Senior Sous Chef – Luxury Hotel Kitchen Lead

Gate Hospitality Group; Sawgrass (FL); On-site; USD 80,000 - 100,000; Full time

Benefits offered by this job

Paid Vacation

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

Gate Hospitality Group is seeking a seasoned Executive Kitchen Manager to lead culinary operations at Ponte Vedra Inn & Club. You will supervise kitchen production, maintain quality and sanitation, and partner with the Executive Chef on menus and cost control.

The role requires 5+ years cooking experience and at least 2 years in management within upscale hotels or restaurants, with expertise across saucier, prep, banquet, pantry and hot line; you must work a flexible schedule including weekends

Qualifications

• Minimum 5+ years cooking experience and 2+ years management in upscale, luxury hotel or restaurant.
• Proficient in saucier, prep, banquet, pantry, and hot line.
• Knowledge of sanitation, safety standards, and cost controls.

Responsibilities

• Oversee kitchen staff to ensure production meets standards.
• Maintain high sanitation and safety standards through daily training.
• Collaborate with Executive Chef on menus, specials, and cost reduction.
• Monitor food and labor costs and ensure proper portion control.
• Assist in scheduling and training; manage inventory and ordering as needed.
• Ensure all equipment and safety features are used properly.

Skills

Kitchen Management

Saucier Skills

Banquet Experience

Food Cost Control

Staff Training

Safety Standards

Education

High School Diploma

Certified Professional Food Manager

Job description

Gate Hospitality Group is seeking a seasoned Executive Kitchen Manager to lead culinary operations at Ponte Vedra Inn & Club. You will supervise kitchen production, maintain quality and sanitation, and partner with the Executive Chef on menus and cost control.

The role requires 5+ years cooking experience and at least 2 years in management within upscale hotels or restaurants, with expertise across saucier, prep, banquet, pantry and hot line; you must work a flexible schedule including weekends