Executive Sous Chef - Luxury Resort Hotel
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 spanning 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 operational and financial details, and ensuring experiences reflect standards for quality, creativity, and hospitality. The Executive Sous Chef leads daily culinary operations across the resort and partners with the Executive Chef to deliver quality, consistency, presentation, and service. The role includes developing the culinary team through hands-on leadership, training, coaching, and clear expectations; maintaining recipes and standards; researching and testing products; and introducing culinary trends and ideas. The position collaborates with the Banquet Chef and Restaurant and Catering teams to deliver outlet, banquet, and event experiences. Responsibilities also include managing food cost and kitchen performance through production planning, portion and waste controls, inventory and resource management, and attention to departmental expenses. The chef maintains safety and sanitation standards, ensures compliance with food-handling requirements and applicable regulations, oversees kitchen equipment maintenance, and supports appropriate management of culinary supplies, uniforms, and other operational needs. The resort’s operation includes fine dining, casual resort and golf dining, bar service, pool food and beverage, room service, and high-volume banquets and events.
Requirements
- 5+ years of experience leading a culinary team.
- Strong knowledge of kitchen operations, food cost, production, inventory, purchasing, and sanitation.
- Ability to coach, motivate, develop, and hold 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 is preferred.
Responsibilities
- Lead daily culinary operations across the resort, partnering with the Executive Chef to ensure execution, quality, consistency, presentation, and service.
- Develop and inspire the culinary team through hands-on leadership, training, coaching, and clear expectations; ensure staffing levels support guest demand and financial objectives.
- Maintain recipes and standards, research and test new products, and bring culinary trends and ideas into the operation.
- Collaborate with the Banquet Chef and Restaurant and Catering teams to ensure seamless execution across outlets, banquets, and catering.
- 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 and 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.
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What This Job Offers
Job Type
Full-time
Career Level
Senior
Education Level
No Education Listed
