Sous Chef - The Retreat

Atlanta, GA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $48,100.00 - $64,900.00

Work Schedule

Weekend Shifts

Night Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Paid holidays

Career Development

Job Description

Our establishment is a dynamic hospitality environment dedicated to delivering exceptional dining experiences. As a distinguished hotel restaurant, we pride ourselves on blending culinary artistry with outstanding guest service to create memorable meals on every occasion. We are committed to excellence, innovation, and maintaining high standards within our kitchen and service teams. Our restaurant embodies a culture of passion, teamwork, and continuous learning, supporting the growth and success of our staff while delighting guests with quality food and a welcoming atmosphere. The environment is fast-paced and demanding, requiring professionals who thrive under pressure and possess a commitment to culinary excellence. With a focus on both a la carte and banquet dining, we cater to diverse client needs, including special events and holiday functions, setting us apart in the competitive dining market.

The Sous Chef position is a pivotal role within our culinary department, working closely alongside the Executive Chef to maintain and enhance the quality of all kitchen operations. This full-time role demands a highly qualified culinary professional capable of overseeing the daily production processes, coordinating ingredient ordering, managing food costs, and ensuring consistent quality across all dishes prepared. The Sous Chef is empowered to lead the kitchen team by managing schedules, payroll, training, and performance evaluation while fostering an environment rooted in mutual respect and teamwork. This role also requires ensuring strict compliance with safety and sanitation standards, including HACCP, OSHA, and Health Department regulations. In the absence of the Executive Chef, the Sous Chef assumes full responsibility for the kitchen operations, ensuring seamless service and culinary excellence are upheld without compromise.

Functioning as a key leadership position, the Sous Chef plays a significant role in planning menus, estimating production needs for restaurant and banquets, and assisting with the execution of special events. This includes reviewing food preparation, encouraging innovation, and delivering creative culinary solutions that meet guest expectations. Strong leadership and communication skills are essential to motivate and train the culinary team to achieve superior guest satisfaction and operational efficiency. The position requires flexibility to work nights, weekends, and holidays, reflecting the round-the-clock nature of the hospitality business.

We seek a candidate with solid culinary education or proven on-the-job training, preferably with experience in a hotel setting, who can demonstrate a sincere passion for the culinary arts and guest satisfaction. This role emphasizes not only technical cooking skills but also the capability to produce consistent, timely high-quality meals while managing the financial and operational aspects of kitchen management. The Sous Chef is crucial to driving the success of our culinary offerings and maintaining our establishment's reputation as a top dining destination.

Job Requirements

Culinary education or equivalent on-the-job training
Proven experience in a culinary role with leadership responsibilities
Knowledge of food safety and sanitation regulations including HACCP and OSHA
Ability to train and manage kitchen staff effectively
Strong organizational and communication skills
Flexibility to work evenings, weekends, and holidays
Physical ability to perform kitchen duties including standing for extended periods

Job Qualifications

In-depth knowledge of all kitchen operations
Strong leadership, communication, organization, and relationship skills
Experience in training, basic financial management, and customer service
Proficient in general computer knowledge
A genuine desire to exceed guest expectations in a fast-paced environment
Ability to produce consistent quality products in a timely manner
Culinary education and/or on-the-job training
hotel experience preferred
Flexibility to work shifts including nights, weekends, and holidays

Job Duties

Supervise the preparation and cooking of various food items
Ensure compliance with prescribed recipes and specifications for all food items, including buffet and a la carte menus
Plan and manage food quantities and plating requirements for various operations (e.g., restaurant, banquet)
Monitor food production, ordering, cost, and quality on a daily basis
Ensure proper safety and sanitation of all kitchen facilities and equipment, adhering to HACCP, OSHA, and Health Department regulations
Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating, and hiring
Lead and coach the culinary team to achieve exceptional guest service and employee satisfaction
Foster a collaborative environment, encouraging mutual trust and respect among team members
Serve as a role model by demonstrating appropriate behaviors and expectations
Ensure employees are cross trained to support successful daily operations
Set a positive example for guest relations and emphasize guest satisfaction during departmental meetings
Empower employees to provide excellent customer service and interact with guests to gather feedback on product quality and service levels
Assist in planning, coordinating, and implementing special events and holiday functions
Prepare and cook foods of all types for regular service and special functions
Check the quality of raw and cooked food products to ensure standards are met
Communicate production needs to key personnel and produce production prep lists
Assist in estimating daily restaurant production needs and developing daily and seasonal menu items
Conduct daily line-up and assist the Executive Chef in their absence