Executive Sous Chef

Valor Hospitality Partners

191d

About The Position

The Lodge at Gulf State Park, a Hilton Hotel, offers an unparalleled coastal retreat on the shores of Alabama's stunning Gulf Coast. Embracing a sustainable ethos, this eco-friendly oasis seamlessly blends modern luxury with environmental stewardship, providing guests with a unique and unforgettable experience. The Lodge features 350 elegantly appointed guest rooms and suites, each thoughtfully designed to reflect the coastal charm and tranquility of the surrounding landscape. Indulge in exquisite culinary offerings at the hotel's signature restaurant, showcasing locally sourced ingredients and Gulf Coast flavors, or unwind with a refreshing drink at the beachfront bar. With an array of outdoor activities, including kayaking, paddleboarding, and biking, as well as a sparkling swimming pool and fitness center, The Lodge at Gulf State Park offers an escape for travelers seeking serenity and adventure along Alabama's enchanting coastline. The Lodge also offers 40,000 square feet of event space.

Requirements

• Two to four-year college degree or equivalent education/experience.
• A minimum of five years’ culinary experience in a related position.
• Hotel experience preferred.
• Ability to perform critical analysis and manage a wide-range of information.
• Advanced knowledge of business and management principles and practices.
• Excellent oral, written and presentation skills.
• Ability to delegate, manage manpower and organize complex projects.
• Effective listening skills.
• Ability to communicate professionally and positively with guests and fellow associates.

Responsibilities

• Manage the kitchen staff in the daily production, preparation and presentation for all of the food & beverage outlets in a safe sanitary work environment.
• Manage the Human Resources objectives in the production and preparation areas of the kitchen to attract, retain and motivate the associates.
• Interview, hire, schedule, train, develop, empower, coach and counsel kitchen staff.
• Plan menus by consulting with chefs; estimate food costs and profits; adjust menus.
• Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted.
• Develop, recommend, implement and manage the department's budget.
• Maintain safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures.
• Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas.
• Manage the daily production, preparation and presentation of all food for the hotel's food and beverage outlets.
• Develop and implement menus and back-up records within industry guidelines.
• Monitor, analyze and control all labor and food costs; prepare appropriate reports, charts and schedules.
• Promote the Accident Prevention Program to minimize liabilities and related expenses.
• Perform Manager-on-Duty functions and shifts as assigned.

Benefits

• Competitive Salary
• Daily Pay
• Team Member Hotel Discount Program
• Uniforms Provided for most positions
• Health, Dental, Vision, Life Insurance, and other supplemental options
• Paid PTO
• 401k with employer match
• Food and Beverage Discounts
• Tuition Reimbursement

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree
• Number of Employees: 1,001-5,000 employees