Executive Sous Chef - Creative Cuisine & Banquets Lead

PGA TOUR, Inc; Ponte Vedra Beach (FL); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical/Dental/Vision with HSA

Wellness Reward Program

Life and Disability Insurance

401(k) with employer match

Employee meals

Paid Time Off and Holidays

Tuition Assistance

Playing privileges and employee dining

Job summary

PGA TOUR Golf Course Properties, Inc. in Ponte Vedra Beach, Florida, seeks an experienced culinary supervisor to create menus for a la carte and banquet services and to lead kitchen operations.

This role focuses on creative menu development, staff coordination, and ensuring high-quality guest experiences. The position requires strong cost awareness, hands-on leadership, and adherence to sanitation and safety standards across all stations, with opportunities to influence banquet events and dining

Qualifications

• High school diploma or equivalent.
• Culinary degree or equivalent training.
• 4+ years culinary experience in progressively responsible positions.
• Prior supervisory experience.

Responsibilities

• Assist the Executive Chef and Chef de Cuisine with creating menu items for a la carte and banquet menus.
• Create daily specials reflecting the concept and showcasing creative use of food and equipment.
• Lead and direct kitchen staff recruitment, training, scheduling and reviews.
• Train and supervise cooks regarding recipes, plating and portion control.
• Maintain high sanitation and safety standards across all kitchen areas.
• Manage inventory and assist in purchasing to maintain proper stock levels.

Skills

Culinary knowledge

Supervisory experience

Menu planning

Education

High school diploma or equivalent

Culinary degree or equivalent training

Job description

PGA TOUR Golf Course Properties, Inc. in Ponte Vedra Beach, Florida, seeks an experienced culinary supervisor to create menus for a la carte and banquet services and to lead kitchen operations.

This role focuses on creative menu development, staff coordination, and ensuring high-quality guest experiences. The position requires strong cost awareness, hands-on leadership, and adherence to sanitation and safety standards across all stations, with opportunities to influence banquet events and dining