Sous Chef

Atlanta, GAFull-timePosted Oct 16, 2026

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POSITION SUMMARY

The Sous Chef is responsible for overseeing the daily culinary operations of Reverb by Hard Rock Atlanta, ensuring consistent food quality, operational efficiency, cleanliness, food safety, inventory control, and financial accountability across all food service outlets.

This position serves as the primary hands-on culinary leader responsible for coordinating kitchen operations, managing food production, supervising culinary employees, controlling food costs, maintaining sanitation standards, and ensuring all food and beverage outlets operate according to established hotel standards.

The Sous Chef will work closely with the Director of Food & Beverage, outlet management teams, and hotel leadership to support the property's financial objectives, enhance guest satisfaction, improve employee performance, and maintain consistent culinary standards.

The successful candidate must demonstrate strong leadership, organizational skills, accountability, operational discipline, and the ability to manage multiple food service operations simultaneously.

ESSENTIAL DUTIES AND RESPONSIBILITIES

1. Purchasing, Ordering & Vendor Management

The Sous Chef is directly responsible for managing food purchasing and ordering for all culinary operations throughout the property.

Complete and submit all food orders accurately and within established vendor deadlines.
Maintain sufficient inventory to support breakfast, lunch, dinner, Grab N Go, rooftop operations, and banquet events.
Develop and maintain appropriate par levels for all food products based on business volume, historical sales, occupancy, and upcoming events.
Review hotel occupancy forecasts, event calendars, BEOs, and anticipated business levels before placing orders.
Prevent overordering, unnecessary purchases, emergency orders, and excessive inventory.
Monitor food costs and identify opportunities to reduce expenses without compromising food quality.
Maintain positive working relationships with approved food vendors and distributors.
Verify all deliveries for accuracy, quantity, quality, temperature, expiration dates, and product condition.
Immediately address shortages, incorrect deliveries, damaged products, and quality concerns with vendors.
Ensure invoices, packing slips, credits, and delivery discrepancies are documented and submitted according to accounting procedures.
Maintain accurate purchasing records and communicate significant price increases or product substitutions.
Ensure all purchasing follows established company approval processes and budget guidelines.
Obtain approval for purchases outside established budgets or approved vendor arrangements.

Accountability: Ordering must be proactive, accurate, cost-conscious, and sufficient to maintain uninterrupted food service throughout the property.

2. Culinary Scheduling, Staffing & Labor Management

The Sous Chef is responsible for preparing, managing, and monitoring culinary staffing schedules.

Prepare and submit weekly culinary schedules for review and approval according to established deadlines.
Schedule employees based on business forecasts, hotel occupancy, reservations, banquet events, and anticipated volume.
Ensure adequate culinary coverage for Constant Grind, RT60, Grab N Go, and banquet operations.
Monitor scheduled labor hours against budgeted labor targets.
Minimize unnecessary overtime while maintaining appropriate staffing levels.
Coordinate employee breaks, shift coverage, call-outs, and staffing adjustments.
Address attendance, tardiness, unauthorized overtime, and scheduling concerns promptly.
Ensure employees are assigned to appropriate workstations according to experience, qualifications, and operational needs.
Coordinate culinary staffing requirements with banquet and outlet management teams.
Cross-train culinary employees to support multiple outlets and improve staffing flexibility.
Review timekeeping records for accuracy and report discrepancies.
Maintain staffing contingency plans for high-volume events, unexpected absences, and business fluctuations.
Recommend staffing adjustments and additional personnel when operationally necessary.

Accountability: Culinary labor must be properly scheduled, financially controlled, and aligned with operational demand.

3. Kitchen Cleaning, Sanitation & Facility Maintenance

The Sous Chef is responsible for ensuring all kitchen, food preparation, storage, and dishwashing areas remain clean, organized, sanitary, and inspection-ready.

