Executive Sous Chef

Company Description Located in Georgia’s premier Gas South District, The Westin Atlanta Gwinnett offers a wellness-focused hospitality experience designed to make travel restorative and inspiring. The hotel features 20,000 square feet of state-of-the-art event space, accommodating everything from intimate meetings to large events of up to 870 guests in its ballroom. Professional event planners support weddings, social functions, and corporate gatherings to ensure seamless, memorable events. On-site dining includes SweetSong Kitchen for elevated cuisine, Overstory Rooftop Bar for cocktails with skyline views, and a lobby Starbucks® for specialty coffee, tea, and quick bites. Team members join a dynamic environment that combines upscale accommodations, high-volume events, and a guest-centric service culture. Role Description The Executive Sous Chef is a full-time, on-site role located in Duluth, GA, responsible for supporting the Executive Chef in leading all culinary operations. This position oversees day-to-day kitchen activities, including food preparation, line management, and consistent execution of menu items for the restaurant, rooftop bar, banquets, and special events. The Executive Sous Chef helps plan menus, develops recipes, and ensures adherence to brand standards, food safety regulations, and cost controls. This role supervises and trains kitchen team members, manages scheduling, and collaborates with front-of-house leadership to deliver high-quality guest experiences. The Executive Sous Chef also assists with inventory management, vendor coordination, and continuous improvement of kitchen efficiency and presentation. Qualifications Demonstrated culinary expertise, including advanced cooking techniques, high-volume production experience, and strong plating and presentation skills.Experience in kitchen leadership, such as supervising culinary staff, mentoring team members, and managing day-to-day back-of-house operations.Knowledge of menu development, recipe costing, and inventory management to support profitability and consistent quality.Strong understanding of food safety, sanitation, and HACCP standards, with a record of maintaining a clean and compliant kitchen environment.Ability to coordinate banquet and event production, working closely with event planners and service teams to execute large functions.Effective communication and collaboration skills with both culinary and front-of-house teams in a fast-paced environment.Proven ability to work flexible schedules, including evenings, weekends, and holidays, based on business needs.Previous experience as a Sous Chef or in a similar leadership role in upscale hotel, resort, or high-volume restaurant settings.Culinary degree, formal apprenticeship, or equivalent professional training is preferred.Commitment to guest satisfaction, creativity, and continuous improvement in food quality and presentation.