Hilton Marietta - Sous Chef

Remington Hospitality • Marietta, GA

2d

About The Position

The Sous Chef supervises, guides, and trains kitchen associates in producing quality food for restaurants and banquets, with attention to timing, portions, food quality, and sanitation. The role ensures food storage, rotation, production, portioning, quality, appearance, and handling standards are followed; verifies station cooks complete opening and closing procedures; and expedites food from the front line during meal periods. The Sous Chef maintains appropriate supplies and materials, participates in monthly food and beverage inventory, and checks portion-control and food-check procedures. The position also assists the Executive Chef with menu and recipe creation and performs other duties as assigned to support effective hotel operations.

The role requires kitchen leadership experience, effective communication, initiative, computer proficiency, basic computational ability, reliable attendance, and the ability to complete tasks amid interruptions and in high-pressure situations. The Sous Chef must maintain positive staff relationships and protect staff and guest confidentiality. Schedules may vary according to the property's business needs.

The work involves standing and walking for extended periods in environments that may be very hot or cold, and lifting and carrying objects weighing approximately 30–40 pounds. The description also lists office-related physical requirements, including prolonged sitting and computer work, occasional standing and walking, fine motor use of hands and fingers, and lifting or moving items weighing 10–25 pounds as needed. Reasonable accommodations may be made for individuals with disabilities to perform essential job functions.

Requirements

• Prior experience in a kitchen leadership role.
• Effective verbal and written communication skills.
• High work ethic and self-initiative.
• Strong computer skills in Microsoft Suite.
• Regular attendance according to established guidelines.
• Basic computational ability.
• Ability to focus on tasks and complete assignments on time despite frequent interruptions.
• Ability to work in high-pressure, sometimes stressful situations.
• Ability to maintain excellent relationships with staff and protect staff and guest confidentiality.
• Ability to stand and walk for varying lengths of time, often extended periods.
• Ability to work in environments that can be very hot or very cold throughout the shift.
• Ability to lift and carry approximately 30–40 pounds.
• Ability to grasp, write, stand, sit, walk, perform repetitive motions, pull, push, listen, hear, and use visual abilities.
• Finger dexterity to operate office equipment, including computers, printers, multi-line phones, filing cabinets, and photocopiers.
• Ability to work in a standard office environment, including prolonged sitting at a desk and computer work for 6–8 hours a day.
• Frequent fine motor use of hands and fingers for keyboarding, typing, using a mouse or trackpad, writing, and operating office equipment.
• Ability to occasionally stand, walk, bend, reach, or carry items, and lift or move 10–25 pounds as needed.
• Visual ability to read computer screens and printed materials, including close visual focus and color differentiation for certain roles.
• Ability to hear and participate in conversations and meetings and use a phone or headset.

Responsibilities

• Supervise, guide, and train kitchen associates producing food for restaurants and banquets, emphasizing timing, portions, quality, and sanitation.
• Ensure standards for storage, rotation, production, portions, quality, appearance, and food handling are followed.
• Ensure Station Cooks I, II, and III complete opening and closing procedures.
• Expedite food from the front line during meal periods.
• Ensure associates have appropriate supplies and materials to perform their jobs.
• Participate in monthly food and beverage inventory.
• Follow portion-control procedures and check food pricing, code amounts, server names, food-cost controls, and proper check entry.
• Assist the Executive Chef with menu and recipe creation.
• Perform other duties as assigned to ensure effective hotel operations.

What This Job Offers

• Job Type: Full-time
• Education Level: No Education Listed