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
401(k) Plan
paid sick days
Paid vacation
Paid holidays
Tuition Reimbursement
Employee Discounts
Job Description
Loews Atlanta Hotel is a distinguished upscale hotel nestled in the heart of Midtown, Atlanta, known as the city's most vibrant neighborhood. This hotel offers guests a blend of Southern charm with modern elegance, boasting spectacular city views and beautifully appointed rooms. Located within walking distance of major attractions, the hotel serves as a convenient and luxurious base for travelers and business guests alike. Loews Atlanta is part of the broader Loews Hotels & Co family, a prestigious hospitality company founded in 1960 that operates iconic hotels and resorts across the United States and Canada. This long-established company prides itself on creating exceptional guest experiences through diverse and welcoming teams. Loews Hotels fosters a culture of growth and inclusivity where every employee is valued regardless of their background, and where career development opportunities are abundant across all departments, including culinary, guest services, finance, and IT.
The role available at Loews Atlanta Hotel is for a Sous Chef, a pivotal culinary leader responsible for supporting the executive culinary team. This position entails managing the kitchen's daily operations to ensure the highest standards of food quality, presentation, and service. The Sous Chef is charged with menu development, inventory control, labor management, and staff training, all while maintaining a safe and sanitary kitchen environment. This leadership role demands a creative culinary innovator who can deliver consistently exceptional dining experiences under pressure. The Sous Chef acts as a key collaborator with front-of-house teams, ensuring outstanding guest satisfaction and accommodating special dietary needs. This opportunity not only offers a chance to contribute to the culinary success of a renowned hotel, but also to grow professionally within an environment that values diversity, teamwork, and continuous improvement. Benefits include competitive health and wellness options, 401(k) with company match, paid time off, pet insurance, tuition reimbursement, employee discounts, and eligibility for leadership bonuses. The position also requires flexibility with scheduling, including evenings, weekends, and holidays, matching the dynamic nature of the hospitality industry.
The role available at Loews Atlanta Hotel is for a Sous Chef, a pivotal culinary leader responsible for supporting the executive culinary team. This position entails managing the kitchen's daily operations to ensure the highest standards of food quality, presentation, and service. The Sous Chef is charged with menu development, inventory control, labor management, and staff training, all while maintaining a safe and sanitary kitchen environment. This leadership role demands a creative culinary innovator who can deliver consistently exceptional dining experiences under pressure. The Sous Chef acts as a key collaborator with front-of-house teams, ensuring outstanding guest satisfaction and accommodating special dietary needs. This opportunity not only offers a chance to contribute to the culinary success of a renowned hotel, but also to grow professionally within an environment that values diversity, teamwork, and continuous improvement. Benefits include competitive health and wellness options, 401(k) with company match, paid time off, pet insurance, tuition reimbursement, employee discounts, and eligibility for leadership bonuses. The position also requires flexibility with scheduling, including evenings, weekends, and holidays, matching the dynamic nature of the hospitality industry.
Job Requirements
- High school diploma or equivalent
- Minimum three years of culinary experience in quality food production
- Experience in fast-paced kitchen environment
- Supervisory experience preferred
- Knowledge of food safety and sanitation
- Ability to work flexible hours including nights and weekends
- Physical ability to stand, walk, bend, and lift up to 35 pounds
- Ability to handle stress and multitask
- Reliable attendance
- Willingness to complete mandatory training sessions
- Ability to follow safety and grooming standards
Job Qualifications
- Three to five years of culinary experience in upscale hotel or restaurant
- One or more years of supervisory experience preferred
- ACF certification as Sous Chef or culinary degree preferred
- Strong culinary skills and knowledge of food production techniques
- Thorough working knowledge of kitchen equipment and safety standards
- Excellent leadership, organizational, and communication skills
- Ability to speak, read, and write English effectively
- Bilingual proficiency in Spanish is a plus
Job Duties
- Support Culinary Leadership in menu development
- Lead daily kitchen operations ensuring food quality and timely service
- Supervise, train, schedule, and mentor kitchen staff
- Maintain staffing levels and control labor costs
- Enforce standardized recipes and portion control
- Oversee inventory management and food storage
- Monitor food costs and product usage
- Ensure compliance with food safety and sanitation regulations
- Conduct equipment inspections and report maintenance needs
- Coordinate kitchen opening and closing procedures
- Collaborate with service teams to accommodate dietary needs
- Communicate daily priorities and menu updates to staff
- Participate in performance evaluations and training
- Review payroll and adjust staffing
- Analyze guest feedback to improve operations
- Maintain cleanliness of outlet spaces and equipment
- Follow emergency and safety procedures
- Comply with grooming, uniform, and service standards
- Attend mandatory training and meetings
- Work flexible schedules including evenings, weekends, and holidays
- Perform other duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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