Hilton Marietta - Sous Chef

Remington Hospitality; Marietta (GA); On-site; USD 21,000 - 34,000; Full time

Job summary

Remington Hospitality in Marietta, GA is seeking an experienced Kitchen Supervisor to lead culinary teams across restaurant and banquet operations. You will train associates, enforce food safety standards, manage portion control, and ensure timely production while maintaining high quality and guest satisfaction.

The role requires strong communication, detail orientation, and the ability to work under pressure in a fast-paced hotel environment.

Qualifications

• Experience leading a kitchen team in a hotel or restaurant.
• Excellent communication and organizational skills.
• Ability to work under pressure in a fast-paced environment.
• Proficiency with MS Office and basic computer skills.

Responsibilities

• Efficiently supervise, guide and train kitchen associates to provide quality food
• production for both restaurants and banquets, focusing especially on timing, portions,
• food quality and sanitation/cleanliness.
• Ensure the standards pertaining to storage, rotation, production, portions, quality and
• appearance are followed at all times. Follow food handling guidelines.
• Ensure the opening and closing procedures for Station Cooks I, II and III are completed.
• Efficiently expedite food from front line during meal periods.
• Ensure appropriate inventory of supplies and materials needed for associates to perform
• their jobs.
• Participate in monthly food and beverage inventory.
• Follow procedure on portion control – check all food for right price, code amounts,
• servers’ name, food cost control and that the check was rung up properly.
• Assist in menu and recipe creation, in cooperation with Executive Chef.
• Other duties as assigned to ensure effective operation of the overall hotel.

Skills

Kitchen leadership

Communication

Attention to detail

MS Office

Job description

Core Responsibilities

• Efficiently supervise, guide and train kitchen associates to provide quality food

Core Responsibilities

• Efficiently supervise, guide and train kitchen associates to provide quality food
• production for both restaurants and banquets, focusing especially on timing, portions,
• food quality and sanitation/cleanliness.
• Ensure the standards pertaining to storage, rotation, production, portions, quality and
• appearance are followed at all times. Follow food handling guidelines.
• Ensure the opening and closing procedures for Station Cooks I, II and III are completed.
• Efficiently expedite food from front line during meal periods.
• Ensure appropriate inventory of supplies and materials needed for associates to perform
• their jobs.
• Participate in monthly food and beverage inventory.
• Follow procedure on portion control – check all food for right price, code amounts,
• servers’ name, food cost control and that the check was rung up properly.
• Assist in menu and recipe creation, in cooperation with Executive Chef.
• Other duties as assigned to ensure effective operation of the overall hotel.

Knowledge, Skills, And Competencies

• Prior experience in kitchen leadership role
• Effective communication skills, both verbal and written
• High work ethic and self-initiative
• Strong computer skills in Microsoft Suite
• Regular attendance according to established guidelines
• May be required to work varying schedules to reflect the business needs of the property
• Must possess basic computational ability
• Focus and maintain attention to tasks, and complete work assignments on time despite
• frequent interruptions
• Ability to work in high pressure, sometimes stressful situations.
• Ability to maintain excellent relationships with staff and maintain staff and guest
• confidentiality at all times

Physical Requirements

• Stand and walk for varying lengths of time, often for extended periods of time
• Work takes place in an environment that can be very hot and very cold throughout the
• shift.
• Lift and carry heavy objects weighing approximately thirty (30) to forty (40) pounds
• Good communication skills, both written and verbal
• Grasping, writing, standing, sitting, walking, repetitive motions, pulling, pushing,
• listening and hearing ability and visual ability
• Must have finger dexterity to be able to operate office equipment such as computers,
• printers, multi-line phone, filing cabinets, photocopiers and other office equipment as
• needed