Sous Chef
$60,000–$70,000 year
On-site · Atlanta, Georgia, United States
Job Summary
Supervise food preparation for culinary operations in a hotel, ensuring quality, quantity, taste, and presentation meet Executive Chef standards; oversee culinary staff and stewards, enforce health/safety regulations, inventory controls, and scheduling to manage labor costs. Assist in menu planning and development, coordinate with banquet/restaurant teams for events and daily service, and maintain consistent food quality across shifts. Lead training and coaching of kitchen staff and ensure proper use of equipment and adherence to sanitation procedures.
Required Qualifications
- Minimum of 3 years of experience in a similar role in a culinary environment, preferably in a hotel or restaurant
- Strong knowledge of food preparation techniques, portion control, and presentation standards
- Ability to supervise and train kitchen staff, ensuring compliance with food safety and sanitation regulations
- Proficiency in managing kitchen inventory and ordering supplies
- Excellent communication and leadership skills to manage kitchen operations
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