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Sous Chef Renaissance Ross Bridge Resort and Spa - 3.8 Birmingham, AL Job Details 11 hours ago Qualifications Food and beverage product quality management Food & beverage industry purchasing experience Kitchen health and safety standards Staff supervision Sourcing Hotel regulations compliance Food service health code compliance Team supervision Specialty dish recipe development Safety regulations Menu concept development Team development Food service inventory management Kitchen cost control Food safety sanitizing procedures Employee health (regulatory compliance standards) Continuous improvement Team training Financial control management Plating Kitchen staff training Bar management Implementation of OSHA safety standards Perishable goods management Materials management in food and beverage Managing kitchen staff Restaurant cost management Senior level Hotel operations budget management Restaurant supply ordering Full Job Description 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. Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights (https://www.eeoc.gov/poster) notice from the Department of Labor.