Lead Sous Chef: Menu, Inventory & Team Leadership

FirstService Residential; Ponte Vedra Beach (FL); On-site; USD 55,000 - 60,000; Full time

Job summary

FirstService Residential in Ponte Vedra Beach, FL is seeking a skilled Sous Chef to plan and direct food preparation in a high-volume kitchen, supervise staff, assist the Executive Chef with menu planning, inventory, and safety compliance. The role requires quick decision-making and strong leadership in a dynamic environment.

The position includes staff scheduling, discipline, and ensuring the kitchen operates efficiently while maintaining health codes.

Qualifications

• Minimum two years of formal culinary/quantity foodservice management training or commensurate experience.
• Minimum two years of culinary preparation experience.
• Minimum two years of culinary management experience in a similar high volume operation.
• If required by local/state regulations, must have or be able to obtain a food workers card.
• Experience using Microsoft Word and Excel.

Responsibilities

• Prepares food to specifications before and during operations.
• Properly measures and portions all food items and maintains quality standards.
• Cooks all food to proper specifications in a timely manner.
• Operates kitchen equipment such as knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens.
• Maintains proper food temperatures and storage.
• Ensures freshness and quality of all menu items.
• Packages products to specifications.
• Performs opening, closing and side work duties.
• Keeps workstation and equipment clean, organized, sanitized, and stocked.
• Follows health/sanitation regulations.
• Sets up and operates kitchen equipment.
• Uses waste control guidelines and records spoilage.
• Ability to work varied hours including nights, weekends, holidays.
• Performs other duties as assigned.

Skills

Culinary management

Food preparation

Staff supervision

MS Word/Excel

Food workers card

Job description

FirstService Residential in Ponte Vedra Beach, FL is seeking a skilled Sous Chef to plan and direct food preparation in a high-volume kitchen, supervise staff, assist the Executive Chef with menu planning, inventory, and safety compliance. The role requires quick decision-making and strong leadership in a dynamic environment.

The position includes staff scheduling, discipline, and ensuring the kitchen operates efficiently while maintaining health codes.