Executive Sous Chef - Lead Fine-Dining Kitchen & Team

Freedom Senior Management, Llc; Sarasota (FL); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Vision Insurance

Wellness Program

Paid Time Off

401(k) Matching

Scholarships

ESL Classes

Job summary

Sarasota Bay Club, an upscale waterfront Senior Living Community, is seeking an accomplished Executive Sous Chef to lead a dining team with a focus on service excellence and resident satisfaction.

You will supervise kitchen operations, manage costs, train staff, and ensure high quality, sanitary food preparation across all stations. A strong background in fine dining and supervisory roles is required, with ServSafe certification or ability to obtain within 90 days.

Qualifications

• Five years of fine dining experience preferred.
• Prior supervisory position including kitchen management experience.
• Must have expertise in scheduling and payroll as well as kitchen management, including purchasing, storage and inventory management.
• Strong supervisory and management abilities; team leader with the ability to teach others.

Responsibilities

• Responsible for kitchen management, including purchasing, storage, inventory management, food/labor cost management and sanitation.
• Daily supervision of all kitchen operations, including employees
• Control quality and consistency of all food
• Partner with Executive Chef to set up recipes and costs
• Control waste of food product and labor
• Be knowledgeable and able to work all stations within the kitchen
• Supervise the opening and closing of the kitchen, depending on your assigned shift
• Has charge of kitchen in the absence of the Executive Chef
• Other tasks as assigned

Skills

Fine dining experience

Supervisory experience

Kitchen management

Scheduling and payroll

Education

High school diploma or equivalent

Culinary Arts school

ServSafe certification

Job description

Sarasota Bay Club, an upscale waterfront Senior Living Community, is seeking an accomplished Executive Sous Chef to lead a dining team with a focus on service excellence and resident satisfaction.

You will supervise kitchen operations, manage costs, train staff, and ensure high quality, sanitary food preparation across all stations. A strong background in fine dining and supervisory roles is required, with ServSafe certification or ability to obtain within 90 days.