Sous Chef

Delaware North at Hartsfield-Jackson Atlanta International Airport; Atlanta (GA); On-site; USD 49,000 - 67,000; Full time

Job summary

A leading company in the hospitality sector seeks a Sous Chef to support kitchen operations at Atlanta Airport. The role involves managing a culinary team, ensuring high-quality food preparation, and maintaining safety and compliance standards. Ideal candidates will have leadership experience and exceptional culinary skills to thrive in a high-volume environment.

Benefits

Medical, dental, and vision insurance

401(k) with up to 4% company match

Annual performance bonus

Paid vacation days and holidays

Paid parental bonding leave

Tuition reimbursement

Generous friends-and-family discounts

Qualifications

• Minimum of 3 years of culinary experience in a production kitchen.
• Previous supervisory responsibilities required.
• Ability to obtain ServSafe and Food Safety Handler certifications.

Responsibilities

• Supervise culinary team and ensure high-quality food preparation.
• Assist in hiring, training, and mentoring team members.
• Manage food and labor costs, inventory control, and ordering processes.

Skills

Leadership

High-volume cooking

Food presentation

Team motivation

Food safety

Tools

Microsoft Word

Microsoft Excel

Job description

The opportunity

Delaware North Travel is hiring a Sous Chef to join our team at Atlanta Airport in Atlanta, Georgia. As a Sous Chef, you will be responsible for supporting the Executive Chef in managing high-volume multi unit kitchen operations, ensuring exceptional food quality, and leading the culinary team. If you have excellent culinary skills, creativity, and strong leadership abilities, we encourage you to apply and help inspire and develop our team.

Pay

Minimum – Anticipated Maximum Base Salary: $49,500 – $66,800 / year

In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at https://careers.delawarenorth.com/benefits/>https://careers.delawarenorth.com/benefits/

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What we offer

At Delaware North, we care about our team members’ personal and professional journeys. These are just some of the benefits we offer:

• Medical, dental, and vision insurance
• 401(k) with up to 4% company match
• Annual performance bonus based on level, as well as individual, company, and location performance
• Paid vacation days and holidays
• Paid parental bonding leave
• Tuition and/or professional certification reimbursement
• Generous friends-and-family discounts at many of our hotels and resorts

What will you do?

• Supervise and lead the culinary team, ensuring production efficiency, proper culinary techniques, adherence to recipe standards, and high-quality food preparation
• Assist in hiring, training, and mentoring team members, while creating a cohesive work environment
• Support food and labor cost management, prepare schedules, oversee inventory control, and manage ordering and receiving processes
• Collaborate with the Executive Chef and culinary team in menu design and recipe development
• Maintain a safe, sanitary, and organized kitchen that complies with state and local health department regulations and company policies

More about you

• Minimum of 3 years of culinary experience with previous supervisory responsibilities in a large production kitchen or high-volume food and beverage operation
• Exceptional skills in high-volume cooking, food presentation, and precise recipe adherence with the ability to lead, coach, and motivate a diverse team
• Knowledge of best practices for monitoring food and labor cost, menu development, costing, ordering, inventory, and food safety and sanitation
• Proficient computer skills, including Word and Excel
• Ability to obtain ServSafe, Food Safety Handler, and Training for Intervention Procedures certifications
• Capacity to work a flexible schedule to accommodate business levels

Source: Hospitality Online