Sous Chef

Talently; Birmingham (AL); On-site; USD 65,000 - 95,000; Full time

Job summary

Talently in Birmingham, AL, is seeking a talented Sous Chef to join its luxury resort culinary leadership team. You will oversee kitchen operations across multiple outlets, guide menu development, and mentor culinary staff to deliver outstanding guest experiences.

This high-volume, multi-outlet setting offers exposure to banquet and catering operations, strict cost controls, and opportunities for growth within a prestigious hospitality group.

Qualifications

• Proven experience leading and developing kitchen teams in upscale hospitality.
• Experience managing multiple food service operations across outlets.
• Strong food cost controls, inventory, purchasing and budgets.

Responsibilities

• Oversee daily kitchen operations across multiple outlets including banquets and room service.
• Maintain consistent food quality, presentation, and execution with leadership.
• Lead, train, and develop culinary staff and promote a positive kitchen environment.
• Manage food costs, inventory, purchasing, waste control, and labor budgets.
• Ensure food safety, sanitation, and health department compliance.
• Collaborate with F&B leadership to enhance guest dining experiences.
• Conduct regular kitchen inspections and drive continuous improvement.

Skills

Culinary Leadership

High-Volume Operations

Food Cost & Budgeting

Job description

Location: Birmingham, AL (Relocation Assistance Provided)

Skills: Culinary Operations Management, Menu Development & Execution, Banquet & Catering Operations, Kitchen Staff Leadership & Development, Food Cost Control & Budgeting, Inventory Management & Purchasing, Food Safety & Sanitation Compliance, High-Volume Food Production, Quality Control & Food Presentation, Multi-Outlet Hotel & Resort Operations

About Company / Opportunity

An established luxury resort in Birmingham, Alabama, offering an upscale hospitality experience with multiple dining outlets, extensive banquet and catering operations, and a strong commitment to exceptional guest service. The property features a diverse culinary operation that includes specialty restaurants, room service, bar and lounge offerings, and associate dining.

This is an excellent opportunity for a talented Sous Chef to join an established culinary leadership team and play an important role in overseeing kitchen operations across multiple outlets. Working alongside the Executive Chef and Executive Sous Chef, this individual will have the opportunity to contribute to menu development, lead and develop culinary teams, manage food quality and costs, and help deliver memorable dining experiences.

The position offers exposure to a diverse, high-volume resort environment with opportunities for professional growth and advancement within the hospitality industry.

Responsibilities

• Oversee daily kitchen operations across multiple food and beverage outlets, including specialty restaurants, banquets, catering, room service, bar/lounge, and associate dining.
• Partner with the Executive Chef and Executive Sous Chef to maintain consistent food quality, presentation, and execution.
• Lead, train, mentor, and develop culinary staff while promoting a positive and productive kitchen environment.
• Assist with menu development, seasonal offerings, recipe creation, and new culinary concepts.
• Manage food costs, inventory, purchasing, receiving, storage, and waste control to maximize profitability.
• Ensure proper food preparation, portion control, plating standards, and timely execution of all menu items.
• Oversee banquet and catering food production, ensuring quality and consistency for large-scale events.
• Maintain strict food safety, sanitation, and health department compliance standards.
• Monitor labor costs, scheduling, payroll, and departmental budgets to meet financial objectives.
• Collaborate with Food & Beverage leadership and front-of-house teams to improve guest satisfaction and overall dining experiences.
• Conduct regular kitchen inspections to ensure cleanliness, organization, equipment maintenance, and operational efficiency.
• Drive continuous improvement through staff communication, performance feedback, and ongoing culinary training.

Must-Have Skills

• Culinary Leadership & Kitchen Management: Proven experience leading, training, and developing kitchen teams in a hotel, resort, country club, or upscale restaurant environment.
• High-Volume & Multi-Outlet Operations: Experience overseeing multiple food service operations, particularly restaurants, banquets, catering, and large-scale food production.
• Food Cost & Financial Management: Strong understanding of food cost controls, inventory management, purchasing, labor budgets, and minimizing waste while maintaining culinary quality.

Nice to Have Skills

• Luxury Hotel & Resort Experience: Previous experience in a luxury hotel, resort, country club, or AAA Four Diamond/Five Diamond property.
• Banquet & Catering Expertise: Experience overseeing large-scale banquets, weddings, corporate events, and high-volume catering operations.
• Menu Innovation & Culinary Creativity: Experience developing seasonal menus, creating new dishes, implementing culinary trends, and elevating food presentation standards.