Sous Chef OEM

About Us

Welcome to The American Hotel, a historic gem located in the heart of downtown Atlanta.

Since opening our doors in 1962 as the city's first fully integrated hotel, we've been a symbol of Southern hospitality, innovation, and timeless elegance.

Our mid-century-modern hotel is located in the downtown Fairlie District.

AmericasMart, the Georgia Aquarium, and Centennial Park are a short walk from the hotel.

Mercedes-Benz and State Farm Arenas are within a mile.

We offer over 19,000 sq.

ft.

of event space.

Enjoy our on-site restaurant and bar, outdoor pool, and fitness center.

At The American Hotel, we pride ourselves on delivering an exceptional guest experience through personalized service, thoughtful amenities, and a commitment to creating unforgettable moments.

With stylish accommodations, versatile meeting spaces, and a vibrant atmosphere, we're the perfect destination for travelers seeking a unique blend of history and modernity.

Experience the legacy, charm, and warm hospitality that make The American Hotel a true Atlanta icon.

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.
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