Sous Chef

StepStone Hospitality; Atlanta (GA); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Competitive salary

Medical benefits

401(k) options with company match

Free Parking

Free Meals during shifts

Daily Pay

Job summary

Sheraton Suites Galleria Atlanta is seeking a Sous Chef to support the Food & Beverage Manager in daily kitchen operations, ensuring exceptional food quality for our restaurant, banquet, and catering services. You will lead the culinary team, monitor costs, and uphold safety and sanitation standards.

The role requires 3+ years of culinary experience with 1–2 years in supervision, a culinary degree or equivalent, and ServSafe certification.

Qualifications

• Minimum of three (3) years of culinary experience, with at least one (1) to two (2) years in a supervisory, lead cook, or Sous Chef role.
• Culinary degree or equivalent professional culinary experience preferred.
• ServSafe Food Protection Certification required or ability to obtain.
• Strong leadership, communication, organizational, and time management skills.
• Thorough knowledge of culinary techniques, food safety standards, sanitation practices, and commercial kitchen operations.

Responsibilities

• Assist the Food & Beverage Manager in supervising the daily operations of the kitchen.
• Lead, coach, and support cooks, prep cooks, stewards, and other culinary team members.
• Assist with interviewing, onboarding, training, scheduling, performance management, and development of kitchen associates.
• Ensure all food is prepared and presented according to company and Marriott brand standards.
• Collaborate with Food & Beverage leadership on menu execution, seasonal offerings, and daily specials.
• Monitor food quality, portion control, food costs, labor costs, and waste reduction initiatives.
• Assist with weekly ordering through approved vendors and verify deliveries for quality and accuracy.
• Maintain appropriate inventory levels and assist with monthly inventory counts.
• Conduct daily inspections of food, paper products, and cleaning supplies, communicating inventory needs promptly.
• Ensure compliance with all health, sanitation, food safety, OSHA, and local regulatory requirements.
• Train associates on standard operating procedures, food safety practices, and kitchen operations.
• Assist with banquet, catering, and special event preparation, execution, and breakdown.
• Maintain proper food rotation, production planning, and inventory control to minimize waste.
• Perform opening and closing kitchen procedures and assist in all kitchen stations as business demands require.
• Attend departmental meetings, including weekly Banquet Event Order (BEO) meetings.
• Practice and observe all safety rules and procedures.
• Assist with additional duties as requested by management.

Skills

Leadership

Team supervision

Culinary expertise

Food safety

Menu planning

Education

Culinary degree or equivalent

ServSafe Certification

CPR certification

First Aid certification

Job description

Description

Sheraton Suites Galleria Atlanta is a beautifully renovated hotel, ideally located just minutes from Truist Park, home of the Atlanta Braves. With 278 rooms and 5,000 sq. ft. of meeting and conference space, our hotel provides a dynamic and welcoming atmosphere for both business and leisure travelers. Boasting modern amenities, stylish design, and an unbeatable location near one of the city’s most exciting sports and entertainment hubs, we offer a unique experience for our guests.

If you have a passion for culinary excellence, hospitality, and leadership, we want you to be part of our team! As a Sous Chef, you will play a vital leadership role in supporting the Food & Beverage Manager with the daily operation of the kitchen while ensuring exceptional food quality, consistency, and guest satisfaction. You will help lead the culinary team, oversee food preparation, maintain quality and sanitation standards, and contribute to memorable dining experiences throughout our restaurant, banquet, and catering operations.

Your responsibilities will include:

• Assist the Food & Beverage Manager in supervising the daily operations of the kitchen.
• Lead, coach, and support cooks, prep cooks, stewards, and other culinary team members.
• Assist with interviewing, onboarding, training, scheduling, performance management, and development of kitchen associates.
• Ensure all food is prepared and presented according to company and Marriott brand standards.
• Collaborate with Food & Beverage leadership on menu execution, seasonal offerings, and daily specials.
• Monitor food quality, portion control, food costs, labor costs, and waste reduction initiatives.
• Assist with weekly ordering through approved vendors and verify deliveries for quality and accuracy.
• Maintain appropriate inventory levels and assist with monthly inventory counts.
• Conduct daily inspections of food, paper products, and cleaning supplies, communicating inventory needs promptly.
• Ensure compliance with all health, sanitation, food safety, OSHA, and local regulatory requirements.
• Train associates on standard operating procedures, food safety practices, and kitchen operations.
• Assist with banquet, catering, and special event preparation, execution, and breakdown.
• Maintain proper food rotation, production planning, and inventory control to minimize waste.
• Perform opening and closing kitchen procedures and assist in all kitchen stations as business demands require.
• Attend departmental meetings, including weekly Banquet Event Order (BEO) meetings.
• Practice and observe all safety rules and procedures.
• Assist with additional duties as requested by management.

Why Work with Us?

Sheraton Suites Galleria Atlanta has recently completed a stunning renovation, bringing new life and modern sophistication to our hotel. As part of our team, you'll enjoy:

• Competitive salary
• Medical benefits
• 401(k) options with company match!
• A dynamic work environment in a newly refreshed space
• Opportunities for career growth and development within StepStone Hospitality, Inc.
• The opportunity to lead a talented culinary team and create exceptional dining experiences for our guests
• Free Parking
• Free Meals during shifts
• We offer Daily Pay!

Requirements

• Minimum of three (3) years of culinary experience, with at least one (1) to two (2) years in a supervisory, lead cook, or Sous Chef role.
• Culinary degree or equivalent professional culinary experience preferred.
• ServSafe Food Protection Certification required or ability to obtain.
• Strong leadership, communication, organizational, and time management skills.
• Thorough knowledge of culinary techniques, food safety standards, sanitation practices, and commercial kitchen operations.
• Experience in a hotel, resort, or high-volume culinary environment preferred.
• Ability to monitor food quality, inventory, food costs, and labor costs effectively.
• Must be available to work flexible shifts, including mornings, evenings, weekends, and holidays.
• Must have a comprehensive knowledge of hotel food and beverage operations and applicable Federal, state, and local health and safety regulations.
• Proficiency with basic computer software and reporting systems.
• High school diploma required; culinary education or additional hospitality training preferred.
• CPR certification required; First Aid certification preferred.
• Ability to stand for extended periods and lift up to 50 pounds.
• Additional language ability is a plus.

EOE Statement

EOE - All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.