Executive Sous Chef, Truist Park
Delaware North
- Atlanta, GA
- $56,900-76,800 per year
- Permanent
- Full-time
- Medical, dental, and vision insurance
- 401(k) with up to 4% company match
- Annual performance bonus based on level, as well as individual, company, and location performance
- Paid vacation days and holidays
- Paid parental bonding leave
- Tuition and/or professional certification reimbursement
- Generous friends-and-family discounts at many of our hotels and resorts
- Showcase culinary expertise with refined cooking technique, style, and taste
- Hire and train kitchen and service team members; supervise activities of supervisors, cooks, and utility workers
- Assist the Executive Chef with daily supervision and production of all operations and events
- Coordinate kitchen operations and plan menus while monitoring labor and food costs
- Oversee inventory of food product; coordinate product ordering and receiving
- Maintain a safe, clean, and organized kitchen that complies with state and local health department regulations
- Minimum 5 years' experience in culinary arts, including previous experience working in the back-of-house in a high-volume restaurant or banquets department and in a management role
- ServSafe certification required
- Knowledge of best practices for monitoring of food and labor cost, menu development, costing, ordering, and inventory procedures
- Ability to follow and write bulk recipes
- Proficient computer skills in Word, Excel, and kitchen computer production systems; knowledge of basic accounting procedures
- Ability to lead, coach, develop, and train kitchen team members
- No degree required