Job Overview
Employment Type
Full-time
Compensation
Salary
Range $46,100.00 - $62,300.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
vision coverage
Flexible spending account
Health savings account
401(k) with Company Match
exclusive discounts
Career growth opportunities
Job Description
Grand Hotel Golf Resort & Spa is a premier luxury resort nestled on Alabama's stunning Gulf Coast, sprawling across 550 acres of picturesque landscapes. This iconic establishment seamlessly blends rich Southern charm with modern elegance to offer guests unparalleled experiences in hospitality and leisure. With nine diverse dining venues, the resort boasts a culinary program renowned for its farm-to-table cuisine, creative menus, and signature cocktails, reflecting both tradition and innovation. Dedicated to delivering exceptional guest services, the Grand Hotel Golf Resort & Spa stands as a beacon of Southern hospitality and refined elegance, attracting guests from all over the world seeking both relaxation and exciting culinary adventures.
The role of Sous Chef at Grand Hotel Golf Resort & Spa is a vital leadership position within the Culinary Department, entrusted with overseeing food preparation across multiple outlets including specialty restaurants, banquets, room service, lounges, and the associates' cafeteria. This position requires a dynamic leader who can provide hands-on supervision and operational expertise to ensure that culinary standards are upheld and food quality consistently exceeds guest expectations. Collaborating closely with the Executive Chef, Executive Sous Chef, and Food & Beverage leadership team, the Sous Chef plays a key role in menu development, food safety compliance, cost control, and staff training. The position demands creativity, precision, and strong teamwork to enhance the guest dining experience continuously. This role offers an excellent opportunity to grow professionally within a world-class hospitality environment that values innovation and culinary excellence.
The role of Sous Chef at Grand Hotel Golf Resort & Spa is a vital leadership position within the Culinary Department, entrusted with overseeing food preparation across multiple outlets including specialty restaurants, banquets, room service, lounges, and the associates' cafeteria. This position requires a dynamic leader who can provide hands-on supervision and operational expertise to ensure that culinary standards are upheld and food quality consistently exceeds guest expectations. Collaborating closely with the Executive Chef, Executive Sous Chef, and Food & Beverage leadership team, the Sous Chef plays a key role in menu development, food safety compliance, cost control, and staff training. The position demands creativity, precision, and strong teamwork to enhance the guest dining experience continuously. This role offers an excellent opportunity to grow professionally within a world-class hospitality environment that values innovation and culinary excellence.
Job Requirements
- Ability to lift up to 10, 25, 50, and occasionally up to 75 pounds
- Walking: Occasional
- Standing: Occasional
- Climbing: As required
- On-site, fast-paced professional kitchen environment
Job Qualifications
- High school diploma or equivalent required
- Bachelor’s degree preferred
- Culinary education preferred
- Minimum of 3+ years of experience leading a culinary team preferred
- Certifications required to comply with local and state regulations
Job Duties
- Provide effective leadership, guidance, and support to kitchen staff, ensuring proper preparation, presentation, and execution of menu items across all outlets
- Maintain exceptional food quality by overseeing preparation techniques, seasoning, portioning, and artistic plating to ensure consistency and excellence in every dish
- Work collaboratively with the Executive Chef, Executive Sous Chef, and Culinary Supervisors to ensure smooth kitchen operations and cohesive team performance
- Drive guest satisfaction by delivering memorable dining experiences and addressing opportunities for continuous improvement
- Implement and enforce all food handling, sanitation, and safety standards in compliance with Health Department regulations and OSHA, ASI, and local, state, and federal guidelines
- Oversee purchasing, receiving, storage, and rotation of food products to ensure freshness, minimize waste, and maintain cost controls
- Train and mentor culinary and catering staff, fostering skill development, product knowledge, and a culture of excellence
- Actively contribute to the creation of daily and seasonal menus, incorporating creativity, quality ingredients, and current culinary trends
- Utilize budgets, operating statements, payroll reports, and forecasts to manage food costs and optimize departmental profitability
- Foster open communication with associates, addressing feedback and concerns promptly while promoting a positive and respectful work environment
- Ensure all culinary operations adhere to established Food & Beverage policies, procedures, and brand standards
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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