Restaurant Sous Chef

Loews Hotels•Atlanta, GA

About The Position

Situated in the epicenter of Midtown, Loews Atlanta Hotel is walking distance to some of the best attractions in the city. Welcome to Atlanta's Most Vibrant Neighborhood. With spectacular views, beautiful rooms and an ideal location – this property is a modern-age Southern charmer. Who We Are: Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. and Canada. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations. Growth and belonging start here; you’ll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role—from Guest Services to Finance, Culinary to IT—offers opportunities to grow and make a meaningful impact. Creating a Team Member experience where you belong no matter what race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us. What We’re Looking For: A passionate and driven Sous Chef who thrives in a fast-paced culinary environment and brings creativity, precision, and leadership to every plate. You’ll be the right hand to the Culinary Leadership team, ensuring flawless execution of daily kitchen operations while inspiring your team to deliver exceptional dining experiences. From crafting seasonal menus to maintaining the highest standards of quality and safety, you’ll play a pivotal role in shaping the culinary identity of our restaurant. Who You Are: Culinary Innovator: You have a deep knowledge of cooking techniques and a flair for creating dishes that delight and surprise. Operational Leader: You excel at managing workflows, training teams, and keeping the kitchen running smoothly during peak service. Quality Champion: You uphold rigorous standards for food safety, presentation, and consistency. Collaborative Partner: You work seamlessly with front-of-house teams to ensure guest satisfaction and adapt to special requests. Resilient Problem Solver: You thrive under pressure, making quick, thoughtful decisions to keep service on track.

Requirements

Three to five years of Culinary experience in quality food production within an upscale hotel or freestanding restaurant environment.
Excellent culinary skills with a strong understanding of food production techniques and best practices.
Thorough working knowledge of kitchen equipment use, operation, and safety standards.
Outstanding leadership, organizational, management, and communication skills.
Ability to read, write, and speak English effectively; bilingual proficiency in Spanish is a plus.
Ability to perform prolonged periods of standing, walking, bending, stooping, and working in a fast‑paced kitchen environment.
Ability to lift and carry items weighing up to 35 pounds and push carts weighing up to 200 pounds, with or without assistance or equipment.
Ability to navigate busy kitchen areas safely and respond quickly to operational demands.

Nice To Haves

1 or more years of supervisory experience in quality or quality food production in an upscale hospitality setting preferred.
ACF certification as a Sous Chef or a culinary degree from a recognized culinary institute preferred, or equivalent professional culinary experience.

Responsibilities

Support Culinary Leadership in developing seasonal menus and new dishes aligned with brand standards and guest expectations.
Lead daily kitchen operations, ensuring consistent food quality, presentation, and timely service.
Supervise, train, schedule, and mentor kitchen staff to maintain high performance and morale.
Maintain appropriate staffing levels and control labor costs based on business volume.
Enforce standardized recipes, portion control, plating, and presentation guidelines.
Oversee inventory control, ordering, receiving, and proper storage of all food products.
Monitor food costs, product usage, and waste to support profitability goals.
Ensure strict compliance with food safety, sanitation, and health regulations.
Conduct routine equipment inspections and report maintenance needs as necessary.
Coordinate kitchen opening and closing procedures to ensure operational readiness.
Collaborate with service teams to accommodate dietary needs and resolve guest concerns.
Communicate daily priorities, menu updates, and upcoming events to kitchen staff.
Participate in performance evaluations, coaching, disciplinary actions, and ongoing training.
Review payroll reports and adjust staffing to align with forecasted demand.
Analyze guest feedback and operational performance to drive continuous improvement.
Ensure cleanliness and maintenance of outlet spaces and equipment.
Follow emergency procedures and comply with safety standards.
Maintain compliance with grooming, uniform, and service expectations.
Demonstrate regular and reliable attendance.
Attend/complete all mandatory training sessions and meetings.
Work flexible schedules, including evenings, weekends, and holidays.
Perform other duties as assigned.