Sous Chef
$50,000–$80,000 year
On-site · Marathon, Florida, United States
Job Summary
The Sous Chef is responsible for leading daily culinary operations, managing culinary personnel, and ensuring high standards of food quality and sanitation at Hawks Cay Resort. Key responsibilities include creating effective schedules, overseeing kitchen staff training, managing inventory and ordering, and maintaining a clean and organized kitchen environment. The ideal candidate should have a minimum of 3 years in a culinary leadership role, strong analytical skills, and the ability to multitask in fast-paced settings while maintaining professionalism.
Required Qualifications
- Minimum of 3 years working in a culinary leadership position in a high volume full service restaurant
- Minimum 3–5 years of progressive culinary experience, including supervisory roles
- Ability to create innovative, appropriate menu items for respective market
- Ability to multitask with strong time management and organizational skills
- Strong analytical skills with attention to detail
- Strong written and verbal communication skills
- Ability to work flexible schedules, including weekends, holidays, and evenings
Desired Qualifications
- Culinary degree or equivalent professional experience preferred
- Strong knowledge of cooking techniques, food safety, and kitchen operations
- Resort or high-volume, multi-outlet kitchen experience strongly preferred
- ServSafe certification or ability to obtain
Additional Requirements
- Ability to complete satisfactory background check
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