Sous Chef- Elektra

Atlanta, GA, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Multiple Tiers of Medical Coverage

dental coverage

vision coverage

24/7 Teledoc service

free maintenance medications

Pet insurance

hotel discounts

Tuition Reimbursement

Paid Time Off

401k Match

Job Description

FORTH Hotel and Club, located in the vibrant city of Atlanta, represents the pinnacle of modern luxury combined with a creative and energetic spirit. As one of the city's most exciting destinations, FORTH is designed to foster community, culture, and connection through its boutique hospitality approach. The property features stylish guest rooms, lively restaurants and bars, and a members' club that serves as a cultural hub for socializing and entertainment. As part of the Davidson Hospitality Group, an award-winning full-service hospitality management company with a reputable portfolio collaborating with top brands like Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, FORTH Hotel and Club embraces entrepreneurial management paired with the resources and expertise of a larger organization. This dual approach ensures personalized service and operational excellence across all its offerings.

Joining the team at FORTH means being part of a bold and dynamic environment committed to delivering exceptional hospitality experiences in the heart of Atlanta. This opportunity is designed for individuals who are passionate about food service and thrive in fast-paced, creative settings. The Sous Chef role is a cornerstone position within the culinary team, responsible for supporting the Executive Chef and ensuring the smooth operation of the kitchen. This role requires strong leadership abilities, excellent communication skills, and meticulous attention to detail to maintain high standards in food preparation and service.

As a Sous Chef at FORTH, you will collaborate closely with the Executive Chef on daily planning, staffing, and operational procedures. Responsibilities include completing daily food requisitions and specials, participating in the hiring and training of kitchen staff, and playing an instrumental part in menu development. Inventory management and maintaining a clean, organized kitchen environment are also key elements of this role. The position offers a competitive salary, comprehensive benefits, and opportunities for career advancement within Davidson Hospitality Group’s diverse portfolio of hospitality ventures.

FORTH Hotel and Club provides a unique platform for culinary professionals eager to contribute to a vibrant and evolving hospitality experience. It fosters a culture of innovation, teamwork, and excellence that invites you to grow your culinary career in a supportive and stimulating atmosphere. If you are motivated by challenge, inspired by community, and driven by a passion for exceptional food and service, this role offers a compelling next chapter in your professional journey.

Job Requirements

college degree or certification in culinary field or hospitality field preferred
minimum of 2 years experience in a high-volume kitchen, preferably in hotel or resort setting
knowledge of a variety of culinary techniques and cuisines
strong leadership skills with ability to motivate and inspire a team
excellent communication skills both verbal and written
ability to manage inventory including ordering and receiving products
ability to work in a fast-paced environment and handle multiple tasks
understanding of food safety and sanitation guidelines and regulations

Job Qualifications

college degree or certification in culinary field or hospitality field preferred
minimum of 2 years experience in a high-volume kitchen, preferably in hotel or resort setting
knowledge of various culinary techniques and cuisines
strong leadership skills with ability to motivate and inspire a team
excellent verbal and written communication skills
ability to manage inventory including ordering and receiving products
ability to work in fast-paced environment handling multiple tasks
understanding of food safety and sanitation guidelines and regulations

Job Duties

communicates daily with the Executive Chef for updates on planning, staffing, and procedures
completes daily food requisitions and daily specials
assists in hiring, training, and coaching kitchen staff
plays a role in menu development
manages kitchen inventory including ordering and receiving products
maintains a clean and organized kitchen environment
ensures all dishes are prepared to high standards