
The Sous Chef role at Hotel Phoenix Atlanta supports the Executive Chef in leading culinary operations across multiple outlets and banquet facilities. Key responsibilities include overseeing daily kitchen shifts, ensuring food quality and presentation standards, developing culinary team members, and managing inventory and cost control initiatives. The position offers the opportunity to shape the hotel's culinary identity within a dynamic, culture-focused environment that emphasizes reimagined Southern hospitality. This hands-on leadership role is based on-site in Atlanta and appeals to candidates seeking to work in a high-volume luxury setting with a collaborative and performance-driven team.





















