Sous Chef

Troon; Ave Maria (FL); On-site; USD 67,500 - 82,500; Full time

Job summary

Troon is seeking a Sous Chef for The National at Ave Maria Golf Club in Florida. This position is essential for overseeing food preparation and ensuring consistent quality in a fast-paced kitchen environment. The ideal candidate will have an associate's degree and 2-3 years of related experience, including Food Safety and Sanitation Training. Responsibilities include managing kitchen operations, training staff, and maintaining food safety standards. The role offers a salary of $75,000 annually.

Qualifications

• 2-3 years of related experience and/or training in a kitchen environment.
• Food Safety and Sanitation Training is required.
• Regular and reliable attendance is essential.

Responsibilities

• Oversees and manages food preparation for a specific area of the kitchen.
• Adheres to established control procedures for cost and quality.
• Trains and supervises associates in proper food preparation.

Skills

Food Preparation Management

Sanitation Standards

Team Supervision

Education

Associate's degree (AA)

Tools

Food Costing Sheets

Job description

The National at Ave Maria Golf Club, located in Ave Maria, FL, is pleased to announce an excellent career opportunity for a Sous Chef! We are seeking a driven individual who is eager to learn, contribute, and grow within a fast‑paced hospitality-focused property organization. As part of Troon, you’ll contribute to a global leader in golf and community management.

Salary: $75,000 annually

Responsibilities

• Oversees and manages food preparation for a specific area of the kitchen. Supervises and ensures production of consistently high-quality food.
• Adheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records and food costing sheets. Ensures that all recipes are followed and prepared on a consistent basis.
• Monitors and checks the maintenance of all kitchen equipment daily.
• Maintains and directs a quality sanitation program.
• Maintains and implements daily food prep lists.
• Assists Executive Chef with the ordering of all food products.
• Assigns duties to associates for efficient operation of the kitchen.
• Maintains and evaluates existing food concepts. Assists in the development of new food concepts.
• Assists in the achievement of budgetary objectives for the Food and Beverage Department.
• Processes requisitions for supplies quickly and accurately.
• Trains and supervises associates in the proper preparation of menu items and operation of equipment. Assists in developing ongoing training programs.
• Ensures proper receiving, storage (including temperature setting) and rotations of food products so as to comply with health department regulations.
• Assists the Manager in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates: addressing complaints and resolving problems.
• Assists in the management of department members that may include, but is not limited to: Cooks, Stewards.
• Incorporates safe work practices in job performance.

Qualifications

• Associate's degree (AA); or two to three years of related experience and/or training.
• Food Safety and Sanitation Training
• Regular and reliable attendance.