Sous Chef | Atlanta Le Meridien

SHANER•Atlanta, GA

5h•Onsite

About The Position

This position is for a Sous Chef at the Le Meridien hotel in suburban Atlanta (Dunwoody, GA), a Marriott branded hotel part of the Perimeter Center. The role involves maintaining and strictly abiding by state sanitation/health regulations and hotel requirements, ensuring proper maintenance and safe use of equipment, and establishing, maintaining, and training standards and procedures for operations and safe working conditions in the department. The Sous Chef is also responsible for hiring and training employees, planning, assigning, and directing work, appraising performance, rewarding and disciplining employees, addressing complaints, and resolving problems. Additionally, the role includes handling guest complaints to ensure satisfaction and performing other assigned duties. Shaner Hotels is an award-winning hospitality owner-operator and management company with over 65 properties in 14 states and four countries, partnering with top hospitality brands and independent locations. They offer services like hotel development, design and construction, e-commerce, and revenue management. The Le Meridien Atlanta offers on-site dining at Portico Global Cuisine, a state-of-the-art fitness center, poolside cabanas, and over 10,000 sq. feet of meeting spaces.

Requirements

Minimum of three years of experience as a line cook.
Ability to satisfactorily communicate with guests, management, and co-workers to their understanding.
High school graduate or equivalent.
Safe food handling certificate.
Ability to read and interpret documents, such as B.E.O.'s, safety rules, procedure manuals.

Nice To Haves

Prior supervisory experience preferred.
Certification of culinary training preferred.
Bilingual English/Spanish a plus.

Responsibilities

Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
Be available to work a flexible schedule, including weekends, holidays, and varied shifts.
Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department.
Hiring and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Handle guest complaints ensuring guest satisfaction.
Other duties as assigned.
Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications.
Direct, train and monitor performance of kitchen staff.
Maintain organization, cleanliness and sanitation of work areas and equipment.