Executive Sous Chef

Talently; Birmingham (AL); On-site; USD 70,000 - 95,000; Full time

Job summary

Talently is seeking a Senior Executive Sous Chef to lead culinary operations at a premier luxury resort in Birmingham, Alabama. You will mentor the culinary team, maintain top-quality menus across multiple outlets, and drive consistency in production, service, and presentation.

You will collaborate with the Executive Chef on menu development, food cost control, inventory, and safety standards (ServSafe). This hands-on leadership role rewards high-level execution in a high-volume resort

Qualifications

• Proven experience leading culinary teams in high-volume resort environments.
• Experience overseeing multiple outlets, banquets, and large events.
• Strong food cost management, inventory, and kitchen efficiency.

Responsibilities

• Oversee daily kitchen operations across multiple restaurants, banquets, room service, and poolside dining.
• Recruit, train, and mentor culinary staff to maintain high performance.
• Collaborate on menu planning, recipe development, and seasonal offerings.
• Coordinate culinary operations for weddings, conferences, and large events.
• Monitor food costs, labor, waste, and budgets to meet financial objectives.
• Oversee inventory, purchasing, vendor relations, and storage procedures.
• Ensure food safety, sanitation, and ServSafe standards.
• Establish recipes, prep schedules, and production systems to maximize productivity.

Skills

Culinary Leadership & Team Development

Resort & Hotel Culinary Operations

Banquet & Catering Operations

Food Cost Control & Budget Management

Menu Development & Culinary Innovation

Multi-Outlet Kitchen Management

High-Volume Food Production

Inventory Management & Purchasing

Food Safety & Sanitation (ServSafe)

Quality Control & Service Execution

Job description

Seniority Band: Senior-Level / Management (Executive Sous Chef)

Reports To: Executive Chef

Experience: 5+ years of experience leading a culinary team, with strong knowledge of kitchen operations, food cost, production, inventory, purchasing, and sanitation.

Skills: Culinary Leadership & Team Development, Resort & Hotel Culinary Operations, Banquet & Catering Operations, Food Cost Control & Budget Management, Menu Development & Culinary Innovation, Multi-Outlet Kitchen Management, High-Volume Food Production, Inventory Management & Purchasing, Food Safety & Sanitation (ServSafe), Quality Control & Service Execution

About Company / Opportunity:

This is an exciting opportunity to join a premier luxury resort in Birmingham, Alabama, known for its distinctive accommodations, diverse dining experiences, championship golf, and extensive banquet and event facilities. The property features multiple food and beverage outlets, poolside dining, room service, and a high-volume banquet and catering operation supporting weddings, corporate events, and conferences.

The Executive Sous Chef will work closely with the Executive Chef to lead culinary operations across the resort, develop and mentor the culinary team, maintain exceptional food quality and consistency, and drive financial performance. This is an opportunity for a hands-on culinary leader to make an impact across multiple outlets while gaining valuable experience within a luxury resort environment.

Responsibilities:

• Culinary Leadership: Oversee daily kitchen operations across multiple restaurants, banquets, catering, room service, and poolside dining, ensuring exceptional food quality, consistency, and presentation.
• Team Development: Recruit, train, coach, and mentor culinary team members while fostering a positive, accountable, and high-performing kitchen culture.
• Menu Development: Collaborate with the Executive Chef on menu planning, recipe development, seasonal offerings, and culinary innovation.
• Banquet & Event Execution: Coordinate culinary operations for weddings, conferences, corporate functions, and large-scale resort events, ensuring seamless execution and timely service.
• Food Cost & Financial Performance: Monitor food costs, labor expenses, portion control, waste management, and departmental budgets to achieve financial objectives.
• Inventory & Purchasing: Oversee inventory management, ordering, receiving, product quality, vendor relationships, and proper storage procedures.
• Quality Assurance: Maintain high standards for food preparation, flavor, presentation, consistency, and overall guest satisfaction across all outlets.
• Food Safety & Sanitation: Ensure compliance with ServSafe standards, health regulations, food‑handling procedures, and kitchen sanitation requirements.
• Operational Efficiency: Establish and maintain recipes, production schedules, prep systems, and kitchen procedures to maximize productivity and minimize waste.
• Cross‑Department Collaboration: Partner with restaurant, banquet, catering, and resort leadership to coordinate staffing, service requirements, and culinary execution across the property.

Must-Have Skills:

• Culinary Leadership & Team Management – Proven experience leading, training, and developing culinary teams in a high‑volume hotel, resort, or upscale restaurant environment.
• Multi‑Outlet & Banquet Operations – Experience overseeing multiple food and beverage outlets, large‑scale banquets, catering, and high‑volume food production.
• Food Cost Control & Kitchen Operations – Strong knowledge of food cost management, inventory, purchasing, labor management, food safety, and kitchen efficiency.

Nice to Have Skills:

• Luxury Hotel & Resort Experience – Previous experience in a full-service luxury hotel, golf resort, or destination resort with multiple dining outlets.
• Formal Culinary Education – Culinary arts degree or professional culinary training, along with ServSafe certification.
• Menu Innovation & Fine Dining – Experience developing creative menus, executing elevated dining concepts, and maintaining high culinary standards across diverse food and beverage operations.