Restaurant Sous Chef

Situated in the epicenter of Midtown, Loews Atlanta Hotel is walking distance to some of the best attractions in the city. Welcome to Atlanta's Most Vibrant Neighborhood.

About the role

Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. and Canada. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations. Growth and belonging start here; you’ll be valued for who you are and the goals you have.

Responsibilities

• Support Culinary Leadership in developing seasonal menus and new dishes aligned with brand standards and guest expectations.
• Lead daily kitchen operations, ensuring consistent food quality, presentation, and timely service.
• Supervise, train, schedule, and mentor kitchen staff to maintain high performance and morale.
• Maintain appropriate staffing levels and control labor costs based on business volume.
• Enforce standardized recipes, portion control, plating, and presentation guidelines.
• Oversee inventory control, ordering, receiving, and proper storage of all food products.
• Monitor food costs, product usage, and waste to support profitability goals.
• Ensure strict compliance with food safety, sanitation, and health regulations.
• Conduct routine equipment inspections and report maintenance needs as necessary.
• Collaborate with service teams to accommodate dietary needs and resolve guest concerns.
• Communicate daily priorities, menu updates, and upcoming events to kitchen staff.
• Participate in performance evaluations, coaching, disciplinary actions, and ongoing training.
• Analyze guest feedback and operational performance to drive continuous improvement.

Additional Responsibilities

• Ensure cleanliness and maintenance of outlet spaces and equipment.
• Follow emergency procedures and comply with safety standards.
• Maintain compliance with grooming, uniform, and service expectations.
• Demonstrate regular and reliable attendance.
• Attend/complete all mandatory training sessions and meetings.
• Work flexible schedules, including evenings, weekends, and holidays.
• Perform other duties as assigned.

Physical Requirements

• Ability to perform prolonged periods of standing, walking, bending, stooping, and working in a fast-paced kitchen environment.
• Ability to lift and carry items weighing up to 35 pounds and push carts weighing up to 200 pounds, with or without assistance or equipment.
• Ability to navigate busy kitchen areas safely and respond quickly to operational demands.

Qualifications

• Three to five years of Culinary experience in quality food production within an upscale hotel or freestanding restaurant environment.
• One or more years of supervisory experience in quality or quality food production in an upscale hospitality setting preferred.
• A.C.F. certification as a Sous Chef or a culinary degree from a recognized culinary institute preferred, or equivalent professional culinary experience.
• Excellent culinary skills with a strong understanding of food production techniques and best practices.
• Thorough working knowledge of kitchen equipment use, operation, and safety standards.
• Outstanding leadership, organizational, management, and communication skills.
• Ability to read, write, and speak English effectively; bilingual proficiency in Spanish is a plus.