Sous Chef Hilton Garden Inn / Ventanas

Legacy Ventures•Atlanta, GA

2d•$65,000 - $75,000•Onsite

About The Position

Responsible for the daily operations of the kitchen, and provides professional leadership and direction to kitchen personnel. The Sous Chef will provide insight into the Company culture through established policies and procedures. This position is responsible for maintaining food quality while promoting consistency and excellence by using the established recipes and procedures. This manager will ensure that all recipes, food preparations, and presentations meet restaurant's specifications and commitment to quality. This manager will maintain a safe, orderly and sanitized kitchen and will demonstrate this by example, using proper food-handling techniques. We offer an extremely competitive pay, exceptional benefits, unheard of generous 401(k) match with a minimal waiting period (NO VESTING SCHEDULE!), perks galore and a family feel with corporate support structure. As the Sous Chef you will have input for the seasonal menu as well as handle all Banquet events with the support of your tenured heart of house staff. Along with the full service breakfast served in our dedicated City View the Sous Chef will assist in all banquet events including our premier rooftop space....Ventanas. Ventanas is a private event facility that features dramatic floor-to-ceiling windows revealing a breathtaking view of Downtown and Midtown Atlanta. This extraordinary all-encompassing event venue is conveniently perched atop the fourteenth and fifteenth stories of the Park Pavilion building, which includes a 2,500 square foot outdoor patio, overlooking downtown Atlanta’s Centennial Park District. www.ventanasatlanta.com

Requirements

College or culinary training preferred.
A minimum of 1 year working as a SC or ASC in high volume kitchen.
Extensive cooking and production experience is a must.
Commitment to quality service, and food and beverage knowledge.
Basic math and computer skills.
Knowledge of basic training techniques.
Awareness of local, state and federal health and sanitation laws.
Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, fryers, slicer, knives, burr mixer and dish machine.
Ability to work in a high-energy and demanding environment

Nice To Haves

Revel/Micros/Aloha experience a plus.

Responsibilities

Prepares daily production list.
Ensures that staff keeps all stations stocked before and during the meal period.
Verifies that kitchen staff follows all recipes and portions servings correctly.
Expert management of the expo and ticket lines - ensuring timeliness, consistency and quality in every dish that leaves our kitchen!
Keeps kitchen, dish, and storage areas clean and organized.
Places food and supply orders as directed.
Receives product be verifying invoice and freshness of product.
Hires and trains employees to company standards.
Sets excellent customer service and work examples.
Actively participates as a member of the management team.
Manages staffing levels throughout shift.
Performs additional responsibilities, although not detailed, as requested by the Executive Chef/General Manager at any time.