Sous Chef - Lavender Rooftop Kitchen + Bar

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

What do we bring to the table?

• Free Parking / On Bus Route
• Early Access to Earned Wages
• Medical, Dental and Vision Insurance
• Travel Discounts
• 401K Match
• PTO After 90 Days
• Competitive Pay

What you’ll do (mostly this…other duties may be assigned):

• Prepare daily kitchen checklists and oversee all required prep work.
• Ensure all food is prepared consistently according to established recipes, specifications, and quality standards.
• Properly label, date, and store food products in accordance with food safety and sanitation guidelines.
• Maintain inventory levels for prep stations, line service, and storage areas.
• Conduct monthly inventory counts and assist with inventory management.
• Assist with menu planning and implementation of new menu items.
• Uphold all company, brand, and health department standards.
• Maintain a clean, organized, and safe kitchen environment.
• Complete and maintain required operational and food safety logs.
• Safely operate kitchen equipment, including grills, ovens, fryers, slicers, and other culinary tools.
• Assist with training, coaching, and development of kitchen team members.
• Support scheduling and daily kitchen operations to ensure adequate staffing levels.

Supervisory Responsibilities

• May supervise and direct the work of line cooks and other culinary team members.
• Helps train, coach, and motivate kitchen staff to achieve performance and service standards.

Physical Requirements

The physical demands described below are representative of those required to successfully perform the essential functions of this position:

• Frequent standing and walking throughout scheduled shifts.
• Frequent bending, reaching, kneeling, and lifting.
• Ability to lift and carry up to 50 pounds regularly and up to 100 pounds with assistance when necessary.
• Ability to work in varying temperatures, including hot kitchen environments, refrigeration units, and freezers.
• Ability to stand for extended periods during busy service times.

What you should bring to the table:

• Minimum 3–5 years of culinary experience, with at least 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 and follow recipes and production sheets accurately.
• Excellent time management and organizational skills.
• Ability to lift up to 50 lbs. and stand for extended periods.
• Culinary degree or certification preferred but not required.
• Ability to perform large volume cooking.
• Professionalism
• Ability to delight by anticipating guest needs and responding in a friendly, helpful manner
• Ability to display a consistently caring and respectful attitude

About North Point Hospitality
North Point Hospitality was started in 1978 and is located in Atlanta, Georgia. We build high-quality hotels in popular areas. Over the years, we’ve worked with big hotel companies like Hilton and Marriott to create these projects. So far, we’ve built 38 hotels from the ground up, investing over $600 million. Today, we own and manage 9 hotels in the Southeast, including 8 that are part of the Hilton and Marriott brands. We’re also working on 5 more hotels that are either being built or planned.