Executive Sous Chef

Executive Sous Chef

At Hotel Phoenix, the Executive Sous Chef serves as the second-in-command of the Culinary Department and is responsible for the day-to-day leadership of all kitchen operations. This role partners closely with the Executive Chef to deliver exceptional culinary experiences across all hotel outlets, including Zephyr Restaurant, Bar Z, Bless Your Heart (BYH) Rooftop Bar, In-Room Dining (IRD), Banquets, Catering, and Associate Dining.

The Executive Sous Chef is a hands-on leader who develops culinary talent, ensures operational excellence, drives financialperformance, maintains the highest food safety standards, and consistently delivers memorable guest experiences. The Executive Sous Chef assumes full responsibility for all culinary operations in the absence of the Executive Chef.

Essential Responsibilities

Culinary Leadership

• Lead the daily operations of all hotel kitchens while maintaining exceptional culinary standards.
• Ensure consistency in food quality, presentation, taste, and portion control.
• Supervise production for restaurants, bars, room service, banquets, catering, and special events.
• Support menu development, seasonal offerings, and special event menus.
• Participate in recipe development, testing, and standardization.
• Maintain proper food rotation and inventory controls.

Team Leadership

• Recruit, train, coach, mentor, and develop culinary associates.
• Conduct daily pre-shift meetings and culinary lineups.
• Foster a culture of teamwork, accountability, professionalism, and continuous learning.
• Complete performance evaluations and provide ongoing coaching.
• Address performance concerns promptly while partnering with Human Resources.
• Create development plans for Sous Chefs and aspiring culinary leaders.

Operational Excellence

• Ensure compliance with all health department regulations and food safety standards.
• Maintain HACCP procedures and sanitation practices.
• Monitor kitchen cleanliness, organization, and equipment maintenance.
• Ensure proper receiving, storage, labeling, and handling of all food products.
• Coordinate with Engineering to maintain kitchen equipment.

Financial Management

• Assist in managing departmental labor costs and scheduling.
• Monitor food cost, waste, spoilage, and purchasing.
• Ensure proper inventory controls and monthly inventory accuracy.
• Review purchasing to maximize quality while controlling costs.
• Support budgeting and forecasting initiatives.

Guest Experience

• Ensure every dish meets Hotel Phoenix quality standards before service.
• Respond professionally to guest feedback and culinary concerns.
• Partner with Front Office and Food & Beverage leadership to enhance guest satisfaction.
• Support VIP arrivals, special requests, and high-profile events.

Banquets & Events

• Lead culinary execution for weddings, conferences, galas, and hotel events.
• Ensure banquet production meets presentation, timing, and quality expectations.
• Collaborate with the Events and Banquets teams to deliver flawless execution.

Administrative Responsibilities

• Assist with scheduling and labor management.
• Maintain production schedules and prep lists.
• Complete daily kitchen walkthroughs.
• Ensure all required documentation and logs are maintained.
• Participate in departmental meetings and leadership meetings.

Leadership Competencies

• Excellence in Culinary Execution
• Inspirational Leadership
• Accountability
• Professional Communication
• Strategic Thinking
• Adaptability
• Financial Acumen
• Coaching & Talent Development
• Problem Solving
• Attention to Detail
• Guest-Centered Decision Making

Qualifications

• Minimum of 5 years progressive culinary leadership experience in a luxury hotel, upscale restaurant, or resort.
• Minimum of 2 years in a Sous Chef or Executive Sous Chef leadership role.
• Culinary degree preferred or equivalent professional experience.
• ServSafe Manager Certification (or ability to obtain upon hire).
• Strong banquet and high-volume production experience.
• Experience leading multiple restaurant concepts preferred.
• Working knowledge of food cost controls, labor management, inventory, and purchasing.
• Proficiency with Microsoft Office and culinary management systems.

Physical Requirements

• Stand and walk for extended periods.
• Frequently lift up to 50 pounds.
• Work in hot, cold, and fast-paced kitchen environments.
• Ability to bend, reach, stoop, and climb as necessary.
• Flexible schedule including mornings, evenings, weekends, holidays, and special events.

What Success Looks Like

• Deliver exceptional culinary experiences across every outlet.
• Build and retain a highly engaged culinary team.
• Maintain excellent food quality and sanitation scores.
• Meet or exceed food and labor cost goals.
• Execute banquet and catering events flawlessly.
• Develop future culinary leaders through coaching and mentorship.
• Create an environment where associates are proud to work and guests are excited to return.

Hotel Phoenix Leadership Expectations

• Integrity in every decision.
• Respect for associates, guests, and partners.
• Ownership of results.
• Collaboration across departments.
• Innovation in creating memorable guest experiences.
• Service Excellence in every interaction.

The Executive Sous Chef is expected to lead by example, inspire excellence, and uphold the standards that position Hotel Phoenix as Atlanta's premier independent luxury destination.