Sous Chef | Atlanta Le Meridien
About The Position
The Sous Chef is responsible for maintaining and strictly abiding by state sanitation/health regulations and hotel requirements. This role requires availability for a flexible schedule, including weekends, holidays, and varied shifts. The Sous Chef must maintain complete knowledge of the correct maintenance and use of equipment, using tools only as intended, properly and safely. This position establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department. Responsibilities include hiring and training employees, planning, assigning, and directing work, appraising performance, rewarding and disciplining employees, and addressing complaints and resolving problems. The Sous Chef will also handle guest complaints to ensure guest satisfaction and perform other duties as assigned.
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
- 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.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
Number of Employees
1-10 employees
