Sous Chef

Stonebridge Hospitality Management; Atlanta (GA); On-site; USD 60,000 - 70,000; Full time

Benefits offered by this job

Medical benefits

Dental benefits

Vision benefits

PTO

401(k) matching

Tuition assistance

Life and disability coverage

Travel and lodging perks

Job summary

Stonebridge Hospitality Management is seeking a Sous Chef in Atlanta, GA to supervise all culinary operations, ensuring high standards of food quality, presentation, and safety.

You will oversee staff, assist with menu planning and cost control, and collaborate with events and daily service teams to deliver exceptional guest experiences.

Qualifications

• Minimum 3 years of experience in a culinary role, preferably in a hotel or restaurant.
• Strong knowledge of food preparation techniques, portion control, and presentation standards.
• Ability to supervise and train kitchen staff, ensuring compliance with food safety and sanitation regulations.

Responsibilities

• Supervises and coordinates food preparation activities, ensuring quality, presentation, and portion control.
• Assists in menu planning and development, considering guest preferences and food costs.
• Monitors kitchen staff performance, providing training and coaching as needed.

Skills

Kitchen supervision

Food preparation

Inventory management

Communication skills

Team leadership

Flexibility

Job description

City, State:

Atlanta, Georgia

Title: Sous Chef

Location: Atlanta, GA

FLSA: Exempt

Status: Full-time __

Reports to: Executive Sous Chef

Supervises: Kitchen Team Members

Pay Range: $60,000-$70,000

Job Summary: The Sous Chef is responsible for supervising food preparation for all culinary operations in the hotel, ensuring that food quality, quantity control, taste, and presentation meet the standards set by the Executive Chef. This role involves overseeing the culinary staff and stewards, ensuring compliance with health and safety regulations, and maintaining a clean and organized kitchen.

Essential Functions and Duties:

• Supervises and coordinates food preparation activities, ensuring food quality, presentation, and portion control standards are met.
• Assists the Executive Chef in menu planning and development, taking into consideration guest preferences and food costs.
• Monitors kitchen staff performance, providing training, coaching, and feedback as necessary.
• Oversees the proper use of kitchen equipment and ensures safety procedures are followed.
• Manages food inventory, ordering supplies, and checking quality upon receipt.
• Ensures compliance with health and sanitation regulations, maintaining a clean and organized kitchen.
• Assists in scheduling kitchen staff to meet operational needs and control labor costs.
• Prepares food items as required and ensures consistent food quality throughout all meal periods.
• Collaborates with the banquet and restaurant teams to ensure smooth operations for events and daily service.
• Follows proper food storage procedures to prevent spoilage and contamination.
• Conducts regular inventory checks and maintains accurate food cost records.

Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential duties.

Required Experience, Education, and Skills:

• Minimum of 3 years of experience in a similar role in a culinary environment, preferably in a hotel or restaurant.
• Strong knowledge of food preparation techniques, portion control, and presentation standards.
• Ability to supervise and train kitchen staff, ensuring compliance with food safety and sanitation regulations.
• Proficiency in managing kitchen inventory and ordering supplies.
• Excellent communication and leadership skills to manage kitchen operations.
• Flexibility to work in a fast-paced environment and handle multiple tasks.

Work Environment:

• Primarily works in a kitchen environment, with exposure to high temperatures, cooking equipment, and cleaning chemicals.
• Stands and walks for extended periods during the shift.
• Regularly lifts and carries objects up to 50 lbs.
• Frequently uses hands to handle food items, kitchen equipment, and tools.
• Flexibility to work various shifts, including nights, weekends, and holidays.

Other Duties:

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the team member for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Equal Employment Opportunity: Stonebridge is committed to equal employment opportunities. We do not discriminate based on race, color, religion, sex, pregnancy, national origin, ancestry, age, marital status, sexual orientation, veteran status, physical or mental disability, or medical condition. All aspects of employment, including recruitment, hiring, advancement, compensation, benefits, training, promotion, transfer, discipline, layoff, recall, and termination, will be conducted without discrimination. Reasonable accommodations will be made for disabled team members.

Resumes and applications for employment will be evaluated based on qualifications and the ability to meet the position’s requirements.

All Stonebridge openings are projected to close within 30 days of the original posting date. This position will no longer be available 30 days from:

2026-09-04

Stonebridge offers comprehensive benefits including:

• medical
• dental
• vision
• PTO
• 401(k) matching
• wellness support
• life and disability coverage
• savings accounts
• tuition aid
• travel and lodging perks

It is unlawful in Massachusetts to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability.