Senior Sous Chef: Menu, Budgets & Staff Leadership

Cullman Parks, Recreation, & Sports Tourism; Cullman (AL); On-site; USD 42,000 - 60,000; Full time

Job summary

Cullman Parks, Recreation, & Sports Tourism is seeking a seasoned kitchen leader to support the Executive Chef in managing food operations for a diverse set of facilities and events. The role emphasizes quality, cost control, and staff development.

The position requires strong supervisory experience, knowledge of food safety, and flexibility to work nights and weekends as events occur.

Qualifications

• Minimum three years of formal culinary experience or food service management.
• Two years of experience as a Sous Chef preferred.
• Culinary science degree is a plus.
• Knowledge of restaurant operations, food safety, and sanitation standards.

Responsibilities

• Assists Executive Chef in all aspects including inventory and purchasing.
• Oversees stocking, restocking, and FIFO rotation of stock.
• Ensures compliance with health and safety regulations in the kitchen.
• Develops and implements menu items with cost control in mind.
• Schedules kitchen staffing and facilitates recruitment as needed.
• Supervises food preparation and plating for quality and timeliness.
• Maintains standardized recipes and consistent presentation.
• Assists with annual budgeting and forecasts labor costs.
• Coordinates with Marketing for events and staff planning.
• Acts as second-in-command and takes charge in Executive Chef's absence.
• Upholds outstanding customer service and brand image.
• Participates in staff training and safety programs.

Skills

Culinary experience

Food service management

Sous Chef experience

Leadership

Food safety knowledge

Driver's license

Supervisory experience

Education

Culinary science degree (preferred)

Job description

Cullman Parks, Recreation, & Sports Tourism is seeking a seasoned kitchen leader to support the Executive Chef in managing food operations for a diverse set of facilities and events. The role emphasizes quality, cost control, and staff development.

The position requires strong supervisory experience, knowledge of food safety, and flexibility to work nights and weekends as events occur.