Executive Sous Chef

Do you have an obvious passion for the culinary arts? If you enjoy creating exceptional food experiences and leading a team, you might be a great fit for an Executive Sous Chef at Walters Wedding Estates a brand of Walters Hospitality. The chief job of an Executive Sous Chef at Walters is to get the right food to the right place, at the right time, temperature, and cost.

The Executive Sous Chef is an expert in sanitation, purchasing, receiving, production, and food storage standards in the kitchen. The Executive Sous Chef must have an obvious passion for food while also having the skills to develop a great kitchen brigade.

• Takes Extreme Ownership of responsibilities
• Is Independent and Self‑Motivated
• Has strong Attention to Detail
• Can Clearly Communicate with a team
• Is a Team Player
• Has strong Work Ethic
• Passion for the Culinary Arts
• Adaptable to client needs
• Enthusiastic about helping clients
• Skilled Problem Solver
• Maintains a Sense of Urgency
• Excellent Communicator that can provide clear direction

• Actively participate in menu development and maintain accurate costing for all dishes.
• Act as the on‑site chef at scheduled events.
• Ensure proper purchasing, receiving, production, and food storage standards.
• Interact with guests to obtain feedback on food quality, presentation, and service levels.
• Delegate and provide direction for all day-to-day kitchen operations.
• Schedule hourly staff while maintaining fiscal responsibility.
• Maintain proper sanitation and cleanliness at all times.

• Location:
  
  Ashton Gardens Atlanta
• Job
  
  Hours:
  
  Full‑Time, Salary
• Pay: $65,000 – $80,000
• Benefits:
  • Group Medical, Dental, and Vision, Life Insurance
  • 401(k) with company matching program for eligible employees
  • Unlimited PTO

• Required
  
  Education:
  
  Culinary degree preferred;
  Associate degree in Culinary Arts or Hospitality/Culinary Management or higher.
• Required Experience:
  
  4+ years of successful culinary experience, 2+ years leadership experience; 2–5+ years in supervisory or sous roles.
• Certifications:
  
  Food Protection Manager Certified; TABC, Food safety/Serv Safe Manager certification.
• Physical Requirements:
  
  Able to lift 30 lbs frequently, stand/walk 8–12 hours.
• Must be eligible to work in the United States;
  Walters Hospitality participates in E‑Verify.
• Submit/complete background check; have a valid driver’s license and reliable transportation.

Submit your application through Walters Hospitality’s careers portal. All candidates will be considered in accordance with applicable EEO laws.