Lux Kitchen Sous Chef — Menu Innovation & Cost Control

Ponte-Vedra-Inn-; Sawgrass (FL); On-site; USD 55,000 - 85,000; Full time

Benefits offered by this job

Paid Vacation/Holiday/Sick

Medical Insurance

Dental Insurance

Disability Insurance

Life Insurance

Vision Insurance

Dry Cleaning/Laundry

Free Parking

Employee Café

401K

Employee Room and Store Discount

Job summary

Ponte Vedra Inn & Club is seeking an experienced kitchen leader to oversee food production, quality, and cost controls in a luxury setting. The role collaborates with the Executive Chef to ensure exceptional presentations and sanitation across all outlets.

The ideal candidate has 5+ years in cooking plus 2 years in management, with expertise in saucier, prep, banquet, pantry, and hot line, and holds a Certified Professional Food Manager credential.

Qualifications

• 5+ years cooking experience and at least 2 years in management in upscale, luxury hotel or restaurant.
• Experience in saucier, prep, banquet, pantry and hot line.
• Knowledge of 5 basic sauce groups, soups, temperatures, sanitation standards, and safety.

Responsibilities

• Ensure kitchen production meets quality, presentation, sanitation, and cost targets.
• Oversee kitchen staff to maintain standards and efficient operations.
• Maintain sanitation and safety practices and train staff on equipment.
• Assist with food inventory, ordering, and controlling food and labor costs.
• Ensure proper portion control and support daily specials and staff meals.

Skills

Saucier

Prep

Banquet

Pantry

Hot line

English proficiency

Education

High School diploma

Certified Professional Food Manager (per N.A.I.)

Job description

Ponte Vedra Inn & Club is seeking an experienced kitchen leader to oversee food production, quality, and cost controls in a luxury setting. The role collaborates with the Executive Chef to ensure exceptional presentations and sanitation across all outlets.

The ideal candidate has 5+ years in cooking plus 2 years in management, with expertise in saucier, prep, banquet, pantry, and hot line, and holds a Certified Professional Food Manager credential.