Lead Sous Chef: Kitchen Ops, Menu & Quality Control

Cobb Convention; Atlanta (GA); On-site; USD 70,000 - 110,000; Full time

Job summary

Cobb Convention in Atlanta is seeking an experienced kitchen manager to supervise staff, ensure top-tier food quality, and manage costs. You will collaborate with the Chef de Cuisine and Culinary Director to plan menus and maintain safety standards across events.

The role requires hands-on leadership for all kitchen operations, including banquet orders, catering development, and ensuring customer satisfaction at a high level.

Qualifications

• Thorough knowledge of French classical, contemporary and modern cooking.
• Advanced knowledge of food, produce and quality ingredients.
• Knowledge of local, state and federal sanitation and safety guidelines.
• Expert technical training and experience in first quality food preparation; at least 3 years as Garde Manger or Sous Chef in a comparable facility.

Responsibilities

• Oversee supervision of kitchen staff and direct daily work activities.
• Maintain high quality food preparation and service, ensuring recipes are followed and costs controlled.
• Deliver quality customer service and handle client requests professionally.
• Participate in development and preparation of catering items and banquet events.
• Ensure safety, cleanliness, and proper operation of kitchen equipment.

Skills

Culinary leadership

Staff supervision

Quality control

Budgeting & cost control

Sanitation standards

Menu planning

Education

No formal degree specified

Job description

Cobb Convention in Atlanta is seeking an experienced kitchen manager to supervise staff, ensure top-tier food quality, and manage costs. You will collaborate with the Chef de Cuisine and Culinary Director to plan menus and maintain safety standards across events.

The role requires hands-on leadership for all kitchen operations, including banquet orders, catering development, and ensuring customer satisfaction at a high level.