Sous Chef - Island Oaks RV Resort
On-siteJacksonville, Florida, United States
Job Summary
Lead day-to-day kitchen operations, supervise food preparation for restaurant, catering, banquet, and event functions, and ensure consistent execution of food quality and service standards. Manage culinary execution for weddings, corporate retreats, and special events while controlling costs, monitoring labor productivity, and maintaining inventory levels. Recruit, train, and coach culinary team members to foster a collaborative environment, conducting ongoing safety and sanitation training. Serve as the culinary leader in the absence of the Executive Chef, ensuring full compliance with health department and company standards. This hands-on role balances daily restaurant service with high-volume event production, requiring a strong background in hospitality and event-based food service operations.
Required Qualifications
- High School Diploma or GED
- Minimum 5-7 years of progressive culinary experience in hospitality, food & beverage, catering, banquet, restaurant, resort, hotel, or event-based food service operations
- Minimum 2-3 years of experience in a Sous Chef, Kitchen Manager, Banquet Chef, or similar culinary leadership role
- Experience leading banquet, catering, corporate event, wedding, festival, group dining, or high-volume hospitality operations
- Proven ability to lead, develop, and motivate culinary teams
- Strong understanding of food cost controls, labor management, inventory systems, purchasing, and kitchen financial performance
- Excellent leadership, communication, organizational, and problem-solving skills
- Ability to manage multiple priorities and perform effectively in a fast-paced environment
- ServSafe Food Protection Manager Certification
- SafeStaff Food Handler Certification
Desired Qualifications
- Experience in a resort, RV resort, conference center, event venue, hotel, destination hospitality property, or large-scale catering operation
- Experience managing culinary operations for events of 100+ guests
- Culinary degree or formal culinary training
- Bilingual English/Spanish
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