Executive Sous Chef

Executive Sous Chef

Role: Executive Sous Chef

Reports To: Executive Chef/F&B Director

Location: Epicurean Atlanta Hotel

About Epicurean Atlanta Hotel

Welcome to the Epicurean Atlanta Hotel, a paradise for food lovers. Our passionate culinary team, led by our talented Executive Chef, works tirelessly to create dishes that are not only delicious but also visually stunning. We take great pride in using only the freshest, locally sourced ingredients to ensure the highest quality of our dishes.

At our hotel, we believe that indulging in the pleasures of life is the ultimate tribute to it. We invite you to join us and experience all the flavors that life has to offer. If you share our passion, we would love to cook with you and add your special ingredients to our recipe.

Overview of the Role

The Executive Sous Chef leads the Culinary Team in hotel banquets and in our three signature restaurants. The Executive Sous Chef is responsible for overseeing kitchen operations, ensuring high-quality food production, maintaining food safety standards, and supporting the Executive Chef in menu development, staff management, and controlling food and labor cost. This role requires strong leadership, creativity, organization & administrative skills, and the ability to maintain consistency in culinary excellence.

What You Have

• Culinary degree or equivalent experience preferred.
• Five (5) years of culinary leadership experience, preferably in a high-volume or fine-dining establishment.
• Strong leadership, communication, and organizational skills.
• Proficiency in kitchen operations, food costing, and labor management.
• Ability to work under pressure and maintain composure in a fast-paced environment.
• Creativity in menu development and food presentation.
• SERV Safe Management certification or equivalent preferred.
• Ability to stand for extended periods and work in a hot, fast-paced kitchen environment.
• Must be able to lift to 50 lbs.
• Availability to work flexible hours, including evenings, weekends, and holidays.

What You'll Do

Culinary Operations & Food Quality

• Assist the Executive Chef in developing and executing menus, ensuring innovative and high-quality dishes.
• Supervise food preparation and presentation to maintain consistency in taste, portioning, and aesthetics.
• Ensure all recipes and techniques are followed to uphold brand standards.
• Conduct regular food tastings and quality checks to maintain high culinary standards.
• Collaborate with the Banquet Chef to ensure all food standards are followed according to the hotel.
• Assistance the culinary team in the daily preparation of all banquet events and execution.

Kitchen Management & Leadership

• Oversee daily kitchen operations, ensuring smooth and efficient workflow.
• Train, mentor, and develop culinary staff, fostering a culture of teamwork and excellence.
• Assist in scheduling and assigning duties to kitchen staff based on business needs.
• Act as the kitchen leads to the absence of the Executive Chef.

Food Safety & Sanitation

• Ensure compliance with all health, safety, and sanitation regulations, including HACCP and SERV Safe guidelines.
• Conduct routine inspections of kitchen workstations, equipment, and storage areas to uphold cleanliness standards.
• Train staff on proper food handling, storage, and safety procedures.

Financial & Inventory Management

• Manage food costs, portion control, and minimize waste.
• Collaborate with the Executive Chef and purchasing team to source quality ingredients within budget.
• Conduct monthly inventory checks and assist in ordering supplies as needed.

Collaboration & Guest Experience

• Work closely with front-of-house teams to ensure seamless service and guest satisfaction.
• Engage with guests when necessary to gather feedback and ensure special dietary needs are met.
• Participate in menu planning for special events, private dining, and seasonal offerings.
• Assist with other duties as assigned by management.
• Attending BEO's meeting, Pre-Con, Resume, Labor meeting and all necessary Meetings.

Physical Demand

• Ability to sit or stand for extended periods of time
• Ability to bend
• Ability to lift and pull 50 lbs.
• Ability to communicate clearly
• Corrected vision to normal range
• Ability to work long hours as needed

Mental Demands

• Make sound judgments quickly
• Work on multiple tasks, making appropriate progress toward deadlines
• Able to work independently, take direction, and provide direction to others
• Manage differing personalities within the property, the resort, and the community
• Maintain the highest degree of confidentiality
• Ability to work effectively in stressful, high-pressure situations
• Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying, and solving problems as necessary

Benefits

• Full-time Associate Benefits
• Medical, Dental, & Vision | HSA & Flexible Spending Account Options | Basic Life & Disability Plan Options | 401K Retirement Plan | Paid Time Off | Holiday Pay | Career Training & Development Opportunities | Tuition Reimbursement | Bereavement Leave | Employee Assistant Program (EAP) | Jury Duty (May vary by state) | Employee Discounts | Employee Referral Bonus | Free meal for all full-service hotel employees

Mainsail Lodging & Development is a proud equal opportunity/affirmative action employer committed to attracting, retaining, and maximizing the performance of a diverse and inclusive workforce. It is Mainsail's policy to ensure equal employment opportunity without discrimination or harassment based on race, color, religion, sex (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity or expression, age, disability, national origin, marital or domestic/civil partnership status, genetic information, citizenship status, uniformed service member or veteran status, or any other characteristic protected by federal state and/or local law. Mainsail Lodging & Development maintains a drug-free workplace.