Sous Chef

PCH Hotels And Resorts, Inc.; Birmingham (AL); Sur place; USD 52 000 - 74 000; Plein temps

Résumé du poste

Renaissance Birmingham Ross Bridge seeks a proactive Sous Chef to lead our kitchen team, collaborating with the Executive Chef to elevate dining experiences across specialty restaurants, banquets, room service, and bars. You will guide culinary staff, uphold standards, and drive consistency in every plate prepared for guests.

As a key player in a fast-paced operation, you will help manage food quality, costs, and compliance while mentoring your team, inspiring creativity, and delivering

Qualifications

• Experience leading high-volume kitchen operations.
• Strong knowledge of food safety regulations and sanitation.
• Ability to train and develop culinary talent.
• Excellent plating and presentation skills.
• Collaborative leadership with other kitchen roles.

Responsabilités

• Supervise specialty restaurant kitchen operations and ensure consistency.
• Lead and train staff, maintain high standards of quality.
• Manage food costs, inventory, and procurement.
• Ensure compliance with health and safety policies.
• Contribute to menu development and guest-focused experiences.

Description du poste

Description

Lead the kitchen. Elevate the menu. Inspire the team.

As a Sous Chef, you’ll be a key leader in our culinary operation, working alongside the Executive Chef and Executive Sous Chef to bring exceptional food and memorable dining experiences to life. You’ll help lead kitchen operations, develop culinary talent, maintain high standards, and ensure every plate that leaves the kitchen reflects our commitment to quality and excellence.

From specialty dining and banquets to room service, restaurants, bar & lounge offerings, and associate dining, you’ll have the opportunity to make your mark across a dynamic hospitality operation.

If you’re a passionate chef, natural leader, and creative thinker who thrives in a fast-paced kitchen, this is an opportunity to grow your culinary career while helping create experiences guests will remember.

As a member of our hospitality team, the primary responsibility of a Sous Chef at Renaissance Birmingham Ross Bridge is to provide effective leadership and supervision to the kitchen operations and staff by providing guidance, training, and support. This role plays a critical role in assisting the Executive Chef by ensuring the consistent delivery of high-quality food products across all food preparation areas, including banquets, room service, restaurants, bar/lounge, and the associate cafeteria. This role works closely with the Food and Beverage management team to continuously improve guest satisfaction, manage food costs, and maintain profitability while ensuring the highest-quality ingredients are used to enhance the dining experience and maintain a competitive edge.

• Supervises specialty restaurant kitchen operations, ensuring a seamless blend of culinary artistry and compliance with top-tier Food & Beverage policies and standards.
• Creates captivating dining experiences, meticulously managing food quantities and artistic plating to elevate the specialty restaurant's offerings.
• Collaborates seamlessly with the Executive Chef, Executive Sous Chef, and Culinary Supervisors, harmonizing the kitchen's rhythm.
• Demonstrates an unwavering commitment to excellence, consistently delivering superior product quality, captivating presentations, and delightful flavors.
• Exhibits meticulous attention to detail in managing purchasing, receiving, and food storage, guaranteeing freshness and minimal wastage.
• Implements and enforces rigorous food handling and sanitation protocols, prioritizing the safety and satisfaction of guests and staff alike.
• Remains up-to-date with local, state, and federal regulations (OSHA, ASI, Health Department), ensuring full compliance and peace of mind for all stakeholders.
• Empowers the Restaurant and Catering staff through comprehensive and engaging training sessions, nurturing a knowledgeable and passionate team.
• A driving force for excellence, emphasizing guest satisfaction and continuous improvement in departmental meetings.
• Fosters a culture of open communication with associates, valuing feedback and promptly addressing concerns with attentiveness.
• Creative visionary, actively contributing to the development of daily and seasonal menu items to enchant guests.
• Utilizes budgets, operating statements, and payroll reports for effective financial management, and optimizing department resources.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
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