Sous Chef - Lavender Rooftop Kitchen + Bar

The Sous Chef plays a key leadership role in the daily operations of the kitchen, assisting with food preparation, quality control, team supervision, inventory management, and the execution of company and brand standards.

This position supports the Executive Chef in maintaining high culinary standards while ensuring efficient and safe kitchen operations.

What do we bring to the table?

• Free Parking / On Bus Route
• Early Access to Earned Wages
• Medical, Dental and Vision Insurance
• Travel Discounts
• 401K Match
• PTO After 90 Days
• Competitive Pay

What you'll do (mostly this...other duties may be assigned):

• Prepare daily kitchen checklists and oversee all required prep work.
• Ensure all food is prepared consistently according to established recipes, specifications, and quality standards.
• Properly label, date, and store food products in accordance with food safety and sanitation guidelines.
• Maintain inventory levels for prep stations, line service, and storage areas.
• Conduct monthly inventory counts and assist with inventory management.
• Assist with menu planning and implementation of new menu items.
• Uphold all company, brand, and health department standards.
• Maintain a clean, organized, and safe kitchen environment.
• Complete and maintain required operational and food safety logs.
• Safely operate kitchen equipment, including grills, ovens, fryers, slicers, and other culinary tools.
• Assist with training, coaching, and development of kitchen team members.
• Support scheduling and daily kitchen operations to ensure adequate staffing levels.

Supervisory Responsibilities

• May supervise and direct the work of line cooks and other culinary team members.
• Helps train, coach, and motivate kitchen staff to achieve performance and service standards.

Physical Requirements

The physical demands described below are representative of those required to successfully perform the essential functions of this position:

• Frequent standing and walking throughout scheduled shifts.
• Frequent bending, reaching, kneeling, and lifting.
• Ability to lift and carry up to 50 pounds regularly and up to 100 pounds with assistance when necessary.
• Ability to work in varying temperatures, including hot kitchen environments, refrigeration units, and freezers.
• Ability to stand for extended periods during busy service times.

What you should bring to the table:

• Minimum 3–5 years of culinary experience, with at least 1–2 years in banquet or high-volume cooking.
• Proven leadership and team management skills.
• Strong knowledge of food safety and sanitation practices.
• Ability to read and follow recipes and production sheets accurately.
• Excellent time management and organizational skills.
• Ability to lift up to 50 lbs. and stand for extended periods.
• Culinary degree or certification preferred but not required.
• Ability to perform large volume cooking.
• Professionalism
• Ability to delight by anticipating guest needs and responding in a friendly, helpful manner
• Ability to display a consistently caring and respectful attitude

About North Point Hospitality
North Point Hospitality was started in 1978 and is located in Atlanta, Georgia. We build high-quality hotels in popular areas. Over the years, we’ve worked with big hotel companies like Hilton and Marriott to create these projects. So far, we’ve built 38 hotels from the ground up, investing over $600 million. Today, we own and manage 9 hotels in the Southeast, including 8 that are part of the Hilton and Marriott brands. We’re also working on 5 more hotels that are either being built or planned.