Lead Sous Chef | Banquets & High-Volume Kitchen

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

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.