Sous Chef | Atlanta Le Meridien
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About The Position
The position involves maintaining and strictly abiding by state sanitation and health regulations as well as hotel requirements. The candidate must be available to work a flexible schedule, including weekends, holidays, and varied shifts. Responsibilities include maintaining complete knowledge of the correct maintenance and use of equipment, ensuring that equipment and tools are used only as intended, properly, and safely. The role also involves establishing, maintaining, and training standards and procedures for operations and safe working conditions in the department. Additionally, the candidate will be responsible for hiring and training employees, planning, assigning, and directing work, appraising performance, rewarding and disciplining employees, and addressing complaints and resolving problems. Handling guest complaints to ensure guest satisfaction is also a key responsibility, along with other duties as assigned.
