Executive Sous Chef — Lead Fine-Dining Kitchen & Service

Sarasota Bay Club; Sarasota (FL); On-site; USD 52,000 - 74,000; Full time

Benefits offered by this job

Medical/Dental/Vision

Wellness programs

Paid time off

Competitive salaries

401(k) matching

Scholarships

ESL classes

Gym reimbursement

Job summary

Sarasota Bay Club in Sarasota, FL, is seeking an accomplished Executive Sous Chef to lead dining operations, ensure quality, and deliver exceptional resident service in our upscale waterfront community.

You will manage purchasing, inventory, cost controls, and labor, supervise kitchen staff, and collaborate with the Executive Chef to develop menus and recipes while maintaining high standards and sanitation.

Qualifications

• High school diploma or equivalent preferred; Culinary Arts school preferred.
• ServSafe Certification or ability to obtain within 90 days.
• Five years of Fine dining experience preferred.
• Experience in various areas of food operation and extensive cooking experience.
• Prior supervisory position including kitchen management experience.

Responsibilities

• Lead kitchen management: purchasing, storage, inventory, food/labor cost, sanitation.
• Daily supervision of all kitchen operations and staff.
• Control quality and consistency of all food.
• Collaborate with Executive Chef to set up recipes and costs.
• Control waste of food and labor.
• Be proficient in all stations within the kitchen.
• Supervise opening/closing of kitchen per shift.
• Provide clear instructions and follow recipes.

Skills

Culinary arts

Supervisory experience

Scheduling

Payroll

Cost control

Kitchen management

Customer service

Education

High school diploma

Culinary Arts degree

ServSafe certification

Job description

Sarasota Bay Club in Sarasota, FL, is seeking an accomplished Executive Sous Chef to lead dining operations, ensure quality, and deliver exceptional resident service in our upscale waterfront community.

You will manage purchasing, inventory, cost controls, and labor, supervise kitchen staff, and collaborate with the Executive Chef to develop menus and recipes while maintaining high standards and sanitation.