Luxury Resort Executive Sous Chef - Multi-Outlet Lead

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

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