Senior Sous Chef - Oceanfront Resort Kitchen

Davidson Hospitality Group.; Largo (FL); On-site; USD 50,000 - 70,000; Full time

Benefits offered by this job

Hotel discounts

Tuition reimbursement

Paid Time Off

401K match

Dental & Vision Coverage

Teledoc service

Pet Insurance

Job summary

Baker's Cay Resort Key Largo is seeking a motivated Sous Chef to lead culinary operations in a high-volume kitchen at a premier oceanfront resort. You will work closely with the Executive Chef on planning, staffing, and daily procedures to ensure excellence.

The ideal candidate has 2+ years in a resort kitchen, strong leadership, and knowledge of diverse cuisines. Responsibilities include menu development, inventory control, and maintaining high standards of food safety and quality.

Qualifications

• Bachelor's degree or certification in culinary/hospitality preferred.
• At least 2 years in a high-volume kitchen, preferably in a hotel or resort setting.
• Knowledge of various culinary techniques and cuisines.
• Strong leadership and communication skills.
• Ability to manage inventory, including ordering and receiving.
• Ability to work in a fast-paced environment and multitask.
• Understanding of food safety and sanitation guidelines and regulations.

Responsibilities

• Collaborate with the Executive Chef on planning, staffing, and internal procedures.
• Complete daily food requisitions and daily specials; assist in hiring, training, and coaching the team.
• Play an integral role in menu development and inventory management.
• Maintain a clean, organized kitchen and ensure dishes are prepared to perfection.

Skills

Leadership

Communication

Inventory management

Fast-paced environment

Education

Culinary degree or hospitality certification

Tools

None

Job description

Baker's Cay Resort Key Largo is seeking a motivated Sous Chef to lead culinary operations in a high-volume kitchen at a premier oceanfront resort. You will work closely with the Executive Chef on planning, staffing, and daily procedures to ensure excellence.

The ideal candidate has 2+ years in a resort kitchen, strong leadership, and knowledge of diverse cuisines. Responsibilities include menu development, inventory control, and maintaining high standards of food safety and quality.