Sous Chef

PCH Hotels & Resorts•Birmingham, AL

About The Position

As a member of our hospitality team, the primary responsibility of a Sous Chef is to provide effective leadership and supervision to the kitchen operations and staff by providing guidance, training, and support. This role plays a critical role in assisting the Executive Chef by ensuring the consistent delivery of high-quality food products across all food preparation areas, including banquets, room service, restaurants, bar/lounge, and the associate cafeteria. This role works closely with the Food and Beverage management team to continuously improve guest satisfaction, manage food costs, and maintain profitability while ensuring the highest ingredient sourcing is used to enhance the dining experience and maintain a competitive edge. Supervises specialty restaurant kitchen operations, ensuring a seamless blend of culinary artistry and compliance with top-tier Food & Beverage policies and standards. Creates captivating dining experiences, meticulously managing food quantities and artistic plating to elevate the specialty restaurant's offerings. Collaborates seamlessly with the Executive Chef, Executive Sous Chef, and Culinary Supervisors, harmonizing the kitchen's rhythm. Demonstrates an unwavering commitment to excellence, consistently delivering superior product quality, captivating presentations, and delightful flavors. Exhibits meticulous attention to detail in managing purchasing, receiving, and food storage, guaranteeing freshness and minimal wastage. Implements and enforces rigorous food handling and sanitation protocols, prioritizing the safety and satisfaction of guests and staff alike. Remains up-to-date with local, state, and federal regulations (OSHA, ASI, Health Department), ensuring full compliance and peace of mind for all stakeholders. Empowers the Restaurant and Catering staff through comprehensive and engaging training sessions, nurturing a knowledgeable and passionate team. A driving force for excellence, emphasizing guest satisfaction and continuous improvement in departmental meetings. Fosters a culture of open communication with associates, valuing feedback and promptly addressing concerns with attentiveness. Creative visionary, actively contributing to the development of daily and seasonal menu items to enchant guests. Utilizes budgets, operating statements, and payroll reports for effective financial management, and optimizing department resources.

Requirements

Leadership and supervision skills.
Knowledge of food preparation and quality standards.
Understanding of food cost management and profitability.
Experience with ingredient sourcing.
Culinary artistry and attention to detail in plating.
Proficiency in purchasing, receiving, and food storage.
Knowledge of food handling and sanitation protocols.
Awareness of local, state, and federal regulations (OSHA, ASI, Health Department).
Training and development skills.
Commitment to guest satisfaction and continuous improvement.
Communication and interpersonal skills.
Menu development creativity.
Financial management skills (budgets, operating statements, payroll reports).

Responsibilities

Provide effective leadership and supervision to kitchen operations and staff.
Assist the Executive Chef in ensuring consistent delivery of high-quality food products.
Collaborate with the Food and Beverage management team to improve guest satisfaction, manage food costs, and maintain profitability.
Ensure the highest ingredient sourcing is used to enhance the dining experience.
Supervise specialty restaurant kitchen operations, ensuring culinary artistry and compliance with policies.
Create captivating dining experiences by managing food quantities and plating.
Collaborate with the Executive Chef, Executive Sous Chef, and Culinary Supervisors.
Deliver superior product quality, captivating presentations, and delightful flavors.
Manage purchasing, receiving, and food storage with attention to detail.
Implement and enforce food handling and sanitation protocols.
Stay up-to-date with local, state, and federal regulations (OSHA, ASI, Health Department).
Train Restaurant and Catering staff.
Emphasize guest satisfaction and continuous improvement in departmental meetings.
Foster open communication with associates and address concerns.
Contribute to the development of daily and seasonal menu items.
Utilize budgets, operating statements, and payroll reports for financial management.