Sous Chef OEM​/HM

Join to apply for the Sous Chef OEM/HM role at Crestline Hotels & Resorts
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The Hilton Atlanta Northeast is looking for a skilled and dynamic Sous Chef to join our culinary team. The Sous Chef position requires availability any day of the week, including weekends and holidays, as well as days and evenings. The starting wage range is $55,000 - $65,000 per year, plus benefits. This is an overtime-eligible Manager position, paid hourly with an expectation of working 47.5 hours per week (scheduled 50 hours).

The Sous Chef will assist in planning, directing, coordinating, and executing all operations within the culinary department. The role ensures professional standards and high-level service. The Sous Chef leads, trains, coaches, motivates, engages, and provides feedback to the culinary staff daily, and may serve in the Executive Chef's absence. A hands-on approach to all culinary operations is required.

• Maintain a hands-on approach to all culinary operations.
• Collaborate with the food and beverage team on menu planning, development, and execution.
• Ensure culinary staff are properly trained to standards and able to carry out department operations.
• Assist in calculating accurate food costs and coordinate with accounting on costs.
• Provide guidance to cooking personnel on cooking techniques and standards.
• Cook and carve meats and prepare dishes, sauces, during rush periods, banquets, and social events.
• Taste and evaluate all food items within the operation.
• Estimate production needs daily and weekly; communicate needs to key kitchen staff.
• May schedule and receive food and beverage deliveries, verifying product quality and quantity.
• Work with culinary staff to ensure portion sizes, garnishing, presentation, and preparation meet standards.
• Monitor compliance with health and fire regulations related to food preparation and building maintenance in lodging and dining facilities.
• Keep records required by government agencies regarding sanitation and subsidies when appropriate.
• Assist in establishing standards for personnel performance and customer service.
• Review procedures and operational problems to identify improvements in service, performance, or safety.
• Organize and direct worker training, hire new staff, and evaluate employee performance.
• Record and analyze sales data to identify items that are unpopular or less profitable.
• Coordinate equipment maintenance and repairs and arrange services such as waste removal and pest control.
• Train workers in food preparation, service, sanitation, and safety procedures.
• Coordinate with Front Office for VIP lists and forecast information; collaborate with Catering, Conference Services, and Banquet departments for BEOs and weekly forecasts.

• Bachelor’s degree in a related field from an accredited university/college or culinary school plus at least two years of related experience; or a high school diploma or equivalent plus at least five years of related experience; or any equivalent combination.
• Computer skills required; familiarity with Microsoft Office preferred. Experience with hotel systems such as MICROS is required.
• Knowledge of restaurant and culinary operations within a hotel environment, including relevant laws and regulations.

Benefits

• Operations Manager Incentive Plan
• Medical, Vision, Disability, and Dental Insurance
• Company Matched 401K and Roth 401k
• Company paid Long Term Disability insurance
• Company paid Employee Assistance Program
• Paid Leave - four weeks in the first year
• Pet Insurance
• Team Member Travel Discounts
• Great Employee Events and more

Crestline Hotels & Resorts is an Equal Opportunity Employer/Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, protected veteran status, sexual orientation, gender identity, or disability status.