Luxury Resort Sous Chef - High-Volume, Creative Menus, Leadership

Woodfield-Country-Club; Boca Raton (FL); On-site; USD 52,000 - 76,000; Full time

Benefits offered by this job

Complimentary meals in employee cafe

Employee referral bonus

Birthday recognition

Employee social events

Direct deposit

On-site parking

Medical Insurance

Dental Insurance

Vision Insurance

Company paid life insurance

Supplemental life insurance

Voluntary short term disability

Voluntary long term disability

401(k) retirement savings with club-m

Paid vacation

Paid personal time off

Paid holidays

Job summary

Woodfield Country Club in Boca Raton, FL seeks an experienced Sous Chef to lead daily production across our five dining venues in a luxury, high-volume resort environment.

The ideal candidate has a culinary degree or equivalent, proven la carte experience, strong kitchen management and excellent communication skills to supervise staff and ensure top-quality, consistently plated dishes.

Qualifications

• Culinary degree preferred.
• Prior experience as a la carte Chef, required.
• Strong kitchen management and Front of House experience.
• Experience in a high volume, high quality hotel or high-end restaurant environment.
• Excellent communication skills.

Responsibilities

• Prepares or directly supervises the daily preparation of all food items.
• Responsible for the food production in all outlets of the club.
• Maintains standards of quality, cost, eye appeal and flavor of foods.
• Creates menu specifications with the Executive Chef.
• Tastes all food items prepared prior to serving.
• Creates specials and new items for buffet and a la carte.
• Plans weekly production lists.
• Ensures all employees follow schedules and standards.
• Communicates with Chef on member feedback and training.

Skills

Culinary leadership

High-volume kitchen

Menu planning

Communication

Staff supervision

Education

Culinary degree

Job description

Woodfield Country Club in Boca Raton, FL seeks an experienced Sous Chef to lead daily production across our five dining venues in a luxury, high-volume resort environment.

The ideal candidate has a culinary degree or equivalent, proven la carte experience, strong kitchen management and excellent communication skills to supervise staff and ensure top-quality, consistently plated dishes.