Lead Sous Chef: Luxury Oceanfront Resort Kitchen

Baker; Key Largo (FL); On-site; USD 70,000 - 95,000; Full time

Benefits offered by this job

Medical coverage

Dental & Vision

Teledoc

Pharmacy/Medications

Pet insurance

Hotel discounts

Tuition reimbursement

Paid time off

401K match

Job summary

Baker's Cay Resort Key Largo seeks a passionate Sous Chef to lead kitchen operations in our high-volume, oceanfront setting. You will collaborate with the Executive Chef to plan menus, supervise staff, and ensure dishes are prepared to perfection.

The role emphasizes leadership, inventory control, food safety, and training. You will create daily specials, assist in hiring, and maintain a clean, organized kitchen while delivering exceptional dining experiences to guests in a tropical resort

Qualifications

• College degree or certification in culinary or hospitality preferred.
• Minimum of 2 years in a high-volume kitchen, hotel or resort setting.
• Knowledge of a variety of culinary techniques and cuisines.
• Strong leadership; ability to motivate a team.
• Excellent verbal and written communication.
• Inventory management including ordering and receiving.
• Ability to work in a fast-paced environment with multiple tasks.
• Understanding of food safety and sanitation guidelines.

Responsibilities

• Communicate daily with the Executive Chef on planning, staffing and procedures.
• Submit daily food requisitions and plan daily specials.
• Assist in hiring, training and coaching kitchen staff.
• Contribute to menu development and recipe innovations.
• Manage inventory and ensure accurate receiving.
• Maintain a clean, organized, and compliant kitchen.
• Ensure all dishes meet quality standards.

Skills

Leadership

Communication

Inventory management

Multi-tasking

Food safety

Education

Culinary degree or hospitality certificate

Job description

Baker's Cay Resort Key Largo seeks a passionate Sous Chef to lead kitchen operations in our high-volume, oceanfront setting. You will collaborate with the Executive Chef to plan menus, supervise staff, and ensure dishes are prepared to perfection.

The role emphasizes leadership, inventory control, food safety, and training. You will create daily specials, assist in hiring, and maintain a clean, organized kitchen while delivering exceptional dining experiences to guests in a tropical resort