Sous Chef

Sonesta Northwest Atlanta, GA•Atlanta, GA

32d•Onsite

About The Position

Sonesta Atlanta Northwest Galleria, 6345 Powers Ferry Rd NW, Atlanta, GA 30339, is seeking a Sous Chef to set the tone for Sonesta’s Culture of Caring. We expect leaders to focus on creating amazing moments for guests and team members and dig deep to find ways to create success for their team. The Sous Chef is responsible overseeing the kitchen by coordinating and supervising the food preparation and production of his/her designated area. The Sous Chef is responsible for managing the process of developing and executing the Orders from the menu. The role’s primary responsibility is to drive results through their area of responsibility. Sonesta Leaders are charged with providing strategic vision, ensuring tactical execution, and actively managing their department to achieve the company’s revenue and profitability goals and objectives. The ideal candidate who has a passion for building and motivating teams that achieve results. Sonesta leaders are guest-focused (both internal and external) and achievement-oriented leaders.

Requirements

High school graduate, some college or equivalent required.
Ability to take direction and work with team members from other departments.
Ability to work in environment that require physical activity under time constraints.
Ability to work with all products and food ingredients used in the kitchen.
Excellent verbal and written communication skills.
Excellent interpersonal and customer service skills.
Excellent organizational skills and attention to detail.
Extensive knowledge of hotel and hospitality industry.

Nice To Haves

A 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major preferred.
Experience in a hotel or a hospitality-related field preferred.
Understanding of and previous experience in a union environment a plus.

Responsibilities

Overseeing the kitchen by coordinating and supervising the food preparation and production of his/her designated area.
Managing the process of developing and executing the Orders from the menu.
Driving results through their area of responsibility.
Providing strategic vision, ensuring tactical execution, and actively managing their department to achieve the company’s revenue and profitability goals and objectives.
Ensuring proper portion, temperature, and presentation of food being served.
Preparing and cooking specialty dishes for banquet functions.
Practicing food safety best practices and making sure that all kitchen staff members do the same.
Keeping up with trends in cooking, innovating, and creating new products to ensure that guests have positive and memorable experiences.
Ensuring all Sonesta safety and sanitation standards are adhered to.
Maintaining high standards of personal appearance and grooming.
Performing any other job-related duties as assigned.
Conducting regular inventory of food items and equipment.