Lead Sous Chef — Resort Culinary Leader & Mentor

Leadline Inc.; Howey-in-the-Hills (FL); On-site; USD 55,000 - 75,000; Full time

Job summary

Mission Resort + Club in Lake County is seeking a hands-on Sous Chef to join our Culinary team. In this leadership role, you’ll oversee daily kitchen operations, ensure exceptional food quality, and develop a high-performing culinary team alongside the Executive Chef.

You will supervise and train staff, monitor costs, and collaborate on menu development while maintaining compliance with food safety standards. Flexible schedule including evenings, weekends, and holidays is required.

Qualifications

• Culinary degree or equivalent professional culinary experience.
• Current ServSafe certification.
• Experience in a professional kitchen, preferably in a hotel, resort, or full-service restaurant environment.
• Previous culinary leadership or supervisory experience preferred.
• Strong knowledge of cooking techniques, food preparation, presentation, and kitchen operations.
• Understanding of food costs, portion control, inventory management, and kitchen efficiency.
• Excellent leadership, communication, and organizational skills.
• Ability to thrive in a fast-paced environment and work a flexible schedule, including evenings, weekends, and holidays.

Responsibilities

• Assist the Executive Chef in daily kitchen operations, food preparation, and service.
• Supervise, train, and support culinary team members to maintain high performance and quality standards.
• Ensure consistent food quality, presentation, portion sizes, and adherence to standardized recipes.
• Review menus, product specifications, and production requirements to support efficient meal preparation.
• Monitor food production, inventory, waste, and expenses to maintain effective cost controls.
• Evaluate kitchen productivity and implement improvements to enhance efficiency and service.
• Maintain compliance with food safety, sanitation, and health regulations.
• Collaborate with culinary leadership on menu development, recipe standardization, and quality improvements.
• Provide leadership and direction to kitchen staff in the absence of the Executive Chef or Restaurant Chef.

Skills

Leadership

Culinary degree

ServSafe

Resort kitchen

Food costs

Education

Culinary degree

Job description

Mission Resort + Club in Lake County is seeking a hands-on Sous Chef to join our Culinary team. In this leadership role, you’ll oversee daily kitchen operations, ensure exceptional food quality, and develop a high-performing culinary team alongside the Executive Chef.

You will supervise and train staff, monitor costs, and collaborate on menu development while maintaining compliance with food safety standards. Flexible schedule including evenings, weekends, and holidays is required.