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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $60,000.00 - $70,000.00
Work Schedule
Day Shifts
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
meal discounts
Employee wellness programs
Job Description
This opportunity is with a well-known lifestyle-driven hotel located in Atlanta, renowned for its commitment to high-quality hospitality and fine dining experiences. This prestigious hotel embodies a blend of modern luxury and Southern charm, offering guests a unique stay experience that includes distinctive dining options. The establishment places a strong emphasis on exceptional service, culinary excellence, and creating memorable guest experiences that align with its upscale, lifestyle-focused brand. Operating in a vibrant city like Atlanta, the hotel attracts a diverse clientele ranging from business travelers to leisure guests, all seeking premium accommodations combined with top-tier dining services.
The Sen... Show More
The Sen... Show More
Job Requirements
- 3-6+ years in a Sous Chef or Senior Sous Chef role
- Experience in elevated, fine dining or high-quality culinary environments
- Strong understanding of food cost management, inventory systems, and kitchen operations
- Hands-on leader who is comfortable working the line and running service
- Experience with butchery and high-level prep techniques
- Ability to lead a team and maintain composure in a fast-paced, high-pressure environment
- Strong organizational and communication skills
Job Qualifications
- 3-6+ years in a Sous Chef or Senior Sous Chef role
- Experience in elevated, fine dining or high-quality culinary environments
- Strong understanding of food cost management, inventory systems, and kitchen operations
- Hands-on leader who is comfortable working the line and running service
- Experience with butchery and high-level prep techniques
- Ability to lead a team and maintain composure in a fast-paced, high-pressure environment
- Strong organizational and communication skills
Job Duties
- Act as the second-in-command in the kitchen, supporting the Executive Chef in all culinary operations
- Oversee daily service execution, including running expo during dinner service and supporting any station as needed
- Lead, train, and develop BOH team members, including oversight of one Sous Chef
- Monitor and manage food cost, inventory, ordering, and waste control
- Create and maintain efficient prep systems, including hands-on involvement in butchery and production
- Manage scheduling and labor to align with business levels
- Ensure consistency in food quality, presentation, and timing
- Maintain all health, safety, and sanitation standards
- Support menu execution and contribute to ongoing culinary development
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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