Sous Chef & Menu Innovator — Kitchen Leader

IHG Hotels; Georgia; On-site; USD 60,000 - 90,000; Full time

Job summary

IHG Hotels seeks an experienced culinary supervisor to assist in managing a single food and beverage outlet or a shift. Supervise kitchen staff in preparation and cooking, ensure menu planning, cost control, and adherence to quality standards.

The role involves training, inventory oversight, and cross-department coordination. Responsibilities include developing new menu concepts, testing and costing dishes, maintaining recipes, and ensuring sanitation and safety compliance.

Qualifications

• Completion of a high school diploma or equivalent, plus two years of experience as a chef, or equivalent combination of education and culinary/kitchen operations experience.
• Degree or certificate in culinary arts preferred.

Responsibilities

• Supervise activities of assigned staff, communicate goals, and assign/schedule work.
• Assist in developing new menu concepts, test and cost out new items.
• Maintain updated recipes and costing for dishes prepared in area of responsibility.
• Oversee preparation methods, portion sizes, and timeliness; control food usage.
• Ensure cleanliness and sanitation; enforce storage procedures and health regulations.
• Manage inventory, requisitions, and stock levels for food and supplies.
• Promote teamwork and coordinate with Sales, Catering, Banquets, Maintenance, and Guest Services.
• May serve as Manager on Duty or perform other duties as assigned.

Skills

Staff supervision

Menu planning

Cost control

Food safety

Sanitation standards

Vendor relations

Education

High school diploma or equivalent

Culinary degree preferred

Job description

IHG Hotels seeks an experienced culinary supervisor to assist in managing a single food and beverage outlet or a shift. Supervise kitchen staff in preparation and cooking, ensure menu planning, cost control, and adherence to quality standards.

The role involves training, inventory oversight, and cross-department coordination. Responsibilities include developing new menu concepts, testing and costing dishes, maintaining recipes, and ensuring sanitation and safety compliance.