Sous Chef Leader: Menu, Mentorship & Kitchen Excellence

WizeHire, Inc; Atlanta (GA); On-site; USD 32,000 - 34,000; Full time

Benefits offered by this job

Health insurance

Paid time off

Ongoing learning opportunities

Competitive compensation

Job summary

GF Hotels & Resorts is seeking a passionate Sous Chef to lead and support our culinary team in Atlanta. You will work with the Executive Chef to ensure top-quality, beautifully presented dishes across daily operations, events, and catering.

Ideal candidates have 3–4 years of culinary supervisory experience in hotel, restaurant, or resort settings, with strong leadership and cost-control skills. Flexible schedule with evenings, weekends, and holidays required.

Qualifications

• 3–4 years of culinary supervisory experience in a hotel, restaurant, resort, or similar environment.
• Food Safety/Food Handler certification preferred or required as applicable.
• Strong communication, organization, and problem-solving skills.

Responsibilities

• Lead kitchen team during daily operations.
• Ensure delicious, consistent, and beautifully presented food.
• Assist with menu planning, food preparation, ordering, and inventory.
• Help manage food and labor costs while minimizing waste.
• Support restaurant, banquet, and catering operations.
• Train, coach, and encourage kitchen team members.
• Maintain a clean, organized, and safe kitchen.
• Ensure proper food handling and sanitation standards.
• Work closely with the Executive Chef to meet culinary and departmental goals.
• Jump in and help wherever needed to keep the kitchen running smoothly.

Skills

Culinary supervision

Team leadership

Communication

Food safety

Job description

GF Hotels & Resorts is seeking a passionate Sous Chef to lead and support our culinary team in Atlanta. You will work with the Executive Chef to ensure top-quality, beautifully presented dishes across daily operations, events, and catering.

Ideal candidates have 3–4 years of culinary supervisory experience in hotel, restaurant, or resort settings, with strong leadership and cost-control skills. Flexible schedule with evenings, weekends, and holidays required.