Executive Sous Chef

EXECUTIVE SOUS CHEF

Reports to: Food & Beverage Director, position is exempt

Hotels done differently. At Aparium, we believe in the power of People, Place, and Character. We ensure our hotels are a place where individuals are valued and celebrated, elevating our associates' pride in who they are, where they live, and who we serve. Our hotel is a tribute to the neighborhoods and the people of the communities where we operate.

Step into the world of charm reminiscent of small hotels scattered across western Europe at Hotel Granada, where a hidden oasis awaits, providing respite from the noise and traffic of the city. Nestled in the heart of historic Midtown Atlanta, the hotel's Spanish Colonial architecture stands as a dramatic departure from the typical steel and glass buildings. Offering a peaceful escape from the urban infrastructure, Hotel Granada promises a timeless journey where past and present unite.

Your experience has led you to understand that there is an art + science to hospitality operations. You balance creativity and organizational skills to help ensure the smooth flow of kitchen operations. As an intrinsically motivated individual, you thrive in a dynamic environment where the kitchen is in full motion, and you feel fulfilled when guests leave with smiles. You work closely with local farmers and artisans to procure the freshest, most flavorful ingredients, and understand the crucial role you play in the hotel's financial strategy. You're skilled in achieving cost-effective kitchen management without sacrificing quality.

The Executive Sous Chef reports to the Food & Beverage Director and supports them in managing the culinary operations of the hotel. This role plays a critical part in maintaining consistency, efficiency, and high standards within the kitchen. You will take an active role in menu planning and development, leading the kitchen team, and ensuring that the quality of food meets the hotel's standards. You will also oversee kitchen operations in the absence of the Executive Chef, ensuring all tasks are completed in a timely and organized manner. Your ability to mentor, teach, and lead your culinary team will be key to creating an environment where creativity thrives and efficiency reigns.

• Support the Food & Beverage Director and Executive Chef in overseeing all aspects of kitchen operations, ensuring the highest culinary standards are met at all times.
• Actively assist in menu development, recipe creation, and the consistent delivery of dishes that align with the hotel's culinary philosophy.
• Lead and supervise the culinary team, ensuring they are properly trained, following recipes, and maintaining a high level of food quality and safety.
• Monitor inventory and assist with ordering supplies to meet the demands of the kitchen while staying within budget.
• Maintain cleanliness, organization, and health and safety standards in the kitchen, ensuring all areas are in compliance with food safety regulations.
• Collaborate with the Director of Food & Beverage and the front-of-house team to ensure seamless service and a positive guest experience.
• Step into the role of Executive Chef during their absence, managing the team, production, and guest expectations.
• Mentor and guide junior chefs, fostering a collaborative environment focused on skill development and continuous improvement.
• Oversee kitchen operations, helping to balance labor costs, food costs, and product quality.
• Facilitate open communication within the kitchen by holding regular meetings to discuss priorities, training, and team concerns.
• Work closely with the Food & Beverage Director and Executive Chef to develop, implement, and refine operational procedures for maximum efficiency and productivity.
• Participate in meetings and contribute ideas to enhance the culinary operation and ensure it aligns with hotel goals and standards.

• Support your team with coaching, counseling, and constructive feedback, ensuring consistent growth and team cohesion.
• Collaborate with the Food & Beverage Director, Executive Chef, and all hotel departments, including Sales, Banquets & Catering, and Hotel Operations, to create a seamless guest experience.
• Provide expertise in culinary techniques and menu execution, gently guiding your team in their culinary development.
• Demonstrate strong business acumen by helping ensure culinary initiatives align with operational goals and budget constraints.
• Be proactive in identifying areas for improvement in kitchen operations and implement solutions to improve efficiency and quality.
• Maintain a positive, professional demeanor in all interactions with staff, managers, and guests, exemplifying the highest standards of leadership.

• Minimum of five (5) years of experience in kitchen leadership roles, with at least 2-3 years in a supervisory position.
• Experience in hotels with event spaces or multiple outlets is preferred.
• Strong knowledge of food safety regulations, kitchen operations, and inventory management.
• Proven ability to manage and motivate a diverse team, fostering an environment of growth and collaboration.
• Strong organizational skills, with the ability to prioritize tasks and handle high-pressure situations.
• Adaptable interpersonal communication skills to effectively lead and collaborate with all hotel departments.
• Professional proficiency in English for reading, writing, and verbal communication.
• Ability to lift, carry, and transport up to 50lbs and work in a physically demanding environment.
• Ability to work in a fast-paced environment, maintaining focus on quality and service during peak hours.

Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, a sense of belonging for all employees. We do not discriminate and believe every individual should be proud of who they are, where they come from, and take pride in who we serve. Aparium is an E-Verify employer.