Job Duties

Lead daily culinary operations with a strong emphasis on banquet production, preparation, and execution.
Oversee banquet functions in accordance with Banquet Event Orders (BEOs), ensuring quality, presentation, timing, and guest satisfaction.
Collaborate with the Executive Chef and Food & Beverage leadership to ensure successful execution of meetings, weddings, and special events.
Supervise, train, and develop culinary associates while maintaining consistent service and operational standards.
Assist with menu planning, inventory management, food costs, and production across banquet, restaurant, and bar operations.
Ensure compliance with all food safety, sanitation, and hotel standards, including proper equipment use and maintenance.
Support hiring, scheduling, performance management, and ongoing team development.
Address guest concerns promptly and professionally to ensure guest satisfaction.
Maintain flexibility to work varied shifts, including weekends, evenings, and holidays.
Perform other duties as assigned.

Responsibilities

Support the Executive Chef in leading culinary operations, with a primary focus on banquet production and event execution. Ensure exceptional food quality, presentation, and timely service while coordinating with the Banquet and Food & Beverage teams to deliver successful events. Provide hands-on leadership to culinary associates, maintain operational efficiency, and support restaurant and bar operations as business needs require.

Qualifications

Minimum of three years of professional culinary experience, preferably in a hotel or high-volume banquet environment.
Previous experience in banquet culinary operations, including large-scale food production and event execution, strongly preferred.
Prior supervisory or culinary leadership experience preferred.
Ability to read, interpret, and execute Banquet Event Orders (BEOs), production schedules, and event requirements.
Strong organizational, time management, and communication skills, with the ability to manage multiple events and culinary priorities.
Ability to communicate effectively with guests, management, and fellow associates.
High school diploma or equivalent; formal culinary training or certification preferred.
Valid food safety certification or ability to obtain one as required.
Knowledge of food safety regulations, kitchen operations, and proper equipment handling.
Bilingual English/Spanish a plus.

Sous Chef | Atlanta Le Meridien

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