Sous Chef - High-Volume Kitchen, Excellent Benefits

North Point Hospitality Group, Inc.; Savannah (GA); On-site; USD 45,000 - 65,000; Full time

Benefits offered by this job

Free Parking

Earned Wage Access

Medical Insurance

Dental Insurance

Vision Insurance

Travel Discounts

401K Match

PTO after 90 Days

Competitive Pay

Job summary

North Point Hospitality is seeking a seasoned culinary leader to supervise high‑volume kitchen operations across our Atlanta area properties. You’ll oversee daily prep, ensure quality, and coach the kitchen team.

Requirements include 3–5 years in culinary work (1–2 years in banquet/high‑volume), strong leadership, food‑safety expertise, and the ability to read recipes and production sheets. Culinary degree preferred but not required.

Qualifications

• 3–5 years in culinary work, with 1–2 years in banquet or high‑volume cooking.
• Proven leadership and team management skills.
• Strong knowledge of food safety and sanitation practices.
• Ability to read recipes and production sheets accurately.
• Culinary degree or certification preferred but not required.

Responsibilities

• Oversee daily prep and ensure consistent quality.
• Maintain inventory and support menu planning.
• Supervise line cooks and culinary team.
• Uphold health department standards and logs.
• Ensure safe kitchen operations and equipment use.
• Assist with training and staffing.

Skills

Culinary leadership

Food safety

Team management

Time management

Large-volume cooking

Recipe compliance

Education

Culinary degree or cert

Job description

North Point Hospitality is seeking a seasoned culinary leader to supervise high‑volume kitchen operations across our Atlanta area properties. You’ll oversee daily prep, ensure quality, and coach the kitchen team.

Requirements include 3–5 years in culinary work (1–2 years in banquet/high‑volume), strong leadership, food‑safety expertise, and the ability to read recipes and production sheets. Culinary degree preferred but not required.