Develop, implement, and enforce daily, weekly, and monthly cleaning schedules.
Assign cleaning responsibilities to individual employees and verify completion.
Conduct daily walkthroughs of all kitchen and food storage areas.
Ensure equipment, prep tables, cutting boards, floors, walls, drains, shelving, coolers, freezers, and dishwashing areas are properly cleaned.
Establish and maintain a documented monthly deep-cleaning program.
Ensure food preparation and storage areas remain free of food debris, grease accumulation, mold, and unnecessary clutter.
Monitor proper cleaning and sanitizing procedures for utensils, cookware, and food-contact surfaces.
Ensure cleaning chemicals are properly labeled, stored, and used according to manufacturer instructions.
Inspect refrigerators, freezers, ice machines, ovens, fryers, grills, and other kitchen equipment for cleanliness.
Immediately report maintenance and equipment deficiencies to Engineering and the Director of Food & Beverage.
Ensure trash removal, recycling, grease disposal, and waste management procedures are consistently followed.
Maintain cleaning checklists and sanitation verification records.
Conduct regular inspections to confirm employees are completing assigned cleaning duties.

Accountability: All culinary areas must remain clean, safe, organized, and ready for inspection at all times. Cleaning assignments are not considered complete until verified.

4. Food Safety, Health Department Compliance & HACCP

The Sous Chef is accountable for maintaining proper food safety practices throughout every culinary operation.

Ensure compliance with applicable Georgia food service regulations, local health department requirements, and company food safety policies.
Maintain an active Certified Food Protection Manager credential, such as ServSafe Manager, as required by the property and applicable regulations.
Enforce proper food receiving, handling, preparation, cooking, cooling, reheating, holding, and storage procedures.
Ensure all food products are properly labeled, dated, rotated, and stored.
Implement and consistently enforce First In, First Out (FIFO) procedures.
Monitor expiration dates and discard expired, spoiled, contaminated, or otherwise unsafe food products immediately.
Ensure appropriate food temperatures are maintained and recorded according to established procedures.
Verify proper use of thermometers, temperature logs, and cooling records.
Prevent cross-contamination through proper storage, equipment handling, sanitation, and employee practices.
Ensure appropriate handling of allergens and special dietary requests.
Monitor personal hygiene, handwashing, glove usage, employee illness reporting, and safe food handling practices.
Conduct daily inspections of refrigerators, freezers, dry storage, prep areas, and ready-to-eat products.
Immediately correct food safety violations and document corrective actions.
Prepare culinary operations for routine and unannounced health inspections.
Maintain required food safety training documentation and inspection records.
Report serious food safety concerns immediately to the Director of Food & Beverage.

Accountability: Zero tolerance for knowingly serving expired, spoiled, contaminated, or unsafe food. All identified food safety deficiencies require immediate corrective action.

5. Constant Grind Culinary Operations

The Sous Chef is responsible for overseeing culinary production and execution for Constant Grind, including breakfast and other scheduled food service.

Oversee daily breakfast preparation, production, presentation, and replenishment.
Ensure breakfast buffet items are properly prepared, presented, labeled, and maintained at safe temperatures.
Monitor buffet quality, freshness, cleanliness, and food availability throughout service.
Ensure consistent execution of à la carte breakfast and café menu items.
Maintain established portion sizes, recipes, presentation standards, and food quality.
Ensure sufficient food preparation is completed before each service period.
Monitor ticket times and address delays immediately.
Coordinate with front-of-house management regarding guest volume, service expectations, and menu availability.
Monitor breakfast food waste and adjust production according to occupancy and demand.
Ensure proper opening, shift-change, and closing procedures.
Maintain an organized and properly stocked kitchen throughout operating hours.

6. RT60 Rooftop Culinary Operations

The Sous Chef is responsible for maintaining consistent food execution and operational readiness for RT60 Rooftop.

Supervise culinary production and service during regular rooftop operations and special events.
Ensure all menu items are prepared according to approved recipes, portions, and presentation standards.
Monitor ticket times, food quality, and kitchen productivity during high-volume service.
Ensure proper preparation and inventory levels for anticipated rooftop business.
Coordinate with RT60 management regarding reservations, special events, group bookings, and service expectations.
Adjust culinary staffing and production based on expected volume.
Ensure food is served at proper temperatures and meets presentation standards.
Maintain appropriate communication between kitchen and front-of-house employees.
Monitor consistency in fried foods, wings, flatbreads, appetizers, and other rooftop menu offerings.
Ensure all kitchen stations are properly stocked, cleaned, and organized before and after service.
Address food quality complaints and implement corrective measures.
Maintain appropriate food production controls to reduce waste and prevent unnecessary shortages.

