Chef / Sous Chef

Shunk Gulley; Santa Rosa Beach (FL); On-site; USD 54,000 - 66,000; Full time

Benefits offered by this job

Health, dental, and vision benefits

Paid time off

Employee meals and dining discounts

Growth and advancement opportunities

Job summary

Shunk Gulley in Florida is seeking a talented Chef / Sous Chef to lead daily kitchen operations, mentor staff, and ensure exceptional quality and consistency in a fast-paced service environment.

The role combines hands-on cooking with leadership, scheduling, and cost awareness, with compensation starting at $60,000 and up for Sous Chef and $75,000 and up for Chef, plus bonuses based on performance.

Qualifications

• 2+ years of culinary leadership experience as a Sous Chef, Lead Cook, or Chef.
• Strong knowledge of cooking techniques, kitchen systems, and sanitation standards.
• Ability to work efficiently in a high-volume, fast-paced environment.
• Strong leadership, communication, and organizational skills.
• Food safety certification preferred (or willingness to obtain).
• Ability to work flexible hours, including nights, weekends, and holidays.
• Ability to stand for extended periods and lift up to 50 lbs.

Responsibilities

• Oversee daily kitchen operations to ensure smooth service.
• Mentor, train, and motivate kitchen staff while upholding standards.
• Lead by example with professionalism and teamwork.
• Create staff schedules and manage labor costs.
• Assist recruitment and onboarding of kitchen team members.
• Prepare and oversee menu items to recipes and presentation standards.
• Ensure consistent quality, portion control, and guest satisfaction.
• Monitor food production for speed and accuracy.
• Assist with ordering, receiving, and inventory control.
• Minimize waste and support food cost goals.
• Ensure proper food storage and labeling for safety.
• Maintain a clean, sanitary kitchen and comply with regulations.
• Monitor equipment and report maintenance needs promptly.
• Step into leadership in the absence of the Executive Chef.
• Support front-of-house coordination and guest satisfaction.
• Participate in team meetings and contribute ideas for improvements.

Skills

Culinary leadership

Staff training

Kitchen operations

Food safety

Menu development

Communication

Job description

Position Title

Chef / Sous Chef

Reports To: Executive Chef / General Manager

Location: Gallions / Shunk Gulley

Employment Type: Full-Time

Pay: 60,000.00 and up plus Bonus for Sous Chef

Pay: 75,000.00 and up plus Bonus for Chef

Position Summary

We are seeking a talented, motivated, and experienced Chef / Sous Chef to join our culinary leadership team. This role is responsible for supporting all kitchen operations, maintaining high food quality standards, leading and developing kitchen staff, and ensuring an efficient, clean, and organized kitchen environment. The ideal candidate is passionate about food, thrives in a fast-paced environment, and demonstrates strong leadership, creativity, and attention to detail.

Key Responsibilities

Kitchen Leadership & Team Management

• Assist in overseeing daily kitchen operations to ensure smooth and efficient service.
• Supervise, train, mentor, and motivate kitchen staff to uphold company standards.
• Lead by example through professionalism, teamwork, and a hands‑on management style.
• Help create staff schedules and manage labor costs effectively.
• Support recruitment, onboarding, and ongoing training of kitchen team members.

Food Preparation & Quality Control

• Prepare and oversee preparation of menu items according to recipes and presentation standards.
• Ensure consistency, portion control, and exceptional food quality at all times.
• Assist in menu development, specials creation, and seasonal offerings.
• Monitor food production to maintain speed, accuracy, and guest satisfaction.

Inventory & Cost Management

• Assist with ordering, receiving, and inventory control of all food and kitchen supplies.
• Minimize waste and support food cost goals through proper product handling and rotation.
• Ensure all food is stored and labeled according to safety and company standards.

Sanitation & Safety

• Maintain a clean, organized, and sanitary kitchen environment.
• Ensure compliance with all health department regulations, food safety standards, and company policies.
• Monitor equipment condition and report maintenance needs promptly.
• Enforce safe work practices and proper use of kitchen equipment.

Operational Support

• Step into leadership responsibilities in the absence of the Executive Chef or Head Chef.
• Support front‑of‑house coordination to ensure smooth service and guest satisfaction.
• Participate in team meetings and contribute ideas for operational improvements.

Qualifications

• 2+ years of culinary leadership experience as a Sous Chef, Lead Cook, or Chef preferred.
• Strong knowledge of food preparation techniques, kitchen systems, and sanitation standards.
• Ability to work efficiently in a high‑volume, fast‑paced environment.
• Strong leadership, communication, and organizational skills.
• Food safety certification preferred (or willingness to obtain).
• Ability to work flexible hours, including nights, weekends, and holidays.
• Ability to stand for extended periods and lift up to 50 lbs.

Preferred Skills

• Menu development and creative plating experience.
• Inventory and food cost management knowledge.
• Strong problem‑solving and multitasking ability.
• Passion for hospitality and team development.

Compensation & Benefits

• Competitive salary based on experience
• Health, dental, and vision benefits
• Paid time off
• Employee meals and dining discounts
• Growth and advancement opportunities

This role is ideal for a culinary professional ready to grow their leadership career while helping deliver exceptional food and hospitality every day.