Lead Sous Chef for Banquets & Restaurants

Remington Hotels; Marietta (GA); On-site; USD 42,000 - 64,000; Full time

Job summary

Hilton Atlanta/Marietta Hotel & Conference Center in Marietta, GA seeks a kitchen leader to supervise and train associates, delivering high quality food production for restaurants and banquets with strong emphasis on timing, portions, sanitation, and safety.

You will enforce storage, rotation and portion control, assist in menu and recipe development with the Executive Chef, and manage opening/closing procedures, inventory, and staff relations to ensure efficient operation.

Qualifications

• Experience leading kitchen teams.
• Strong written and verbal communication.
• High work ethic and self-initiative.
• Proficient with Microsoft Office Suite.
• Punctual and reliable attendance.
• Ability to adapt to varying schedules.
• Good basic computing skills.
• Able to focus and complete tasks amidst interruptions.
• Ability to work under pressure.
• Maintain staff and guest confidentiality at all times.

Responsibilities

• Supervise, guide and train kitchen associates to ensure quality food production.
• Enforce storage, rotation, production and portion standards.
• Follow food handling guidelines.
• Oversee opening and closing procedures for Station Cooks I-III.
• Expedite food from front line during meal periods.
• Maintain inventory of supplies and materials.
• Participate in monthly food and beverage inventory.
• Enforce portion control and cost tracking.
• Assist in menu and recipe creation with Executive Chef.
• Perform other duties to ensure hotel operations.

Skills

Kitchen leadership

Effective communication

Strong work ethic

Microsoft Office

Regular attendance

Flexible schedules

Computational ability

Attention to detail

Work under pressure

Staff confidentiality

Job description

Hilton Atlanta/Marietta Hotel & Conference Center in Marietta, GA seeks a kitchen leader to supervise and train associates, delivering high quality food production for restaurants and banquets with strong emphasis on timing, portions, sanitation, and safety.

You will enforce storage, rotation and portion control, assist in menu and recipe development with the Executive Chef, and manage opening/closing procedures, inventory, and staff relations to ensure efficient operation.