Sous Chef

Atlanta, GA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Hourly

Rate:

Exact $17.00

Work Schedule

Standard Hours

Benefits

Insurance enrollment

Paid Time Off

Holiday pay

401(k) enrollment

hotel discounts

Travel Discounts

Professional Development

Job Description

First Hospitality, founded in 1985 and headquartered in Chicago, is a forward-thinking hotel development, investment, and management company dedicated to creating value for all through excellence and innovative approaches. Known for its strategic vision and commitment to doing things differently, First Hospitality has established a reputation for fostering inclusive and dynamic work environments. The company prides itself on attracting and retaining a diverse workforce where differences are respected and valued, ensuring better service to the varied needs of its customers. Their focus on collaboration, flexibility, and fairness makes them a sought-after employer in the hospitality industry, with a strong emphasis... Show More

Job Requirements

Five or more years progressive culinary experience required, preferably in a multi-service hotel or restaurant
Passion for culinary arts, experience in a wide range of cuisines
Basic skills in Microsoft Excel and Word to create spreadsheets and proposals
Adaptable interpersonal communication skills to address all employee levels of the hotel
Proficiency of the English language in reading, writing and verbal communication
Ability to calculate basic math principles to meet proper menu ingredients and perform inventory
Ability to work in a fast-paced environment for extended periods of time to meet high volume business
Ability to lift, balance and carry up to 25 lbs. to transport dry goods inventory, equipment, etc.
Ability to lift, balance and carry (with assistance) up to 100 lbs. to transport dry goods inventory, equipment, etc.
Ability to stand or walk for prolonged periods to cook required menu items
Ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers

Job Qualifications

Five or more years progressive culinary experience preferably in a multi-service hotel or restaurant
Passion for culinary arts with experience in a wide range of cuisines
Basic skills in Microsoft Excel and Word to create spreadsheets and proposals
Adaptable interpersonal communication skills to address all employee levels of the hotel
Proficiency of the English language in reading, writing, and verbal communication
Ability to calculate basic math principles to meet proper menu ingredients and perform inventory
Ability to work in a fast-paced environment for extended periods of time to meet high volume business
Ability to lift, balance and carry up to 25 lbs. to transport dry goods inventory, equipment, etc.
Ability to stand or walk for prolonged periods to cook required menu items
Ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers

Job Duties

Be a key partner with the Executive Chef, Sous Chefs, and F+B Management team, demonstrating a united front committed to providing the best possible guest experience
Collaborate with and coach your team to uphold the integrity of the food, guest experience, cleanliness, and maintenance of the culinary spaces
Coach and mentor your team on development of their skill set, technique, and menu execution, fostering an environment of continuous growth
Actively participate in recruitment, training, scheduling, supervising, coaching, and motivation of all culinary associates to create an environment that nurtures ideas and develops future talent for succession planning in the culinary program
Observe conditions of all physical facilities and equipment in the culinary operation, working in collaboration with the Chef, engineering department, and any third-party vendors to make corrections and improvements as needed
Offer direct support for your team through coaching, counseling, gentle correction, and constructive feedback
Collaborate effectively with all hotel departments including Sales, Banquets & Catering, Food & Beverage, and Hotel Operations to provide an exemplary guest experience
Be a subject matter expert in food and culinary techniques as well as understanding the history of the cuisine most closely related to the hotel food and beverage concept(s), effectively guiding others in their personal search with a gentle hand, never admonishing their lack of knowledge

Job Qualifications

Experience

Expert Level (7+ years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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