7. Grab N Go Operations

The Sous Chef is responsible for supporting the quality, consistency, availability, and safety of all prepared food products offered through Grab N Go.

Oversee preparation, packaging, labeling, and replenishment of Grab N Go food products.
Establish daily production levels based on sales trends, occupancy, and anticipated demand.
Ensure products are fresh, appealing, and consistently presented.
Verify proper product labeling, dating, ingredient information, and allergen identification where required.
Ensure refrigerated products are maintained at appropriate temperatures.
Monitor product shelf life and remove expired or deteriorating products.
Develop production procedures that minimize food waste while maintaining sufficient availability.
Coordinate with Grab N Go and front-of-house teams regarding product needs and inventory.
Ensure food packaging, portioning, and presentation meet established standards.
Identify opportunities to improve product variety, profitability, and guest satisfaction.

8. Banquet, Catering & Special Event Operations

The Sous Chef is responsible for planning and executing culinary production for all banquet and catered events.

Review Banquet Event Orders (BEOs) thoroughly before each event.
Coordinate with the Director of Food & Beverage, Sales, Catering, and Banquet teams to confirm culinary requirements.
Develop food preparation plans and production timelines based on event size, menu, and service schedule.
Ensure sufficient food products, staffing, equipment, and supplies are available.
Coordinate preparation and execution for buffets, plated meals, receptions, passed hors d'oeuvres, and specialty events.
Ensure food is prepared and presented according to approved banquet menus and contracted requirements.
Verify dietary restrictions, allergies, special requests, and guest counts.
Monitor banquet food costs, portion control, and production quantities.
Ensure proper buffet setup, food holding temperatures, replenishment, and breakdown procedures.
Coordinate with banquet leadership to ensure food is delivered and served on schedule.
Manage last-minute event changes while maintaining food quality and operational efficiency.
Monitor leftover food handling, storage, disposal, and waste documentation according to food safety standards.
Participate in pre-event meetings and post-event evaluations when necessary.

Accountability: All banquet food production must meet approved BEO requirements, scheduled service times, quality standards, and established cost expectations.

9. Inventory Management & Food Cost Control

The Sous Chef is responsible for maintaining accurate food inventory and supporting overall culinary profitability.

Conduct and document scheduled food inventory counts.
Participate in monthly inventory reconciliation and reporting.
Maintain accurate inventory records for dry goods, refrigerated products, frozen products, proteins, produce, and other culinary supplies.
Investigate unexplained inventory discrepancies, shortages, and excessive usage.
Maintain standardized recipes and portion controls.
Monitor food waste, spoilage, overproduction, and employee meal consumption.
Implement controls to reduce food theft, misuse, and unauthorized consumption.
Review food purchasing and consumption trends.
Support the Director of Food & Beverage in achieving established food cost percentages.
Identify menu items with excessive costs and recommend corrective actions.
Maintain accurate production records and waste logs.
Ensure proper security of food storage areas and inventory.

10. Culinary Leadership, Training & Employee Accountability

The Sous Chef is responsible for providing direct leadership, training, coaching, and supervision to culinary employees.

Lead by example through professionalism, accountability, urgency, and attention to detail.
Supervise daily activities of kitchen employees across all culinary outlets.
Conduct regular pre-shift meetings and communicate operational priorities.
Train employees on approved recipes, preparation procedures, sanitation standards, and kitchen equipment.
Ensure employees understand expectations for productivity, teamwork, attendance, and performance.
Provide immediate coaching when performance deficiencies are identified.
Document recurring performance concerns and communicate them to the Director of Food & Beverage.
Assist with employee interviews, hiring recommendations, onboarding, and training.
Participate in employee evaluations and performance improvement processes.
Address workplace conflicts professionally and promptly.
Ensure employees maintain respectful communication with coworkers and management.
Promote teamwork between culinary and front-of-house departments.
Maintain consistent standards across all shifts, including evenings, weekends, and special events.
Ensure employees complete assigned opening, closing, and side-work responsibilities.
Recommend disciplinary action when warranted, following company policies and HR procedures.

