Sous Chef Position Available In Fulton, Georgia
Tallo's Job Summary: The Sous Chef role at DoubleTree by Hilton Hotel Atlanta Airport offers a competitive salary ranging from $50,000 to $60,000 per year, plus bonuses. Reporting directly to the Executive Chef, the ideal candidate will have a strong culinary background and a desire to progress to an executive chef position. Responsibilities include collaborating on menu planning, supervising culinary associates, and ensuring the highest standards of food quality and guest experience. With a focus on team development and continuous improvement, this role requires strong interpersonal skills, adaptability, and a passion for culinary arts. Requirements include five or more years of culinary experience, proficiency in Microsoft Excel and Word, and the ability to work in a fast-paced environment. The position is managed by First Hospitality, a Chicago-basedpany known for its dedication to excellence and diversity in the workplace.
Job Description
Sous Chef
DoubleTree by Hilton Hotel Atlanta Airport
posted May 8, 2025 THIS JOB
Compensation:
$50,000 to $60,000 per year, plus bonus
What’s in it for you…
Insurance enrollment available from DAY 1!
Paid time off available from DAY 1!
Holiday pay available from DAY 1!
401(k) enrollment after 30 days!
Hotel and travel discounts at worldwide destinations!
Professional development and promotion opportunities!
The impact you’ll make…
The Sous Chef reports to and works directly with the Executive Chef, collaborating with menu planning and development, productivity, menu cost controls, and ordering processes to ensure production meets business levels. It is critical that you possess a background and basic knowledge of culinary technique related to the F+B concept(s) for the hotel. This position should be filled by someone who has the intention of bing an executive chef, as their next role.
What you’ll be doing…
Be a key partner with the Executive Chef, Sous Chefs, and F+B Management team, demonstrating a united frontmitted to providing the best possible guest experience
Collaborate with and coach your team to uphold the integrity of the food, guest experience, cleanliness, and maintenance of the culinary spaces
Coach and mentor, your team on development of their skill set, technique, and menu execution, fostering an environment of continuous growth
Actively participate in recruitment, training, scheduling, supervising, coaching, and motivation of all culinary associates to create an environment that nurtures ideas and develops future talent for succession planning in the culinary program
Observe conditions of all physical facilities and equipment in the culinary operation, working in collaboration with the Chef, engineering department, and any third-party vendors to make corrections and improvements as needed
Offer direct support for your team through coaching, counseling, gentle correction, and constructive feedback
Collaborate effectively with all hotel departments including Sales, Banquets & Catering, Food & Beverage, and Hotel Operations to provide an exemplary guest experience
Be a subject matter expert in food and culinary techniques as well as understanding the history of the cuisine most closely related to the hotel food and beverage concept(s), effectively guiding others in their personal search with a gentle hand, never admonishing their lack of knowledge
Requirements…
Five or more years progressive culinary experience required, preferably in a multi-service hotel or restaurant
Passion for culinary arts, experience in a wide range of cuisines
Basic skills in Microsoft Excel and Word to create spreadsheets and proposals
Adaptable interpersonalmunication skills to address all employee levels of the hotel
Proficiency of the English language in reading, writing and verbalmunication
Ability to calculate basic math principles to meet proper menu ingredients and perform inventory
Ability to work in a fast-paced environment for extended periods of time to meet high volume business
Ability to lift, balance and carry up to 25 lbs. to transport dry goods inventory, equipment, etc.
Ability to lift, balance and carry (with assistance) up to 100 lbs. to transport dry goods inventory, equipment, etc.
Ability to stand or walk for prolonged periods to cook required menu items
Ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers
About First Hospitality…
Founded in 1985 and based in Chicago, First Hospitality is a forward-thinking hotel development, investment, and managementpany. First Hospitality’s strategic vision is to create value for all through excellence and an openness to doing things differently.
First Hospitality seeks to attract and retain a high-performing and diverse workforce in which employee’s differences are respected and valued to better meet the varying needs of the customers we serve. FH fosters an inclusive work environment that promotes collaboration, flexibility, and fairness. Equal Opportunity Employer.
THIS JOB
DoubleTree by Hilton Hotel Atlanta Airport
3400 Norman Berry Drive
Atlanta, GA 30344
220 Room Hotel
Managed By First Hospitality
Exceptional Benefit Package, and Achievable Quarterly Bonus Program
