Restaurant Chef

Auburn Marriott Opelika Resort & Spa at Grand National

1d•Onsite

About The Position

Step into an inspiring culinary leadership role at the legendary Grand Hotel Golf Resort & Spa, Autograph Collection, located on Alabama’s breathtaking Gulf Coast. Set across 550 acres of stunning natural beauty, the Grand blends rich Southern heritage with modern luxury to create unforgettable guest experiences. Our award-winning culinary program features nine distinctive dining venues, each offering innovative menus rooted in fresh, locally inspired ingredients and elevated by expertly crafted cocktails. At the Grand, tradition meets the innovation of the New South—where culinary artistry and hospitality come together to create extraordinary dining moments. As a Restaurant Chef, you will serve as a key leader within our Culinary Department, providing strong, positive leadership and supervision to culinary associates within a specialty restaurant. This role is responsible for coordinating menus, purchasing, staffing, and food preparation to deliver a consistent and high-quality dining experience. Working closely with the Executive Chef and Food & Beverage leadership team, you will play a critical role in maintaining culinary excellence, controlling costs, and continuously enhancing the guest experience through innovation and operational efficiency.

Requirements

High School Diploma or equivalent required; Bachelor’s Degree preferred
Culinary education preferred
Certifications required to comply with local and state regulations
Previous culinary leadership experience preferred
Ability to lift up to 10, 25, and 50 pounds regularly, and up to 75 pounds occasionally
Walking: Frequent
Standing: Frequent
Climbing: As required
On-site, fast-paced professional kitchen environment

Responsibilities

Culinary Leadership & Daily Operations: Oversee all specialty restaurant kitchen operations, ensuring efficient execution, proper staffing, and adherence to Food & Beverage standards while actively leading by example during service.
Executive Collaboration & Menu Innovation: Partner with the Executive Chef and Sous Chef to manage food production, develop and refine menus, test new products, and ensure offerings remain fresh, creative, and aligned with guest preferences.
Quality, Presentation & Guest Experience: Maintain the highest standards of food quality, flavor, and presentation while ensuring timely service and exceptional guest satisfaction through strong leadership and service recovery.
Food Safety, Compliance & Equipment Management: Enforce all food safety, sanitation, and handling procedures in compliance with OSHA, Health Department, and regulatory standards while ensuring proper maintenance and functionality of kitchen equipment.
Cost Control, Purchasing & Inventory Management: Oversee purchasing, receiving, and inventory processes while managing food costs, portion control, waste reduction, and productivity to support financial goals.
Training, Team Development & Culture: Train, mentor, and develop culinary associates while fostering a positive, collaborative work environment that encourages communication, accountability, and high performance.

Benefits

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

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