11. Food Quality, Recipe Compliance & Menu Execution

Ensure all food served throughout the property meets established quality and presentation standards.
Maintain standardized recipes, preparation methods, and portion sizes.
Conduct regular food quality checks before and during service.
Monitor seasoning, freshness, appearance, temperature, and consistency.
Ensure employees follow approved menu specifications and do not make unauthorized substitutions.
Monitor guest complaints related to food quality, presentation, and preparation.
Investigate recurring complaints and develop corrective action plans.
Assist with menu development, seasonal offerings, specials, and culinary promotions.
Participate in food tastings, recipe testing, and menu costing.
Support the creation of efficient, profitable menu offerings.
Ensure food preparation and production remain consistent regardless of which employee is working.

12. Equipment, Maintenance & Kitchen Organization

Monitor the condition and functionality of all culinary equipment.
Report equipment malfunctions immediately to Engineering and the Director of Food & Beverage.
Coordinate with Engineering regarding repairs and preventative maintenance.
Ensure kitchen employees are properly trained to operate equipment safely.
Maintain organized workstations and properly stored kitchen tools.
Monitor the condition of refrigeration units, freezers, ovens, fryers, grills, and other equipment.
Ensure equipment is cleaned and maintained according to established procedures.
Immediately remove unsafe equipment from service and report concerns.
Support inventory and accountability for smallwares, cookware, and kitchen utensils.
Recommend equipment replacements or improvements when operationally necessary.

13. Communication, Reporting & Administrative Responsibilities

The Sous Chef is responsible for providing timely and accurate operational communication to the Director of Food & Beverage.

Provide daily updates regarding culinary operations, staffing, food quality, sanitation, and inventory concerns.
Communicate product shortages, vendor issues, and equipment failures immediately.
Submit schedules, orders, inventory reports, and other required documentation by established deadlines.
Maintain accurate cleaning logs, food safety records, production sheets, and waste reports.
Attend departmental meetings and hotel leadership meetings as assigned.
Coordinate with Front Office, Sales, Catering, Engineering, Accounting, and outlet management teams as needed.
Review upcoming business levels and prepare appropriate culinary operational plans.
Identify recurring operational issues and present recommended solutions.
Maintain professional communication and appropriate confidentiality.
Ensure all established company procedures and management directives are followed.

14. Guest Satisfaction & Service Excellence

Ensure culinary operations consistently support positive guest experiences.
Respond promptly to guest complaints related to food quality, temperature, presentation, or preparation.
Work with outlet managers to resolve service concerns.
Maintain a sense of urgency during busy periods.
Monitor food ticket times and implement corrective action when delays occur.
Support special dietary requests and reasonable guest accommodations.
Promote a culture of hospitality, consistency, teamwork, and service excellence.
Take ownership of recurring guest concerns and establish sustainable solutions.

REQUIRED QUALIFICATIONS

Minimum 3-5 years of progressive culinary experience in a hotel, restaurant, resort, or high-volume hospitality environment.
Minimum 2 years of culinary supervisory or kitchen management experience preferred.
Previous experience overseeing multiple food service outlets strongly preferred.
Banquet and catering culinary experience required.
Demonstrated experience with food ordering, inventory management, food cost control, and labor scheduling.
Strong knowledge of food safety regulations and commercial kitchen sanitation.
Current Certified Food Protection Manager credential or ability to obtain certification within the timeframe required by the property and applicable regulations.
Experience preparing and executing standardized recipes.
Ability to supervise, coach, and hold culinary employees accountable.
Strong organizational, communication, problem-solving, and time-management skills.
Experience with food inventory systems, scheduling software, and point-of-sale reporting preferred.
Ability to work flexible schedules, including mornings, evenings, weekends, holidays, and special events.