Hotel Sous Chef — Culinary Team Lead, Free Meals

Sheraton; Atlanta (GA); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Competitive salary

Medical benefits

401(k) with company match

Dynamic work environment

Career growth opportunities

Lead culinary team

Free parking

Free meals during shifts

Daily Pay

Job summary

Sheraton Suites Galleria Atlanta in Atlanta is seeking a Sous Chef to lead the daily kitchen operations, maintain quality, and support the Food & Beverage Manager in delivering exceptional dining experiences for our guests across restaurant, banquet, and catering.

The ideal candidate will have a minimum of three years in culinary roles with 1–2 years in supervision, possess ServSafe certification or ability to obtain, and demonstrate strong leadership, planning, and cost-control skills.

Qualifications

• Minimum 3 years culinary experience, with 1–2 years in supervisor roles.
• Culinary degree or equivalent experience preferred.
• ServSafe certification required or ability to obtain.
• Strong leadership, communication, organizational, time management skills.
• Must be available for flexible shifts including holidays.

Responsibilities

• Supervise daily kitchen operations.
• Lead, coach, and support cooks, prep cooks, and staff.
• Assist with interviewing, onboarding, training, scheduling, and development.
• Ensure all food is prepared to brand standards.
• Collaborate on menu execution, seasonal offerings, and daily specials.
• Monitor food quality, costs, and waste reduction initiatives.
• Maintain inventory levels and assist with ordering and counts.

Skills

Leadership

Culinary leadership

Team management

Food safety

Education

Culinary degree

High school diploma

Tools

Reporting systems

Job description

Sheraton Suites Galleria Atlanta in Atlanta is seeking a Sous Chef to lead the daily kitchen operations, maintain quality, and support the Food & Beverage Manager in delivering exceptional dining experiences for our guests across restaurant, banquet, and catering.

The ideal candidate will have a minimum of three years in culinary roles with 1–2 years in supervision, possess ServSafe certification or ability to obtain, and demonstrate strong leadership, planning, and cost-control skills.