Sous Chef — Lead Hotel Kitchen & Menu Innovation

HEI Hotels & Resorts; Georgia; On-site; USD 65,000 - 90,000; Full time

Job summary

HEI Hotels & Resorts seeks a kitchen leadership professional to oversee daily production and presentation of all food for the hotel, ensuring quality and consistency. You will lead kitchen staff, manage costs, and uphold safety and sanitary standards.

The role requires strong leadership, extensive hospitality experience, and the ability to work under time constraints to meet budgets and quality targets. A focus on talent development and organizational excellence is essential.

Qualifications

• Two+ years of post-high school education, culinary education is desirable.
• Five+ years of employment in a related position.
• Hotel experience preferred.
• Requires advanced knowledge of the principles and practices within the food profession.
• Knowledge of hotel operations, including budgeting, safety programs, and long-range planning.
• Leadership skills to motivate and develop staff.

Responsibilities

• Plan and manage the kitchen staff in the procurement, production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment.
• Manage Human Resources in the production and preparation areas of the kitchen: interview, hire, schedule, train, develop, empower, coach, and counsel.
• Schedule and manage maintenance and sanitation of the kitchen, equipment, and related areas.
• Monitor, analyze and control labor and food costs; prepare reports and schedules.
• Promote the Accident Prevention Program to minimize liabilities and expenses.
• Assist the Executive Chef in costing and implementing seasonal menus; act in absence of Executive Chef.
• Comply with attendance rules and be available to work regularly.
• Perform other job-related duties as assigned.

Job description

HEI Hotels & Resorts seeks a kitchen leadership professional to oversee daily production and presentation of all food for the hotel, ensuring quality and consistency. You will lead kitchen staff, manage costs, and uphold safety and sanitary standards.

The role requires strong leadership, extensive hospitality experience, and the ability to work under time constraints to meet budgets and quality targets. A focus on talent development and organizational excellence is essential.