Sous Chef - Lavender Rooftop Kitchen + Bar

Ac Hotel By Marriott Savannah Historic Districtmid

Sous ChefFood Service

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Quick Summary

Key Responsibilities

Prepare daily kitchen checklists and oversee all required prep work. Ensure all food is prepared consistently according to established recipes, specifications, and quality standards. Properly label,

Requirements Summary

Frequent standing and walking throughout scheduled shifts. Frequent bending, reaching, kneeling, and lifting.

Technical Tools

Sous ChefFood Service

The Sous Chef plays a key leadership role in the daily operations of the kitchen, assisting with food preparation, quality control, team supervision, inventory management, and the execution of company and brand standards.

Free Parking / On Bus Route
Early Access to Earned Wages
Medical, Dental and Vision Insurance
Travel Discounts
401K Match
PTO After 90 Days
Competitive Pay

Responsibilities

~2 min read

→Prepare daily kitchen checklists and oversee all required prep work.
→Ensure all food is prepared consistently according to established recipes, specifications, and quality standards.
→Properly label, date, and store food products in accordance with food safety and sanitation guidelines.
→Maintain inventory levels for prep stations, line service, and storage areas.
→Conduct monthly inventory counts and assist with inventory management.
→Assist with menu planning and implementation of new menu items.
→Uphold all company, brand, and health department standards.
→Maintain a clean, organized, and safe kitchen environment.
→Complete and maintain required operational and food safety logs.
→Safely operate kitchen equipment, including grills, ovens, fryers, slicers, and other culinary tools.
→Assist with training, coaching, and development of kitchen team members.
→Support scheduling and daily kitchen operations to ensure adequate staffing levels.

→Minimum 3–5 years of culinary experience, with at least 1–2 years in banquet or high-volume cooking.
→Proven leadership and team management skills.
→Strong knowledge of food safety and sanitation practices.
→Ability to read and follow recipes and production sheets accurately.
→Excellent time management and organizational skills.
→Ability to lift up to 50 lbs. and stand for extended periods.
→Culinary degree or certification preferred but not required.
→Ability to perform large volume cooking.
→Professionalism
→Ability to delight by anticipating guest needs and responding in a friendly, helpful manner
→Ability to display a consistently caring and respectful attitude

About North Point Hospitality
North Point Hospitality was started in 1978 and is located in Atlanta, Georgia. We build high-quality hotels in popular areas. Over the years, we’ve worked with big hotel companies like Hilton and Marriott to create these projects. So far, we’ve built 38 hotels from the ground up, investing over $600 million. Today, we own and manage 9 hotels in the Southeast, including 8 that are part of the Hilton and Marriott brands. We’re also working on 5 more hotels that are either being built or planned.