Sous Chef

Reverb By Hard Rock Downtown Atlanta•Atlanta, GA

24d

About The Position

The Sous Chef oversees daily culinary operations at Reverb by Hard Rock Atlanta across Constant Grind, RT60 Rooftop, Grab N Go, and banquet and catering operations. This hands-on culinary leader coordinates kitchen operations and food production, supervises and develops culinary employees, and maintains consistent food quality, operational efficiency, cleanliness, food safety, inventory control, and financial accountability. The role manages food purchasing and vendor relationships, culinary schedules and labor, sanitation and facility readiness, food safety compliance, inventory, and food-cost controls. It also plans and executes service across outlets and special events, maintains recipe and presentation standards, addresses guest concerns, and communicates operational needs and results to hotel leadership. The Sous Chef works closely with the Director of Food & Beverage, outlet management, banquet teams, and other hotel departments to support financial objectives, guest satisfaction, and consistent culinary standards.

Requirements

Minimum 3–5 years of progressive culinary experience in a hotel, restaurant, resort, or high-volume hospitality environment.
Banquet and catering culinary experience required.
Demonstrated experience with food ordering, inventory management, food cost control, and labor scheduling.
Strong knowledge of food safety regulations and commercial kitchen sanitation.
Current Certified Food Protection Manager credential, or ability to obtain certification within the timeframe required by the property and applicable regulations.
Experience preparing and executing standardized recipes.
Ability to supervise, coach, and hold culinary employees accountable.
Strong organizational, communication, problem-solving, and time-management skills.
Ability to work flexible schedules, including mornings, evenings, weekends, holidays, and special events.

Nice To Haves

Minimum 2 years of culinary supervisory or kitchen management experience preferred.
Previous experience overseeing multiple food service outlets strongly preferred.
Experience with food inventory systems, scheduling software, and point-of-sale reporting preferred.

Responsibilities

Manage food purchasing and ordering for all culinary operations, including setting par levels, reviewing forecasts and event requirements, verifying deliveries, resolving vendor discrepancies, and maintaining purchasing records.
Prepare and monitor culinary staffing schedules according to business forecasts, outlet needs, events, and labor budgets; coordinate coverage, breaks, timekeeping, cross-training, and staffing contingencies.
Maintain clean, sanitary, organized, and inspection-ready kitchen, food preparation, storage, and dishwashing areas; establish and verify cleaning schedules and report facility or equipment issues.
Enforce food safety practices and applicable regulations, including proper receiving, handling, preparation, storage, labeling, temperature monitoring, sanitation, allergen handling, and corrective-action documentation.
Oversee breakfast preparation and service at Constant Grind, maintaining buffet and à la carte quality, availability, safe temperatures, efficient ticket times, and appropriate production levels.
Supervise food production and service for RT60 Rooftop, ensuring recipe, portion, presentation, quality, staffing, inventory, and operational standards are met.
Oversee Grab N Go preparation, packaging, labeling, replenishment, product freshness, safe temperatures, and production levels while minimizing waste.
Plan and execute culinary production for banquets, catering, and special events by reviewing BEOs, coordinating requirements and staffing, meeting service times and specifications, and controlling food costs and portions.
Conduct and document inventory counts and reconciliations; investigate discrepancies and control food costs, waste, spoilage, overproduction, and unauthorized consumption.
Lead, train, coach, and supervise culinary employees; conduct pre-shift communication, address performance concerns, assist with hiring and onboarding, and promote teamwork and accountability.
Maintain food quality, standardized recipes, preparation methods, portion sizes, and presentation across services; conduct quality checks, investigate complaints, and support menu development and costing.
Monitor kitchen equipment and smallwares, arrange or report maintenance needs, ensure safe equipment operation, and maintain organized workstations.
Provide timely operational updates to the Director of Food & Beverage; submit schedules, orders, reports, logs, and other documentation, and coordinate with hotel departments.
Support guest satisfaction by responding to food-related concerns, coordinating resolutions with outlet managers, addressing delays, and accommodating reasonable dietary requests.