Lead Sous Chef - High-Volume Hotel Kitchens

STAY Hospitality; Pompano Beach (FL); On-site; USD 50,000 - 55,000; Full time

Job summary

The Garden Hotel & Resort in Florida seeks a hands-on Sous Chef to support the Executive Chef across restaurant, café, pool bar, and in-room dining. You will lead kitchen staff, uphold food safety and quality standards, train juniors, manage labor and cost controls, and ensure exceptional guest meals in a fast-paced, team‑driven environment.

Ideal candidates have a culinary background with leadership ability, strong attention to detail, and a passion for high‑quality cuisine in upscale settings.

Qualifications

• Language fluency in English; Spanish a plus.
• Strong knowledge of kitchen operations, food safety standards, and inventory management systems.
• Culinary degree or formal culinary training.
• Experience in high-volume or upscale dining environments.
• Familiarity with kitchen management systems and cost control practices.

Responsibilities

• Support daily operations of all kitchen outlets (restaurant, café, pool bar, in-room dining).
• Assist Executive Chef in supervising kitchen staff and coordinating food production during service.
• Ensure consistent food quality, presentation, and adherence to brand/recipe standards.
• Lead by example in cleanliness, organization, and professionalism in the kitchen.
• Assist with staff scheduling, shift coverage, and labor cost management.
• Train and mentor kitchen team members and provide real-time feedback.
• Ensure compliance with health, safety, and sanitation regulations (HACCP).
• Oversee inventory management, including ordering, receiving, and storage.

Skills

Fluent English

Food safety knowledge

Inventory management

Leadership

Education

Culinary degree or formal culinary training

Job description

The Garden Hotel & Resort in Florida seeks a hands-on Sous Chef to support the Executive Chef across restaurant, café, pool bar, and in-room dining. You will lead kitchen staff, uphold food safety and quality standards, train juniors, manage labor and cost controls, and ensure exceptional guest meals in a fast-paced, team‑driven environment.

Ideal candidates have a culinary background with leadership ability, strong attention to detail, and a passion for high‑quality cuisine in upscale settings.