Sous Chef | Atlanta Le Meridien

Shaner Hotels • Atlanta, GA

4d

About The Position

The Sous Chef supports the Executive Chef in leading daily culinary operations, with a strong emphasis on banquet production, preparation, and event execution. The role oversees banquet functions according to Banquet Event Orders (BEOs), ensuring food quality, presentation, timing, and guest satisfaction. The Sous Chef collaborates with the Executive Chef and Food & Beverage leadership to deliver meetings, weddings, and special events, and provides hands-on leadership to culinary associates. The position also supports menu planning, inventory management, food costs, production across banquet, restaurant, and bar operations, and restaurant and bar operations as business needs require. The Sous Chef helps maintain operational efficiency and ensures compliance with food safety, sanitation, hotel standards, and proper equipment use and maintenance. The role supports hiring, scheduling, performance management, and team development; responds promptly and professionally to guest concerns; and performs other duties as assigned. The position requires flexibility to work varied shifts, including weekends, evenings, and holidays.

Requirements

• Minimum of three years of professional culinary experience.
• Ability to read, interpret, and execute Banquet Event Orders (BEOs), production schedules, and event requirements.
• Strong organizational, time management, and communication skills, including the ability to manage multiple events and culinary priorities.
• Ability to communicate effectively with guests, management, and fellow associates.
• High school diploma or equivalent.
• Valid food safety certification or ability to obtain one as required.
• Knowledge of food safety regulations, kitchen operations, and proper equipment handling.

Nice To Haves

• Professional culinary experience in a hotel or high-volume banquet environment.
• Previous banquet culinary operations experience, including large-scale food production and event execution.
• Prior supervisory or culinary leadership experience.
• Formal culinary training or certification.
• Bilingual English/Spanish.

Responsibilities

• Lead daily culinary operations, with a strong emphasis on banquet production, preparation, and execution.
• Oversee banquet functions in accordance with Banquet Event Orders (BEOs), ensuring quality, presentation, timing, and guest satisfaction.
• Collaborate with the Executive Chef and Food & Beverage leadership to execute meetings, weddings, and special events.
• Supervise, train, and develop culinary associates while maintaining consistent service and operational standards.
• Assist with menu planning, inventory management, food costs, and production across banquet, restaurant, and bar operations.
• Ensure compliance with food safety, sanitation, and hotel standards, including proper equipment use and maintenance.
• Support hiring, scheduling, performance management, and ongoing team development.
• Address guest concerns promptly and professionally to ensure guest satisfaction.
• Coordinate with Banquet and Food & Beverage teams to deliver successful events and timely service.
• Maintain flexibility to work varied shifts, including weekends, evenings, and holidays.
• Perform other duties as assigned.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED