Sous Chef

About the role

The Sous Chef at Spark by Hilton supports the Head Chef in delivering high‑quality culinary experiences across the hotel’s dining venues. This full‑time, on‑site position in Georgia ensures that menu planning, food preparation, and service standards align with the brand’s commitment to consistency and guest satisfaction.

Key responsibilities

• Assist the Head Chef with menu development, dish preparation, and plating to meet brand guidelines.
• Supervise kitchen staff, delegate tasks, and coordinate cooking schedules to maintain efficient workflow.
• Monitor inventory levels, order supplies, and manage food storage, rotation, and waste control.
• Enforce health, safety, and sanitation standards, ensuring compliance with local regulations.
• Collaborate with front‑of‑house teams to address special dietary requests and enhance guest experience.

Required profile

• Proven culinary expertise with strong food preparation and cooking techniques.
• Leadership experience in a high‑volume kitchen, capable of training and supervising staff.
• Knowledge of food safety and sanitation regulations.
• Ability to work flexible hours, including weekends and holidays.
• Formal culinary training or equivalent hands‑on experience is preferred.

Required skills

• Food preparation and cooking techniques.
• Plating and presentation.
• Inventory management.
• Food safety and sanitation compliance.