Sous Chef | Atlanta Le Meridien

Shaner Hotels has an amazing opportunity for you at our beautiful Le Meridien, located in suburban Atlanta (Dunwoody, GA), a Marriott branded hotel, part of the Perimeter Center. Located just steps away from the Perimeter Mall, this boutique hotel offers on‑site dining at the Portico Global Cuisine. We offer a state‑of‑the‑art fitness center, poolside cabanas and over 10,000 sq. feet of meeting spaces.

Start your hospitality career with the award‑winning Shaner Hotels!

Shaner Hotels is one of the foremost award‑winning hospitality owner‑operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full‑service, select‑service, extended‑stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands—including hotel development, design and construction, e‑commerce, and revenue management.

You can find out more by visiting our website, !

• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Be available to work a flexible schedule, including weekends, holidays, and varied shifts.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
• Establish and maintain and train standards and procedures for operations and safe working conditions in the department.
• Hire and train employees; plan, assign and direct work; appraise performance; reward and discipline employees; address complaints and resolve problems.
• Handle guest complaints ensuring guest satisfaction.
• Other duties as assigned.
• Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications.
• Direct, train and monitor performance of kitchen staff.
• Maintain organization, cleanliness and sanitation of work areas and equipment.

• Minimum of three years of experience as a line cook; prior supervisory experience preferred.
• Ability to satisfactorily communicate with guests, management, and co‑workers to their understanding.
• High school graduate or equivalent; certification of culinary training preferred.
• Safe food handling certificate.
• Ability to read and interpret documents, such as B.E.O.’s, safety rules, procedure manuals.
• Bilingual English/Spanish a plus.
• Salary: $55,000–$60,000 annually.