Jr. Sous Chef

70 Centennial Olympic Park OZ Employer LLC DBA Hotel Phoenix • Atlanta, GA

1d • Onsite

About The Position

The Junior Sous Chef supports the daily operation of Hotel Phoenix’s culinary department and assists culinary leadership with delivering consistent, high-quality food and exceptional guest experiences. This position provides hands-on leadership across the hotel’s restaurants, banquets, in-room dining, associate cafeteria, rooftop and seasonal outlets, and other culinary operations as assigned. The Junior Sous Chef helps supervise culinary associates, maintain food-quality and presentation standards, manage preparation and production, ensure compliance with sanitation requirements, and promote an organized, respectful, and productive kitchen environment.

Requirements

• High school diploma or equivalent required.
• Minimum of two years of progressive culinary experience in a hotel, resort, restaurant, banquet, or high-volume food-service environment preferred.
• Previous lead cook or culinary supervisory experience strongly preferred.
• Experience supporting multiple culinary outlets or banquet operations is preferred.
• Working knowledge of food preparation, cooking techniques, kitchen equipment, sanitation, and food-safety requirements.
• Ability to read and execute recipes, banquet event orders, production sheets, and kitchen instructions.
• Ability to organize multiple priorities and remain composed in a fast-paced environment.
• Strong communication, leadership, time-management, and problem-solving skills.
• Basic knowledge of food cost, inventory control, portion control, and labor management.
• Must be able to work independently and as part of a team.

Nice To Haves

• Culinary degree or recognized culinary certification preferred.
• ServSafe Food Protection Manager certification preferred or required within the timeframe established by the hotel.

Responsibilities

• Assist with the preparation, production, and presentation of food for all hotel culinary outlets.
• Ensure every dish is prepared according to approved recipes, portion standards, presentation guidelines, and guest expectations.
• Review daily business levels, banquet event orders, reservations, occupancy forecasts, and special events to properly prepare for service.
• Assist with coordinating food production for restaurants, banquets, in-room dining, the associate cafeteria, and seasonal outlets.
• Inspect food products for freshness, quality, appearance, taste, and proper storage.
• Monitor ticket times and assist the culinary team during high-volume service periods.
• Maintain proper station setup, organization, cleanliness, and breakdown procedures.
• Assist with menu development, daily specials, recipe testing, and seasonal culinary offerings.
• Ensure guest requests, allergy concerns, and dietary restrictions are handled carefully and communicated appropriately.
• Minimize food waste while maintaining the hotel’s quality and presentation standards.
• Provide daily direction, coaching, and support to cooks, stewards, and other culinary associates.
• Lead pre-shift meetings and communicate service expectations, menu changes, special events, and operational priorities.
• Assist with training associates on recipes, preparation techniques, equipment use, sanitation, and workplace safety.
• Delegate assignments and monitor performance throughout the shift.
• Help maintain a professional, respectful, and collaborative kitchen environment.
• Address performance or conduct concerns promptly and communicate them to culinary leadership.
• Support new-hire onboarding and ensure associates receive the training necessary to perform their positions successfully.
• Serve as the culinary leader on duty when assigned.
• Ensure compliance with all federal, state, and local food-safety regulations.
• Follow and enforce Hotel Phoenix sanitation, hygiene, and safety standards.
• Monitor food temperatures, cooling procedures, labeling, dating, storage, and product rotation.
• Ensure all food is stored using proper FIFO procedures.
• Complete required sanitation, temperature, and food-safety documentation accurately.
• Identify and correct unsafe conditions or food-handling practices immediately.
• Ensure kitchen equipment, preparation areas, coolers, freezers, and storage areas remain clean and organized.
• Assist with health-department inspections and internal food-safety audits.
• Report equipment concerns, maintenance needs, injuries, and safety hazards promptly.
• Assist with receiving, inspecting, and properly storing food and culinary supplies.
• Monitor portion control, food usage, waste, and production levels.
• Assist with inventory counts, ordering, and maintaining appropriate par levels.
• Help control food and labor costs through effective planning, scheduling, and production management.
• Protect hotel assets and ensure culinary products and equipment are used responsibly.
• Communicate product shortages, quality concerns, and ordering needs to culinary leadership.
• Maintain a strong commitment to providing exceptional and personalized guest experiences.
• Respond professionally and promptly to guest feedback or food-quality concerns.
• Collaborate with Food and Beverage, Banquets, Stewarding, Purchasing, Engineering, and other hotel departments.
• Support special events, VIP amenities, tastings, and customized culinary experiences.
• Represent Hotel Phoenix with professionalism, hospitality, and pride.
• Demonstrate professionalism, respect, integrity, and teamwork.
• Maintain reliable and punctual attendance.
• Follow all hotel policies, procedures, safety standards, and confidentiality requirements.
• Maintain a clean and professional appearance in accordance with grooming and uniform standards.
• Perform additional duties and responsibilities as assigned by management.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED