Junior Sous Chef

Wanderers Club Partners LLC; Wellington (FL); On-site; USD 40,000 - 60,000; Full time

Benefits offered by this job

Health and dental insurance after 90 %

Combined PTO and sick time starting at

Holiday overtime pay

Job summary

The Wanderers Club in Wellington, FL is seeking a hands-on Junior Sous Chef who can strengthen daily execution, develop team members, and deliver consistent, high-quality Member experiences across a la carte dining and banquet events. Reporting to the Executive Chef, the Junior Sous Chef leads assigned shifts, coaches cooks, and coordinates service with front-of-house and Events teams.

The ideal candidate combines strong line skills with calm communication, accountability, and a

Qualifications

• Experience in high-volume kitchen operations.
• Ability to lead a station or shift.
• Strong knowledge of food safety, portion control and plate presentation.
• Comfort coordinating with events teams and front-of-house.
• Flexible schedule including nights, weekends, and holidays.

Responsibilities

• Lead shift readiness, service execution, and opening/closing responsibilities when assigned.
• Set prep priorities and station assignments based on reservations, events, and production needs.
• Inspect food for taste, temperature, portion, and presentation; correct issues before service.
• Train and coach cooks and prep staff while reinforcing standards and accountability.
• Maintain sanitation, safe food handling, storage, labeling, dating, and FIFO rotation.
• Coordinate with culinary, front-of-house, and Events teams on timing, counts, service flow, and changes.
• Assist with inventory, receiving, production forecasts, and tracking waste or shortages.
• Participate in pre- and post-service reviews and turn feedback into practical improvements.

Skills

High-volume kitchen

Shift leadership

Line cooking

Food safety basics

Communication

Team coaching

Education

ServSafe Manager Certification

Job description

Description

The Wanderers Club is seeking a hands-on Junior Sous Chef who can strengthen daily execution, develop team members, and deliver consistent, high-quality Member experiences across a la carte dining and banquet events.

Reporting to the Executive Chef, the Junior Sous Chef leads assigned shifts, supports production planning, coaches cooks and prep staff, and coordinates service with front-of-house and Events teams. The ideal candidate combines strong line skills with calm communication, accountability, and a continuous-improvement mindset.

Requirements

• Demonstrated high-volume kitchen experience, including responsibility for leading a station or shift
• Broad line-cooking skills and the ability to work or support multiple stations
• ServSafe Manager or another accredited food manager certification required
• Experience coaching team members, setting clear expectations, and following through
• Working knowledge of food safety, recipe execution, portion control, and plate presentation
• Strong organization, communication, and decision‑making during peak service
• Basic understanding of inventory, yields, waste reduction, and cost control
• Reliable and able to work a flexible schedule, including nights, weekends, and holidays as business needs require
• Ability to stand for extended periods and lift 50 pounds or more

Key Responsibilities

• Lead shift readiness, service execution, and opening or closing responsibilities when assigned
• Set prep priorities and station assignments based on reservations, events, and production needs
• Inspect food for taste, temperature, portion, and presentation; correct issues before service
• Train and coach cooks and prep staff while reinforcing standards and accountability
• Maintain sanitation, safe food handling, proper storage, labeling, dating, and FIFO rotation
• Coordinate with culinary, front-of-house, and Events teams on timing, counts, service flow, and changes
• Assist with inventory, receiving, production forecasts, and tracking waste or shortages
• Participate in pre- and post-service reviews and turn feedback into practical improvements

Benefits for Eligible Employees

• Health and dental insurance available after 90 days
• Combined PTO and sick time starting at 10 days per year
• Holiday overtime pay