Executive Sous Chef

Delaware North at Truist Park; Atlanta (GA); On-site; USD 62,000 - 77,000; Full time

Benefits offered by this job

Medical, dental, and vision insurance

401(k) with up to 4% company match

Annual performance bonus

Paid vacation days and holidays

Paid parental bonding leave

Tuition reimbursement

Job summary

Delaware North’s Patina Group is opening Hundredfold Atlanta at The Battery Atlanta, Fall 2026. As Executive Sous Chef, you will lead high-volume operations, shape the culinary program, and mentor a talented team under the guidance of the Executive Chef.

This hands-on role demands culinary excellence, strong leadership, and a commitment to guest experiences from day one. You will oversee kitchen operations, ensure top quality, contribute to menu innovation, and maintain food safety standards

Qualifications

• Minimum of 3 years of culinary management in a high-volume operation.
• Strong skills in high-volume cooking, food presentation, and precise recipe adherence.
• Proven ability to lead, coach, and motivate a diverse team.
• Knowledge of cost controls, inventory, and food safety principles.
• Proficiency with Word and Excel.

Responsibilities

• Assist the Executive Chef with daily supervision and production of all operations and events.
• Showcase culinary expertise, refined technique, and taste.
• Hire, train, and mentor team members to build a cohesive kitchen.
• Oversee budget, monitor food and labor costs, manage staffing, inventory, and purchasing.
• Collaborate on menu design and recipe development with the culinary team.
• Maintain a safe, sanitary kitchen in compliance with health regulations.

Skills

Culinary management

High-volume cooking

Team leadership

Food safety

Budgeting

Menu development

Coaching & mentoring

Word

Excel

Tools

Word

Excel

Job description

The opportunity

Delaware North’s Patina Group is seeking an experienced and passionate Executive Sous Chef to join the opening leadership team at Hundredfold Atlanta, an exciting new restaurant debuting in Fall 2026 at The Battery Atlanta. This is a unique opportunity to play a key role in launching a high-profile dining destination, helping to shape the culinary program, build a strong kitchen culture, and deliver exceptional guest experiences from day one.

As Executive Sous Chef, you will oversee high-volume kitchen operations, ensuring outstanding food quality, consistency, presentation, and execution. Working closely with the Executive Chef, you will lead, mentor, and develop a talented culinary team while driving operational excellence, maintaining food safety standards, and supporting menu innovation. The ideal candidate is a hands-on leader who thrives in a fast-paced environment, inspires teams through coaching and development, and is committed to culinary excellence and elevated hospitality.

Pay

Minimum – Anticipated Maximum Base Salary: $62,354 – $76,800 / year

In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at https://careers.delawarenorth.com/benefits/.

What we offer

At Delaware North, we care about our team members’ personal and professional journeys. These are just some of the benefits we offer:

• Medical, dental, and vision insurance
• 401(k) with up to 4% company match
• Annual performance bonus based on level, as well as individual, company, and location performance
• Paid vacation days and holidays
• Paid parental bonding leave
• Tuition and/or professional certification reimbursement
• Generous friends-and-family discounts at many of our hotels and resorts

What will you do?

• Assist the Executive Chef with daily supervision and production of all operations and events, ensuring adherence to recipe standards and high-quality food preparation
• Showcase culinary expertise and refined cooking technique, style, and taste
• Hire, train, and mentor team members, creating a cohesive work environment
• Oversee budget management, monitor food and labor costs, manage staffing levels, and ensure efficient inventory control, ordering, and receiving processes
• Collaborate with the Executive Chef and culinary team in menu design and recipe development
• Maintain a safe, sanitary, and organized kitchen that complies with state and local health department regulations and company policies

More about you

• Minimum of 3 years of previous culinary management experience in a quality, high-volume food and beverage operation
• Exceptional skills in high-volume cooking, food presentation, and precise recipe adherence, with the ability to lead, coach, and motivate a diverse team
• Knowledge of best practices for monitoring food and labor costs, menu development, costing, ordering, inventory, and food safety and sanitation
• Proficient computer skills, including Word and Excel
• Ability to obtain ServSafe, Food Safety Handler, and Training for Intervention Procedures certifications
• Capacity to work a flexible schedule to accommodate business levels

Shift details

Days
Evenings
Holidays
Weekends
10hr shift

Source: Hospitality Online