Banquet Sous Chef

PCH Hotels & Resorts•Point Clear, AL

9d•Onsite

About The Position

Step into an inspiring leadership role at the legendary Grand Hotel Golf Resort & Spa , located on Alabama’s breathtaking Gulf Coast. Set on 550 acres of scenic beauty, the Grand blends rich Southern tradition with modern luxury to deliver exceptional guest experiences. Our diverse culinary program features nine distinctive dining venues, each offering inventive menus rooted in honest, farm-to-table cuisine and elevated by iconic cocktails. At the Grand, culinary tradition meets new South innovation—creating unforgettable moments through the art of gastronomy. As a Sous Chef , you will play a critical leadership role within our Culinary Department, providing hands-on supervision and operational excellence across all food preparation areas, including specialty restaurants, banquets, room service, lounges, and the associate cafeteria. Working closely with the Executive Chef, Executive Sous Chef, and Food & Beverage leadership, you will help ensure consistent delivery of high-quality cuisine, uphold culinary standards, control food costs, and continuously elevate the guest dining experience through creativity, precision, and teamwork.

Requirements

High School Diploma or equivalent required; Bachelor’s Degree preferred
Culinary education preferred
Minimum of 3+ years of experience leading a culinary team preferred
Certifications required to comply with local and state regulations
Ability to lift up to 10, 25, 50, and occasionally up to 75 pounds
Walking: Occasional
Standing: Occasional
Climbing: As required
On-site, fast-paced professional kitchen environment

Responsibilities

Culinary Leadership & Supervision: Provide effective leadership, guidance, and support to kitchen staff, ensuring proper preparation, presentation, and execution of menu items across all outlets.
Quality & Consistency: Maintain exceptional food quality by overseeing preparation techniques, seasoning, portioning, and artistic plating to ensure consistency and excellence in every dish.
Operational Collaboration: Work collaboratively with the Executive Chef, Executive Sous Chef, and Culinary Supervisors to ensure smooth kitchen operations and cohesive team performance.
Guest Experience Focus: Drive guest satisfaction by delivering memorable dining experiences and addressing opportunities for continuous improvement.
Food Safety & Sanitation: Implement and enforce all food handling, sanitation, and safety standards in compliance with Health Department regulations and OSHA, ASI, and local, state, and federal guidelines.
Purchasing & Inventory Control: Oversee purchasing, receiving, storage, and rotation of food products to ensure freshness, minimize waste, and maintain cost controls.
Training & Development: Train and mentor culinary and catering staff, fostering skill development, product knowledge, and a culture of excellence.
Menu Development: Actively contribute to the creation of daily and seasonal menus, incorporating creativity, quality ingredients, and current culinary trends.
Financial Oversight: Utilize budgets, operating statements, payroll reports, and forecasts to manage food costs and optimize departmental profitability.
Team Communication: Foster open communication with associates, addressing feedback and concerns promptly while promoting a positive and respectful work environment.
Compliance & Standards: Ensure all culinary operations adhere to established Food & Beverage policies, procedures, and brand standards.

Benefits

Health, Dental, and Vision Coverage: Comprehensive plans, including FSA and HSA options
401(k) with Company Match: Invest in your future with our retirement savings plan
Exclusive Discounts: Hotel stays, dining, golf, and retail discounts at PCH properties and worldwide through Marriott
Career Growth Opportunities: Ongoing training, development, and advancement within a world-class hospitality organization

Stand Out From the Crowd

Upload your resume and get instant feedback on how well it matches this job.

Upload and Match Resume