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Sous Chef
Job Location:
Job Location:
Tuscaloosa, AL - USA
Monthly Salary:
Not provided by the employer
Monthly Salary:
Posted:
5 July 2026 (30+ days ago)
Posted:
Application Deadline:
2 October 2026
Application Deadline:
Vacancies:
1 Vacancy
Vacancies:
Job Summary
Westerfield is seeking a Sous Chef! Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service.
General Purpose:
Assistsin the execution of the propertys culinary strategy. Responsible for the overall operations for the back ofhouseand kitchen area of a restaurant. Kitchen managers hire staff purchasefoodand stockmonitorinventoryrotationand cleanliness processes and ensure everyone is trainedonproper food preparation and kitchen safety techniques.
Essential Duties:
- Preparesfood ordersin a timely mannerto ensure proper stocking to meet demand.
- Assistsinexpeditingorders andfacilitatingefficient workflows to ensure guest order accuracy and timeliness.
- Assistsin the development of menu items and recipes.
- Developsfood prep lists.
- Maintains andmonitorsbudgeted food costs.
- Maintains sanitation standards andassistswith health department inspections.
- Conducts monthly inventory of food and other supplies.
- Monitors and receives all ordered food products and supplies ensures proper storage.
- Assiststhe department manager in interviewing training planning assigning and directing recommendations when hiring evaluating performance rewarding and disciplining associates.
- Addresses complaints and resolves problems.
- Assistsin the coordination of department members that may include but is not limited to: Cooks Lead Cook and Pantry Cook.
- Assistsin monitoring business volume forecast and plans accordingly in areas of Manpower productivitycostsand other expenses.
- Incorporates safe work practices in job performance.
- Regular and reliable attendance.
- Performs other duties asrequired.
MinimumRequirements:
- Related experience and/or training; or equivalent combination of education and experience.
Physical Demands:
- Frequently stands walks uses handsto fingerfeel or handle reaches with hands and arms.
- Regularly talks orhears.
- Occasionally sits climbs balances stoops kneels crouches crawlstastesor smells.
- Frequentlylifts upto 25 pounds and regularlylifts upto 50 pounds.
Environment/Noise:
- Frequently works in extreme heat (non-weather) in areas with moving mechanical parts and with toxic or caustic chemicals.
- Occasionally works in extreme cold (non-weather).
- Noiselevel is moderate.
Certificates/Licenses:
- Associates degree (AA) or equivalent from two-year college or technical school preferred in hotel and restaurant management and/or key leadershiprole.
- A combination of practical experience and education will be consideredas an alternative.
- Must beServSafeCertified (Food Manager & Alcohol) or TIPS equivalent.
- Working knowledge in the following dimensions of restaurant functions: foodplanning and preparation purchasing sanitation security company policies and procedures personnel management recordkeeping and preparation of reports.
- Applicable Sanitation Training.
Job Knowledge Skill and Ability Preferences:
- Excellent Leadership ability including skills to communicate and express ideas and directives clearly to associates.
- Strong problem analysis and problem resolution at both a functional level.
- Strong multi-taskingorganizationaland time management skills to ensure a quick response to client needs.
- Strong written and verbal communication skills.
- Strong leadershipand peoplemanagement skills.
- Professional and courteous demeanor.
- Ability to create high performance teams and to bea strong teamplayer.
- Demonstrate a strong commitment to company values.
- Organizational development abilities with a strong focus on individual and team advancement.
- Computerproficiencyin Microsoft products such as Word ExcelPowerPointand Microsoft Outlook.
- Budget and forecasting knowledge and abilities to create andmaintaineffective financial accountabilitytothe company and to the ownership.
- Complete and comprehensive understanding of the physical infrastructure food and beverage controls and financialback-officesystems of a hospitality/food service environment.
- Working knowledge of food and beverage service equipment and current trends.
- Exceptional personal hygiene and positive representation of the organization to Troon employeesclientsand vendors.
- Fluent in English speakingwritingand understanding.
- Ability to read and speak English may berequiredin order toperform the duties of the job ( associates maybe requiredto communicate with English speaking customers or co-workers the manuals for the equipment the associates may use are in English).
This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.
Required Experience:
IC
About Company
Our goal is to create extraordinary guest and member experiences through personalized service, consistency, and uncompromising attention to detail. We want to exceed your expectations every time you're our guest. Check for available tee times, find a Troon-managed course in your area, ... View more
