Sous Chef - Waldorf Astoria Atlanta Buckhead
Waldorf Astoria is looking for a Sous Chef to join the Culinary Team at this gorgeous Atlanta property!
Located in one of Atlanta’s most prestigious neighborhoods, this Forbes 4-Star and AAA 4-Diamond hotel is a 42-story tower with over 200 rooms (127 guest rooms plus residences), over 10,000 square feet of meeting space, and 3 food and beverage outlets. This includes the 3-meal restaurant, bar, and in-room dining.
At Waldorf Astoria, we create unforgettable experiences for our guests, meaningful opportunities for our Team Members, and a positive impact in our community.

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• Classification: {Full-Time, Part-Time, On-Call, Seasonal}
• Shift: Various - must have availability to work weekdays, weekends, and holidays.

In this role, you will support the Executive Chef and Chef de Cuisine in overseeing the culinary operation supervising a team across the 3 outlets, banquets, and the team member cafeteria.
The ideal candidate will be a team player with a passion for creating unforgettable experiences, a dedication to excellence, and prior kitchen supervisory experience in an upscale environment.

• Manage all aspects of the kitchen including operational, quality and administrative functions
• Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation
• Assist in positive outcomes from guest queries in a timely and efficient manner
• Ensure food stuffs are of a good quality and stored correctly
• Contribute to menu creation by responding and incorporating Guest feedback
• Ensure the consistent production of high-quality food through all hotel food outlets
• Manage customer relations when necessary, in the absence of the Executive Chef
• Ensure resources support the business needs through the effective management of working rotations
• Support brand standards through the training and assessment of the Team
• Manage the kitchen brigade effectively to ensure a well-organized, motivated Team
• Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
• Assist other departments wherever necessary and maintain good working relationships
• Comply with hotel security, fire regulations and all health and safety and food safety legislation
• Report maintenance, hygiene and hazard issues
• Be environmentally awar