Executive Sous Chef - Luxury Resort Hotel

Ross Bridge • Birmingham, AL

18h • Onsite

About The Position

Renaissance Birmingham Ross Bridge Golf Resort & Spa is seeking an accomplished Executive Sous Chef to help lead a diverse, high-volume culinary operation across restaurants, banquets and catering, room service, bar and lounge offerings, and other resort food and beverage services. Working alongside the Executive Chef, this role helps bring the resort’s culinary vision to life by leading and developing culinary talent, driving consistent execution across multiple outlets, managing kitchen operations and financial performance, and ensuring guest experiences reflect the resort’s standards for quality, creativity, and hospitality.

The culinary operation spans fine dining at Brock’s, the Clubhouse Restaurant, JT’s resort bar, pool food and beverage service, and extensive banquet and catering operations. The resort includes 18 event rooms, more than 25,000 square feet of event space, and a largest event space with capacity for more than 1,000 guests. The position offers the opportunity to lead culinary execution across varied service styles and high-volume events.

Requirements

• At least 5 years of experience leading a culinary team.
• Strong knowledge of kitchen operations, food cost, production, inventory, purchasing, and sanitation.
• Hands-on leadership ability, including coaching, motivating, developing, and holding a culinary team to high standards.
• Commitment to culinary excellence, quality, consistency, presentation, and memorable guest experiences.
• Strong organization and ability to manage multiple outlets, priorities, and service demands in a fast-paced hospitality environment.
• ServSafe certifications required to comply with applicable local and state codes.

Nice To Haves

• Formal culinary education preferred.

Responsibilities

• Lead daily culinary operations across the resort in partnership with the Executive Chef, ensuring quality, consistency, presentation, and service.
• Develop and inspire the culinary team through hands-on leadership, training, coaching, and clear expectations; ensure staffing supports guest demand and financial objectives.
• Maintain recipes and standards, research and test new products, and incorporate culinary trends and ideas into the operation.
• Collaborate with the Banquet Chef and Restaurant and Catering teams to deliver seamless banquet and outlet experiences across the property's food and beverage operation.
• Manage food cost and kitchen performance through production planning, portion and waste controls, inventory and resource management, and attention to departmental expenses.
• Maintain safety and sanitation standards and ensure compliance with food-handling requirements and applicable local, state, and federal regulations.
• Oversee kitchen equipment maintenance and support appropriate management of culinary supplies, uniforms, and other operational needs.

Benefits

• Competitive compensation
• Annual bonus opportunities
• Hotel, food and beverage, golf, and retail discounts throughout PCH properties
• Worldwide Marriott travel discounts
• Tuition reimbursement to support continued education and professional development

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: No Education Listed