PHO - Sous Chef

Sous Chef

Hotel Phoenix Atlanta
Atlanta, Georgia

Position Summary

The Sous Chef supports the Executive Chef in leading the culinary operations across Hotel Phoenix, ensuring exceptional food quality, consistency, and presentation that reflects our commitment to reimagined Southern hospitality. This role plays a critical part in day-to-day kitchen leadership, team development, and execution across all outlets, including Zephyr Restaurant, Bar Z, In-Room Dining, Banquets, and seasonal concepts such as Bless Your Heart.

The Sous Chef serves as a hands-on leader, ensuring operational excellence, maintaining luxury standards, and fostering a culture of accountability, creativity, and collaboration.

Key Responsibilities

Culinary Leadership & Execution

• Support the Executive Chef in overseeing all kitchen operations across outlets and banquet production
• Ensure all food is prepared and presented to Hotel Phoenix standards of quality, consistency, and timeliness
• Lead kitchen shifts, acting as the chef in charge in the absence of the Executive Chef
• Maintain strong presence during high-volume service periods and events

Team Leadership & Development

• Supervise, coach, and develop line cooks, prep cooks, and stewards
• Assist with training, onboarding, and ongoing skill development of culinary team members
• Foster a positive, professional, and performance-driven kitchen culture
• Enforce grooming, uniform, and conduct standards

Operational Excellence

• Assist with scheduling to align with business levels and labor targets
• Monitor food preparation processes to ensure efficiency and consistency
• Partner with front-of-house leadership to ensure seamless guest experience
• Support execution of banquet and event culinary operations (15,000+ sq ft of event space)

Food Safety & Compliance

• Ensure strict adherence to all health, sanitation, and safety regulations
• Maintain compliance with local and state health department standards
• Enforce proper food handling, storage, labeling, and rotation procedures

Inventory & Cost Control

• Assist with ordering, inventory management, and vendor coordination
• Support food cost control initiatives, including waste reduction and portion management
• Participate in monthly inventory and reconciliation processes

Menu Execution & Creativity

• Assist in menu development and seasonal updates across outlets
• Ensure recipes and plating standards are consistently executed
• Contribute creative ideas aligned with the Hotel Phoenix culinary vision

Qualifications

• Minimum 3–5 years of progressive culinary experience, preferably in an upscale or luxury hotel environment
• Prior leadership experience in a high-volume kitchen required
• Strong knowledge of culinary techniques, food safety standards, and kitchen operations
• Experience with banquet production and multi-outlet operations preferred
• ServSafe Certification (or ability to obtain)

Core Competencies

• Leadership & Team Development
• Attention to Detail & Quality Standards
• Time Management & Organization
• Communication & Collaboration
• Problem Solving in Fast-Paced Environments

Physical Requirements

• Ability to stand for extended periods
• Ability to lift up to 50 lbs
• Ability to work in a high-temperature, fast-paced environment

Why Join Hotel Phoenix

At Hotel Phoenix Atlanta, we are building something special—an experience rooted in culture, design, and elevated service. As a Sous Chef, you will play a vital role in shaping our culinary identity and delivering memorable dining experiences in one of Atlanta’s most dynamic hospitality environments.