Banquet Sous Chef - FORTH Atlanta

Join the team redefining luxury hospitality in Atlanta. Join FORTH. 

You know that feeling? When you walk into a hotel or a restaurant and everything—and everyone—just feels right? Where every detail is so considered, where everything is so seamless, that you can let out a deep sigh and really relax?

We create that feeling, with passionate people like you.

FORTH  is thrilled to announce a variety of opportunities at our brand-new property. It's a haven of luxury on the BeltLine's Eastside Trail that seamlessly combines a world-class hotel, an exclusive members club, exceptional dining experiences, and a holistic program of wellness treatments.

We're setting a new standard for the hospitality industry, so we're seeking talented individuals who hold themselves to a higher standard, too.

If you're dedicated, detail-oriented, and committed to delivering premier hospitality, we invite you to join the founding team that's creating this destination. FORTH stands for luxury, innovation, and community; contribute the energy, skills, and creativity that only you can.

Banquet Sous Chef Responsibilities

• Provides leadership and management for the Banquet Department by establishing plans of character, integrity, and quality which result in the long-range continued growth and profitability of the division and hotel.
• Effectively plan and develop menus for the hotel catering considering factors such as product availability, food and service cost, marketing conditions and business volume; assign prices for daily menus that result in net profit; participate in making decisions regarding printing, layout, posting, and distribution of menus while ensuring the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration. 
• Lead and supervise the culinary team in preparing and executing lunch/dinner following the highest standards.
• Ensure that sanitation standards, local, state and federal regulations, as well as the cleanliness and organization of the kitchen. 
• Coordinate the selection, training, development, and evaluation of employees and managers in the Kitchen Department through effective management and leadership to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation.
• Conduct regular performance evaluations, provide feedback, and implement training programs to enhance skills and productivity.
• Maintain a positive work environment, resolving any issues or conflicts that may arise promptly and professionally.
• Conduct regular quality checks on food items, ensuring they meet established standards for taste, texture, and appearance.
• Work closely with front-of-house staff to ensure seamless coordination and presentation of dishes to guests.
• Uphold cleanliness and organization in the kitchen, following best practices for food handling and storage. Ensure compliance with all health, safety, and sanitation regulations, including Forth guidelines.
• Monitor kitchen equipment for proper functioning, scheduling maintenance and repairs as needed. Stay updated on industry trends, culinary techniques, and best practices to enhance overall kitchen operations.
• Is visible in the operation, recognizing and maintaining relationships with regular guests as well as cultivating relationships with new patrons through effective marketing and personal relationships.
• Control labor and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the division and hotel.
• Communicates with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments. Is a champion of change and a role model for innovation.
• Works closely with the Director of Banquet and Banquet Chefs to design creative menus, and other options while ensuring excellent product quality at a fair price.
• Works closely with the Director of Banquet and Banquet Chefs to design creative menus, and other options while ensuring excellent product quality at a fair price.

• Train employees, as assigned, on an ongoing basis.

• Lead by example to other team members and mentor new staff.

Required Experience

• Minimum 2 years experience cooking and/or supervising in a high-volume and detail-oriented culinary operation.

• Culinary degree or equivalent certification from a recognized culinary institution.

• Fully understand the purpose of and have the ability to produce all Mother Sauces, all stocks and have the ability to utilize them to make any other needed sauce.

• Understand the differences and uses of all herbs and types of seasonings.

• Excellent product identification knowledge in produce, meats, fish, herbs, grains and equipment.

• Understand, and have the ability to train, on all basic cooking methods: braising, poaching, roasting, steaming, sauté, grilling, blanching.

• Excellent knife skills, ability to cut all vegetables and fruits in all utilized cuts and have the ability to train and monitor others..

• Management certified according to state health department criteria procedures.

• Attention to detail.

• Good people management skills, communication and listening skills.

• Proven ability to lead a team and communicate efficiently, both verbally and in writing.

• Must be flexible and adaptable to change.

• Demonstrated time management and organizational skills.

• Must be internally motivated and detail oriented and have a passion for teaching others.

• Exceptional time management and organization skills.

• Ability to work evenings, weekends, and holidays

• Carrying or lifting items weighing up to 75 pounds.

• Moving about the kitchen in a safe and secure manner.

• Handling food, objects, products, and utensils effectively and safely.

• Bending, stooping, standing, and kneeling.

• Withstand potential climate temperature changes in assigned work area.

• Up-to-date knowledge of food safety and sanitation regulations.

• Creative and innovative approach to menu creation and presentation.