Lead Sous Chef — Culinary Leadership & Menu Innovation

GF Hotels & Resorts; Atlanta (GA); On-site; USD 32,000 - 34,000; Full time

Benefits offered by this job

Health insurance

Paid time off

Job summary

Wyndham Atlanta Buckhead Hotel & Conference Center is seeking an experienced Sous Chef to lead daily kitchen operations alongside the Executive Chef. This role focuses on high-quality food prep, staff mentorship, and maintaining a clean, compliant kitchen in a fast-paced hospitality environment.

You will collaborate on innovative menu items, supervise a team, manage inventory, and coordinate with front-of-house staff to ensure guest satisfaction and seamless events.

Qualifications

• 3-4 years of culinary supervisory experience in a hotel, restaurant, resort, or similar environment.
• A positive, team-focused leader who enjoys developing others.
• Strong communication, organization, and problem-solving skills.
• Knowledge of food safety, sanitation, inventory, and cost control.
• Food Safety/Food Handler certification preferred or required as applicable.

Responsibilities

• Lead daily kitchen operations, ensuring high quality food preparation and presentation.
• Collaborate with the Executive Chef to develop innovative menu items that delight our guests.
• Supervise and mentor kitchen staff, fostering a positive and productive work environment.
• Ensure compliance with health and safety regulations, maintaining a clean and organized kitchen.
• Manage inventory and ordering of supplies, optimizing cost efficiency without compromising quality.
• Coordinate with front-of-house staff to ensure seamless service and guest satisfaction.
• Assist in planning and executing special events, showcasing our culinary excellence to clients and guests.

Skills

Leadership

Team management

Communication

Food safety

Job description

Wyndham Atlanta Buckhead Hotel & Conference Center is seeking an experienced Sous Chef to lead daily kitchen operations alongside the Executive Chef. This role focuses on high-quality food prep, staff mentorship, and maintaining a clean, compliant kitchen in a fast-paced hospitality environment.

You will collaborate on innovative menu items, supervise a team, manage inventory, and coordinate with front-of-house staff to ensure guest satisfaction and seamless events.