Take the next step in your culinary career as a Sous Chef at a premier beachfront dining destination. Lead a talented kitchen team, deliver exceptional dining experiences, and bring creativity, passion, and excellence to a vibrant, upscale hospitality environment.
Job Description
- Lead and participate in daily kitchen operations, ensuring high standards of food quality, consistency, presentation, and efficiency.
- Oversee food preparation, service execution, and special events while maintaining compliance with company standards, food safety regulations, and operational procedures.
- Support the development of seasonal menus, chef specials, promotional offerings, and innovative culinary concepts aligned with the brand.
- Coach, train, and develop culinary team members, fostering a positive, high-performing, and guest-focused work environment.
- Conduct daily team briefings, monitor kitchen performance, and ensure adherence to recipes, presentation standards, and operational guidelines.
- Maintain proper inventory levels, food storage, sanitation, and stock rotation while ensuring a clean, safe, and organized kitchen environment.
- Assist in managing food costs, waste control, purchasing, inventory counts, and other initiatives that support departmental profitability and operational efficiency.
- Collaborate closely with restaurant, banquet, bar, stewarding, and events teams to deliver seamless operations and exceptional guest experiences.
- Respond professionally to guest feedback, dietary requests, and service recovery opportunities to ensure guest satisfaction.
- Support VIP events, media activations, special functions, and community engagements.
Requirements
- Associate Degree in Culinary Arts or a related field.
- Valid Food Safety & Sanitation certification, Health Certificate (Green Card), HACCP, and ServSafe certifications.
- Minimum of 5 years of experience in a Sous Chef or similar culinary leadership role.
- Strong leadership, communication, and interpersonal skills with the ability to motivate and develop culinary teams.
- Proven experience managing high-volume à la carte operations within a luxury, upscale, or premium casual dining environment.
- Excellent organizational, planning, and time management skills.
- Ability to perform effectively under pressure while maintaining exceptional food quality and service standards.
- Creative and innovative mindset with a passion for culinary excellence, menu development, and guest experience.
- Proficient in Microsoft Office Suite and hospitality systems such as BirchStreet, PayClock, HotSOS, menu engineering, and inventory management software.
