Hotel Sous Chef

HHC Atlantic LLC; Delray Beach (FL); On-site; USD 58,500 - 71,500; Full time

Job summary

The Seagate is hiring a Sous Chef in Delray Beach, FL. You will support the Executive Chef in daily kitchen operations across the resort, contribute to menu development, and uphold the highest standards of food quality and presentation.

You will supervise staff, manage inventory and costs, train team members, and ensure health and safety compliance to deliver memorable dining experiences.

Qualifications

• 5+ years in a high-end hotel/restaurant environment.
• Culinary degree or equivalent preferred.
• Strong leadership, communication and org skills.

Responsibilities

• Oversee all culinary operations with executive team.
• Supervise kitchen staff and ensure quality standards.
• Assist with menu development and seasonal accuracy.
• Manage inventory, costs and waste within budget.
• Train and schedule staff; enforce safety policies.
• Contribute to catering and resort-wide menus.

Skills

Leadership

Menu development

Food safety

Quality control

Staff supervision

English communication

Education

Culinary degree or equivalent

Tools

Commercial kitchen equipment

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Full Time Manual Labor Delray Beach, FL, US

9 days ago Requisition ID: 2983

Salary: $65,000.00 Annually

About the Job

We are seeking a talented and motivated Sous Chef to join the culinary team at The Seagate. This role is instrumental in supporting the Executive Chef and Executive Sous Chef in overseeing daily kitchen operations across the resort. The Sous Chef will contribute to menu development, ensure the highest standards of food quality and presentation, and provide strong leadership to the kitchen team.

This position plays a vital role in maintaining consistency, efficiency, and excellence throughout our dining outlets. The Sous Chef will supervise staff, manage quality control, and assist with culinary operations resort-wide, ensuring every guest enjoys a memorable dining experience that reflects The Seagate’s reputation for innovation, artistry, and hospitality.

What You Do:

• Support the Executive Chef and Executive Sous Chef in overseeing all culinary operations across The Seagate.


• Supervise and coordinate kitchen staff, ensuring efficient operations, consistency, and adherence to quality standards.


• Assist with menu development and execution, incorporating seasonal ingredients and innovative techniques.


• Ensure the highest standards of food preparation and presentation through regular quality checks.


• Manage inventory, control costs, and minimize waste while working within budgetary guidelines.


• Train, mentor, and schedule kitchen staff to foster a positive, professional, and productive work environment.


• Maintain kitchen order, discipline, and adherence to health, safety, and sanitation regulations.


• Assist in the design and preparation of menus for catering, special events, and resort-wide outlets.


• Demonstrate expertise in culinary methods, ingredients, and equipment while ensuring proper use and care.


• Collaborate with resort leadership to enhance guest satisfaction and profitability.


• Perform other duties as assigned.

What You Bring to the Table:

• Minimum of 5 years of experience in a high-end or luxury hotel or restaurant, with at least 3 years in a sous chef role.


• Culinary degree or equivalent experience preferred.


• Strong leadership, communication, and organizational skills; ability to work in a fast-paced environment and manage multiple tasks.


• In-depth knowledge of culinary techniques, food safety practices, and kitchen equipment.


• Flexibility to work long hours, weekends, nights, and holidays.


• Ability to stand, sit, walk for extended periods, lift, carry, and push up to 25 pounds.


• Capable of bending, stooping, kneeling, and crouching more than 50% of the time.


• Must possess tasting ability and respond to visual and aural cues.


• Proficiency in English for reading, writing, and verbal communication with associates and leaders.