Sous ChefHotel Phoenix Atlanta Atlanta, GeorgiaPosition SummaryThe Sous Chef supports the Executive Chef in leading the culinary operations across Hotel Phoenix, ensuring exceptional food quality, consistency, and presentation that reflects our commitment to reimagined Southern hospitality. This role plays a critical part in day‑to‑day kitchen leadership, team development, and execution across all outlets, including Zephyr Restaurant, Bar Z, In‑Room Dining, Banquets, and seasonal concepts such as Bless Your Heart.The Sous Chef serves as a hands‑on leader, ensuring operational excellence, maintaining luxury standards, and fostering a culture of accountability, creativity, and collaboration.Key ResponsibilitiesCulinary Leadership & ExecutionSupport the Executive Chef in overseeing all kitchen operations across outlets and banquet productionEnsure all food is prepared and presented to Hotel Phoenix standards of quality, consistency, and timelinessLead kitchen shifts, acting as the chef in charge in the absence of the Executive ChefMaintain strong presence during high‑volume service periods and eventsTeam Leadership & DevelopmentSupervise, coach, and develop line cooks, prep cooks, and stewardsAssist with training, onboarding, and ongoing skill development of culinary team membersFoster a positive, professional, and performance‑driven kitchen cultureEnforce grooming, uniform, and conduct standardsOperational ExcellenceAssist with scheduling to align with business levels and labor targetsMonitor food preparation processes to ensure efficiency and consistencyPartner with front‑of‑house leadership to ensure seamless guest experienceSupport execution of banquet and event culinary operations (15,000+ sq ft of event space)Food Safety & ComplianceEnsure strict adherence to all health, sanitation, and safety regulationsMaintain compliance with local and state health department standardsEnforce proper food handling, storage, labeling, and rotation proceduresInventory & Cost ControlAssist with ordering, inventory management, and vendor coordinationSupport food cost control initiatives, including waste reduction and portion managementParticipate in monthly inventory and reconciliation processesMenu Execution & CreativityAssist in menu development and seasonal updates across outletsEnsure recipes and plating standards are consistently executedContribute creative ideas aligned with the Hotel Phoenix culinary visionQualificationsMinimum 3–5 years of progressive culinary experience, preferably in an upscale or luxury hotel environmentPrior leadership experience in a high‑volume kitchen requiredStrong knowledge of culinary techniques, food safety standards, and kitchen operationsExperience with banquet production and multi‑outlet operations preferredServSafe Certification (or ability to obtain)Core CompetenciesLeadership & Team DevelopmentAttention to Detail & Quality StandardsTime Management & OrganizationCommunication & CollaborationProblem Solving in Fast‑Paced EnvironmentsPhysical RequirementsAbility to stand for extended periodsAbility to lift up to 50 lbsAbility to work in a high‑temperature, fast‑paced environmentWhy Join Hotel PhoenixAt Hotel Phoenix Atlanta, we are building something special—an experience rooted in culture, design, and elevated service. As a Sous Chef, you will play a vital role in shaping our culinary identity and delivering memorable dining experiences in one of Atlanta's most dynamic hospitality environments.#J-18808-Ljbffr
