Senior Sous Chef — Banquets & Hotel Kitchen

Remington Hospitality; Marietta (GA); On-site; USD 45,000 - 65,000; Full time

Job summary

Hilton Atlanta/Marietta Hotel & Conference Center in Marietta, GA seeks a Kitchen Supervisor to lead and train kitchen staff for both restaurant and banquet operations, focusing on timing, portions, food quality and sanitation while maintaining standards for storage, rotation, and presentation. The role requires strong leadership, clear communication, reliability, and the ability to work under pressure.

You will assist inventory, collaborate on menu ideas with the Executive Chef, and ensure

Qualifications

• Prior experience in kitchen leadership role.
• Effective communication in verbal and written form.
• High work ethic and self-initiative.
• Strong computer skills in Microsoft Suite.
• Regular attendance according to guidelines.
• May work varying schedules to meet business needs.
• Basic computational ability.
• Maintain focus despite interruptions.
• Ability to work in high pressure, sometimes stressful situations.
• Maintain staff and guest confidentiality at all times.

Responsibilities

• Supervise, guide and train kitchen staff to ensure quality food production for restaurants and banquets.
• Enforce storage, rotation, production, portions, quality and appearance standards.
• Follow food handling guidelines and opening/closing procedures for Station Cooks I–III.
• Expedite food from the front line during meal periods.
• Maintain inventory of supplies and assist with monthly inventory.
• Assist in menu and recipe creation in cooperation with Executive Chef.
• Perform other duties to ensure smooth hotel operations.

Skills

Kitchen leadership

Communication

Work ethic

Microsoft Suite

Attendance

Scheduling

Computational ability

High-pressure environments

Confidentiality

Tools

Microsoft Office

Job description

Hilton Atlanta/Marietta Hotel & Conference Center in Marietta, GA seeks a Kitchen Supervisor to lead and train kitchen staff for both restaurant and banquet operations, focusing on timing, portions, food quality and sanitation while maintaining standards for storage, rotation, and presentation. The role requires strong leadership, clear communication, reliability, and the ability to work under pressure.

You will assist inventory, collaborate on menu ideas with the Executive Chef, and ensure