Sous Chef

Atlanta, GA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $56,000.00 - $75,000.00

Work Schedule

Standard Hours

Benefits

Relocation assistance

bonus eligible

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee training and development

Job Description

JW Marriott Atlanta Buckhead is a premier luxury hotel located in the vibrant city of Atlanta, Georgia. Part of Marriott International's distinguished luxury portfolio, JW Marriott boasts over 100 properties globally, each situated in gateway cities and exclusive resort destinations. Known for delivering unparalleled hospitality experiences, JW Marriott Atlanta Buckhead combines elegant accommodations with exquisite dining and exceptional guest services. The hotel caters to discerning travelers seeking comfort, elegance, and personalized attention in a sophisticated environment. As a proud member of Marriott International, the hotel embraces a culture that values diversity, inclusion, and the holistic well-being of its associates, emphasizing the philosophy that happy employees create happy guests.

The Culinary Manager role at JW Marriott Atlanta Buckhead is an exciting opportunity for a dedicated professional passionate about leading kitchen operations within a luxury hospitality setting. This full-time management position offers an annual salary range of $56,000 to $75,000, along with eligibility for performance bonuses. The role is central to the daily success of the hotel’s kitchen, ensuring that every culinary aspect meets the high standards synonymous with the JW Marriott brand.

As Culinary Manager, you will be accountable for overseeing all kitchen operations, leading a team of culinary professionals, and maintaining stringent food quality and sanitation standards. Your leadership will influence guest satisfaction and employee engagement alike. This role requires you to exhibit your culinary talents not only by leading but by personally engaging in food preparation and presentation. You will work closely with the Executive Chef and other kitchen staff to estimate daily production needs, design innovative food presentations, and uphold purchasing and storage protocols.

A critical aspect of the position involves fostering a collaborative and positive working environment, mentoring and developing staff to reach their full potential, and ensuring that kitchen operations comply with all food safety regulations. You will play a pivotal role in training employees in safety procedures, managing schedules effectively using labor management systems, and handling customer feedback to continuously enhance service quality.

At JW Marriott Atlanta Buckhead, fostering exceptional customer service is a priority. As Culinary Manager, you will ensure service excellence by motivating your team, addressing guest concerns with professionalism, and setting examples that inspire superior guest relations. The role also encompasses human resource responsibilities such as coaching employees, providing performance feedback, and supporting the department manager in resolving any workplace issues.

Joining JW Marriott Atlanta Buckhead means becoming part of a community that values innovation, integrity, and respect. The hotel is committed to equal employment opportunities, celebrating diverse backgrounds, and cultivating a supportive atmosphere where associates can thrive and grow. Here, you will have the chance to do your best work, begin your purpose, belong to a remarkable global team, and become the best version of yourself. This role not only offers professional growth but also the satisfaction of contributing to the legacy of a world-renowned hospitality brand that is synonymous with wonderful hospitality, always.

Job Requirements

High school diploma or GED
Relevant culinary or food and beverage experience
Knowledge of food safety and sanitation standards
Ability to lead and supervise kitchen staff
Effective communication and interpersonal skills
Capability to handle guest interactions professionally
Willingness to work full-time and possibly flexible hours in a hospitality environment
Eligibility to work in the United States

Job Qualifications

High school diploma or GED with 4 years experience in culinary, food and beverage, or related professional area
OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major with 2 years experience in culinary, food and beverage, or related professional area
Demonstrated culinary skills and leadership ability
Strong knowledge of food handling and sanitation standards
Experience in kitchen operations and food preparation
Ability to manage and lead a culinary team effectively
Excellent interpersonal and communication skills
Ability to develop innovative culinary presentations
Proven ability to maintain purchasing, receiving, and storage standards
Knowledge of labor management systems and scheduling
Experience in employee training and development
Competence in handling guest feedback and resolving complaints
Understanding of applicable laws and regulations in food service
Demonstrated problem-solving and decision-making skills
Ability to maintain employee productivity and performance

Job Duties

Manage kitchen shift operations and ensure compliance with food and beverage policies, standards and procedures
Estimate daily production needs and communicate them to kitchen personnel
Assist Executive Chef with all kitchen operations and preparation
Prepare and cook foods of all types for regular service and special functions
Develop and create new culinary applications and decorative food displays
Maintain purchasing, receiving, and food storage standards
Ensure compliance with food handling and sanitation standards
Perform duties of kitchen managers and employees as needed
Recognize superior quality products, presentations, and flavors
Ensure compliance with all applicable laws and regulations
Operate and maintain all department equipment and report malfunctions
Check the quality of raw and cooked food products to ensure standards are met
Supervise and coordinate activities of cooks and food preparation workers
Lead shifts by preparing food items and executing requests
Utilize interpersonal and communication skills to lead, influence, and encourage staff
Build mutual trust, respect, and cooperation among team members
Serve as a role model demonstrating appropriate behaviors
Maintain employee productivity levels
Set performance expectations and parameters for employees
Establish and maintain open, collaborative relationships within the team
Administer property policies fairly and consistently
Communicate performance expectations in line with job descriptions
Recognize successful performance and produce desired results
Provide service that exceeds customer satisfaction and retention
Manage daily operations ensuring quality and standards meet customer expectations
Set a positive example for guest relations
Empower employees to provide excellent customer service
Interact with guests for feedback on product quality and service levels
Handle guest problems and complaints effectively
Achieve and exceed performance, budget, and team goals
Prioritize, organize, and accomplish work based on specific goals and plans
Use labor management systems for scheduling and tracking employee time
Train employees in safety procedures
Identify developmental needs of others and coach, mentor, and improve skills
Provide guidance and feedback to improve service and understand guest needs
Participate in employee performance appraisal process
Report issues to department manager and Human Resources as necessary
Communicate information to supervisors, co-workers, and subordinates through various means
Analyze information to solve problems and choose the best solutions
Attend and participate in pertinent meetings