Sous Chef

Workstream; Augusta (GA); On-site; USD 60,000 - 75,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

401k with match

Paid time off

Hilton Go travel program

Job summary

The Partridge Inn in Augusta, GA is seeking a driven Sous Chef to serve as the second in command and to develop toward the Executive Chef role. You will work closely with the Executive Chef on menu development, costing, and kitchen leadership.

We offer a clear development plan with quarterly reviews, opportunities to lead during Masters week, and a path to ownership as you prove readiness in cost control, staffing, and guest delivery.

Qualifications

• Two years in a Sous Chef/Lead Cook or comparable culinary leadership role.
• Hotel/resort/high-volume banquet experience is a strong plus.
• ServSafe certification, or ability to obtain within 90 days of hire.

Responsibilities

• Serve as second in command, enforcing the Executive Chef's standards across every shift.
• Lead the kitchen in the Executive Chef's absence with full service execution authority.
• Participate in menu development for seasonal changes, guest demand, and events.

Skills

Culinary leadership

Team leadership

Communication

Hospitality experience

Education

Culinary degree or formal training

Job description

About the Role

The Partridge Inn is looking for a Sous Chef who wants to run a kitchen of their own one day. This is the second in command position in our culinary operation, and it is built deliberately as a development role. You will work at the Executive Chef's side every day, learn how this property's food program is planned, costed, staffed, and executed, and take on progressively more of that ownership as you are ready for it.

We are a 143 room historic property with two full service restaurants, banquet and catering operations, in room dining, and a demand calendar anchored by the Masters Tournament. The range here is real. A Sous Chef who succeeds in this kitchen leaves prepared to lead one.

Your Path to Executive Chef

We are direct about this because it is the point of the role. The Executive Chef will partner with you on a development plan built around four areas of ownership, and you will take the lead on each one in turn as your readiness supports it.

Menu and product. You start by contributing seasonal ideas and executing to standard. You progress to owning menu development for defined outlets or periods, including recipe costing, plate cost targets, and yield analysis.

Financial ownership. You start by monitoring inventory and par levels. You progress to owning food cost for your areas, participating in monthly forecasting, and understanding how the culinary line items move GOP.

People leadership. You start by supporting and training the line. You progress to owning scheduling, performance conversations, and hiring decisions for the culinary team.

Command of the kitchen. You lead the operation in the Executive Chef's absence from day one. You progress to leading it during our highest volume and highest visibility periods, including Masters week, buyouts, and full property events.

Progress is reviewed formally on a quarterly basis with the Executive Chef and the Food & Beverage Director. This is not an implied promise of a title on a timeline. It is a commitment that the work, the coaching, and the honest feedback will be here, and that when an Executive Chef seat opens within NorthPointe Hospitality, you will be genuinely ready to compete for it.

What You Will Do

Supporting the Executive Chef

• Serve as second in command, carrying out and enforcing the Executive Chef's standards, specifications, and direction across every shift.
• Lead the kitchen in the Executive Chef's absence with full authority over service execution.
• Participate in menu development for seasonal changes, guest demand, and special events, contributing ideas and executing tastings.
• Learn the business side of the kitchen by working alongside the Executive Chef on ordering, costing, inventory, forecasting, and labor planning.
• Assist with the preparation and planning of meal designs and banquet menus.

Running the Line

• Ensure kitchen activities operate cleanly and on time across all outlets, including restaurant service, banquets, catering, and in room dining.
• Support junior kitchen employees hands on with line cooking, food preparation, and plating.
• Monitor and record inventory, control waste, and place orders as needed.
• Uphold and enforce all sanitation and safety regulations, including ServSafe requirements, Hilton brand standards, and Richmond County health code.

Leading People

• Recruit, onboard, and train new kitchen employees to property and brand standards.
• Build schedules for the culinary team and manage to forecasted labor.
• Evaluate performance, coach in the moment, and hold the team accountable with consistency and respect.

Serving Guests

• Respond to guest concerns personally and resolve them on the spot whenever possible.
• Partner with Front Office, Banquets, and Restaurant leadership so the culinary experience matches what the guest was promised.

What You Bring

• A minimum of two years in a Sous Chef, Lead Cook, or comparable culinary leadership role. Hotel, resort, or high volume banquet experience is a strong plus.
• A culinary degree or formal culinary training is preferred. Equivalent hands on experience and a demonstrated track record will be considered in place of a degree.
• Strong command of cooking methods, kitchen equipment, station organization, and best practices.
• ServSafe certification, or the ability to obtain it within 90 days of hire.
• Working knowledge of MS Office and comfort learning restaurant and hotel systems.
• Outstanding communication and interpersonal skills, and the temperament to lead a team through a busy service without losing composure.
• Genuine ambition. We are looking for someone who wants the Executive Chef seat and is willing to do the unglamorous work that earns it.
• Availability for evenings, weekends, and holidays as business demands.

Why The Partridge Inn

The Partridge Inn has been part of Augusta since 1892 and is one of a small number of Curio Collection properties in the country. You will cook in a kitchen with history, for a guest base that ranges from weekday business travelers to wedding parties to the most demanding week in golf. NorthPointe Hospitality operates a growing portfolio, which means the growth you earn here can travel with you.

We offer a competitive salary, medical, dental, and vision coverage, paid time off, 401k participation with match, and the Hilton Go travel program.

The Partridge Inn Augusta and NorthPointe Hospitality are equal opportunity employers. This description reflects the general nature of the role and is not an exhaustive list of duties or an employment contract.

We are a team of caring, entrepreneurial, resilient hoteliers passionate about extraordinary guest service, committed to profitability, and dedicated to the long-term growth and development of our associates.