Sous Chef - Lead a Dynamic Airport Kitchen (Free Meals)

Hei Hotels Inc.; Atlanta (GA); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical & Dental

Vision Insurance

Vacation & Holidays

Pet Insurance

401(k) with matching

YouDecide program

Hotel room discounts

Job summary

HEI Hotels & Resorts is seeking a Sous Chef at Hilton Atlanta Airport in Atlanta, GA. This role oversees kitchen production, team development, and menu execution for hotel restaurants and room service. You will monitor costs, ensure safety, and support the Executive Chef with menu planning and staff leadership.

Ideal candidates have strong hotel culinary experience, leadership skills, and the ability to work under time constraints while maintaining quality and consistency across all outlets.

Qualifications

• Two years post-high school education; culinary education desirable.
• Five+ years in a related hotel kitchen role.
• Hotel kitchen experience preferred.

Responsibilities

• Plan and manage daily production, prep, and plate presentation for hotel restaurants and room service.
• Lead and coach kitchen staff; hire, train, schedule, and evaluate performance.
• Oversee sanitation, equipment upkeep, and safety to meet standards.
• Monitor labor and food costs; report and adjust to meet budgets.
• Assist Executive Chef with menu costing, seasonal menus, and specials.
• Replace Executive Chef when needed and ensure smooth operation.
• Maintain attendance discipline and reliability; perform other duties as assigned.

Skills

Leadership

Staff development

Time management

Communication

Food safety

Budgeting

Menu costing

Education

Culinary education desirable

Job description

HEI Hotels & Resorts is seeking a Sous Chef at Hilton Atlanta Airport in Atlanta, GA. This role oversees kitchen production, team development, and menu execution for hotel restaurants and room service. You will monitor costs, ensure safety, and support the Executive Chef with menu planning and staff leadership.

Ideal candidates have strong hotel culinary experience, leadership skills, and the ability to work under time constraints while maintaining quality and consistency across all outlets.