Hands-On Sous Chef: Lead, Innovate & Elevate Dining

PCH Hotels And Resorts, Inc.; Opelika, Northern (AL, KY); Hybrid; USD 55,000 - 75,000; Full time

Benefits offered by this job

Competitive salary

Annual bonus

401(k) matching

Career growth

Tuition reimbursement

Discounts

Job summary

Auburn Marriott Opelika Resort & Spa at Grand National is seeking a hands-on Sous Chef to lead kitchen operations across restaurants, banquets, room service, bar/lounge, and associate dining. This role emphasizes culinary leadership, training, and menu development within a high-volume resort setting.

You will partner with culinary leadership to drive quality, cost controls, and guest satisfaction while mentoring a team of culinary professionals toward excellence.

Qualifications

• Experience leading kitchen operations in a high-volume resort or hotel.
• Hands-on culinary leader with a passion for hospitality and coaching.

Responsibilities

• Lead, coach, train, and develop culinary associates.
• Assist with daily kitchen operations and ensure consistent food quality, presentation, and service.
• Support restaurants, banquets, room service, bar/lounge, and special events.
• Contribute to daily and seasonal menu development and culinary innovation.
• Monitor purchasing, receiving, inventory, food quality, waste, and food costs.
• Ensure compliance with food safety, sanitation, OSHA, Health Department, and other standards.
• Collaborate with Food & Beverage leadership to improve guest satisfaction and operations.
• Use budgets, payroll, and operating reports to manage resources.
• Foster a positive team environment built on communication and hospitality.

Skills

Culinary leadership

Team management

Food safety

Menu development

High-volume service

Tools

Kitchen management software

Job description

Auburn Marriott Opelika Resort & Spa at Grand National is seeking a hands-on Sous Chef to lead kitchen operations across restaurants, banquets, room service, bar/lounge, and associate dining. This role emphasizes culinary leadership, training, and menu development within a high-volume resort setting.

You will partner with culinary leadership to drive quality, cost controls, and guest satisfaction while mentoring a team of culinary professionals toward excellence.