Executive Sous Chef: Creative Menus & Team Leadership

Big Mamma; Juno Beach (FL); On-site; USD 52,000 - 70,000; Full time

Benefits offered by this job

Health Insurance

Dental Insurance

Vision Insurance

Paid Time Off

Potential Bonuses

Dining Discounts

Job summary

Ballyhoo Hospitality FL & Big Mamma Group are seeking an Executive Sous Chef to join our opening team in Juno Beach, FL. The role supports the Executive Chef in managing kitchen operations and creating consistent, high-quality dishes.

Ideal candidates have at least two years in a similar role, strong leadership and communication skills, and the ability to manage inventory and food costs. This is a full-time, on-site position with opportunities for growth and competitive benefits.

Qualifications

• Minimum of two years in a similar role in hospitality.
• Proven leadership and communication skills.
• Experience in managing inventory and food costs.

Responsibilities

• Cultivate a respectful work environment and develop culinary staff.
• Recruit and oversee the training of culinary personnel.
• Manage weekly culinary team schedules.
• Supervise line staff for efficiency and productivity.
• Manage employee performance according to restaurant policy.
• Ensure the kitchen complies with health, safety and hygiene regulations.
• Contribute to develop a dynamic, seasonal menu.
• Supervise weekly inventory, purchasing, stocking and production.
• Maintain and manage kitchen equipment.
• Support Executive Chef in managing food and labor costs.
• Facilitate communication among kitchen, front-of-house and management.
• Assist in resolving kitchen-related issues and challenges.
• Ensure efficient kitchen workflow and service.

Skills

Kitchen management

Exceptional communication

Time management

Leadership

Education

Food Handler Certification

Job description

Ballyhoo Hospitality FL & Big Mamma Group are seeking an Executive Sous Chef to join our opening team in Juno Beach, FL. The role supports the Executive Chef in managing kitchen operations and creating consistent, high-quality dishes.

Ideal candidates have at least two years in a similar role, strong leadership and communication skills, and the ability to manage inventory and food costs. This is a full-time, on-site position with opportunities for growth and competitive benefits.