Sous Chef

HEI Hotels and Resorts•Atlanta, GA

8d•Onsite

About The Position

The Sous Chef plans and manages kitchen staff and oversees the procurement, production, preparation, and presentation of hotel food. The role ensures food is produced safely and sanitarily, complies with applicable standards and regulations, and supports profitable, competitive, high-quality products. The Sous Chef manages food service for the hotel's restaurants and room service, kitchen staffing and development, kitchen maintenance and sanitation, and labor and food cost controls. The position also assists the Executive Chef with seasonal and special menus and assumes the Executive Chef’s responsibilities in their absence.

Requirements

Two or more years of post-high-school education; culinary education is desirable.
Five or more years of employment in a related position.
Advanced knowledge of food-profession principles and practices, including experiential knowledge for managing associates, complex problems, and food and beverage operations.
Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, business plans, repairs and maintenance, budget forecasting, quality assurance, hospitality law, and long-range planning.
Leadership skills to motivate and develop staff and ensure goals are accomplished.
Ability to work effectively under time constraints and deadlines.
Effective verbal and written communication skills.
Ability to adapt communication style to different audiences.

Nice To Haves

Culinary education.
Hotel experience.

Responsibilities

Manage daily production, preparation, and presentation of food for the hotel's restaurants and room service, ensuring consistent quality and compliance with HEI and franchise standards.
Manage kitchen human resources, including interviewing, hiring, scheduling, training, developing, empowering, coaching, counseling, conducting or recommending performance and salary reviews, maintaining communication, and recommending discipline or termination as appropriate.
Schedule and manage maintenance and sanitation of the kitchen, equipment, and related areas to meet or exceed health, safety, corporate, franchise, and regulatory standards.
Monitor, analyze, and control labor and food costs; prepare reports, charts, and schedules to meet or exceed budgets while maintaining or improving quality.
Promote the Accident Prevention Program to minimize liabilities and related expenses.
Assist the Executive Chef with creating, costing, and implementing seasonal and special menus.
Assume the Executive Chef’s responsibilities in their absence.
Comply with attendance rules and maintain regular availability for work.
Perform other job-related duties as assigned.