Sous Chef OEM

About Us

Here in the Empire City of the South, Kimpton Sylvan Hotel stands poised between skyscrapers and tree-canopied estates.

Originally constructed in 1952, Kimpton Sylvan is newly reimagined as a boutique hotel perfect for business and leisure travelers alike.

Its design pays homage to the building's mid-century roots while looking forward with bold, contemporary art and accents.

Of course, design is only the beginning.

We've brought a taste of the Buckhead experience right inside our walls.

Join us at our restaurant, an old-school supper club serving modern takes on continental American classics.

Step up to an elevated bar for a signature Old Fashioned.

Wander out to our whimsical garden bar for a glass of wine under thick foliage of mature trees.

In fact, the arboreal abundance in our back yard inspired the name "Sylvan"-derived from the Latin word "silva," meaning forest.

Upstairs, our rooftop bar is a starlit wind-down before retiring to your guestroom.

We can't wait to welcome you to timeless hospitality, Kimpton Sylvan style.

Don't meet every single requirement of this job? At HEI we are dedicated to building a diverse and inclusive workplace, so if you're excited about this role but your experience doesn't align perfectly with every qualification in the job description, we encourage you to still send in your information.

You may be the perfect candidate for this or for other roles within our organization!

We value U.S.

military experience and invite all qualified military candidates to apply.

Overview

Plan and manage the kitchen staff in the procurement, production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

Essential Duties and Responsibilities


* Manage the daily production, preparation, and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all HEI Franchise standards.


* Manage Human Resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate.


* Schedule and manage the maintenance and sanitation of the kitchen, equipment, and related areas to ensure a healthy, safe work environment which meets or exceeds federal, state, corporate and franchise standards, and regulations.


* Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts, and schedules to ensure budgets are met or exceeded while quality is maintained or improved.


* Promote the Accident Prevention Program to minimize liabilities and related expenses.
...