Hands-On Sous Chef: Lead Menus, Train Staff, Elevate

Crestline Hotels & Resorts; Peachtree Corners (GA); On-site; USD 52,000 - 78,000; Full time

Job summary

Crestline Hotels & Resorts in Peachtree Corners, GA is seeking a Sous Chef to lead culinary operations with a hands-on approach. The role focuses on menu development, staff motivation, and ensuring top quality service in a hotel environment.

You will manage food costs, train staff, and collaborate with F&B and catering for events, while maintaining health and safety standards and excellent dining experiences.

Qualifications

• . Bachelor's degree in Culinary or equivalent with experience.
• . High school diploma plus several years in kitchen operations.
• . Familiarity with MICROS and standard hotel software.

Responsibilities

• Maintain a hands-on approach to all culinary operations.
• Work collaboratively with the food and beverage team on menu planning and execution.
• Ensure culinary staff are trained to standards and able to carry out department operations.
• Assist in calculating accurate food costs and coordinate with accounting on costs.
• Provide instruction on cooking techniques and supervise production during rush periods.
• Prepare and plate dishes, sauces, and presentations for service and events.
• Monitor portion sizes, garnishing, presentation, and food safety standards.
• Coordinate with Front Office for VIP events and group catering needs.
• Organize staff training programs and evaluate employee performance.

Skills

Leadership

Food preparation

Menu planning

Staff training

Costing

Education

Bachelor's degree in Culinary

High school diploma with experience

Tools

MICROS

Microsoft Office

Job description

Crestline Hotels & Resorts in Peachtree Corners, GA is seeking a Sous Chef to lead culinary operations with a hands-on approach. The role focuses on menu development, staff motivation, and ensuring top quality service in a hotel environment.

You will manage food costs, train staff, and collaborate with F&B and catering for events, while maintaining health and safety standards and excellent dining experiences.