Sous Chef

Paycom - ATS; Boca Grande (FL); On-site; USD 65,000 - 90,000; Full time

Job summary

The Gasparilla Inn invites a talented Sous Chef to join our culinary leadership team on Boca Grande, Florida. You will oversee daily kitchen operations, mentor staff, and ensure pristine execution of recipes, plating, and service standards.

We seek a professional with strong leadership, superb organizational skills, and a passion for mentoring. This exempt, on-site role offers growth in a historic luxury resort known for exceptional dining and hospitality.

Qualifications

• Strong leadership to manage kitchen teams in a luxury resort.
• Experience training and motivating diverse staff.
• Excellent organizational and communication skills.
• Knowledge of food cost control and inventory management.
• Ability to maintain high standards under pressure.

Responsibilities

• Assist in managing daily kitchen operations with direction and coaching.
• Ensure recipes, plating standards, and prep methods are followed.
• Lead by example on the line during peak service.
• Support menu development, recipes, and specials.
• Monitor inventory, waste reduction, and ordering.
• Uphold safety, sanitation, and health standards.
• Provide ongoing training for line staff.
• Collaborate with other departments for seamless service.
• Maintain cleanliness and organization of the kitchen.

Skills

Leadership

Staff training

Communication

Food cost controls

Problem solving

Education

Culinary degree or certification from a recognized program

Nationally recognized culinary program degree

Job description

Job Title:Sous ChefReports to:Executive Sous Chef, Chef de Cuisine, Executive ChefDepartment/Group:CulinaryEffective Date:October 1, 2025Location:On SiteTravel Required:NonePosition Type:ExemptOn Call:NoJob Purpose:We are seeking a talented and driven Sous Chef to join our culinary leadership team at The Gasparilla Inn, a prestigious and historic high-end resort renowned for its exceptional dining programs and service excellence. The ideal candidate is a motivated culinary professional with strong leadership skills, refined cooking techniques, and a passion for mentorship and operational excellence. This position offers the opportunity to grow within a highly regarded resort environment and contribute to an enduring legacy of hospitality.The Gasparilla Inn, located on the picturesque island of Boca Grande in Southwest Florida, has been a premier destination for luxury and relaxation for over 100 years. Our renowned culinary program offers elevated dining experiences, combining fresh local ingredients with innovative techniques. We pride ourselves on providing exceptional service to our members, guests, and visitors.Job Duties:Adheres to the Gasparilla Inn’s 4 Steps to Memorable Service.Exhibit’s the Gasparilla Inn’s Core Values.Assist in managing daily kitchen operations while providing direction, support, and coaching to the culinary team.Ensure all cooks follow recipes, plating standards, and preparation methods.Promote a positive, professional, and collaborative kitchen culture.Oversee and participate in the preparation, cooking, and presentation of menu items, ensuring the highest standards of quality, flavor, and consistency. Lead by example on the line during peak service periods.Support the Executive Chef and Chef de Cuisine in developing and refining menus, recipes, and specials.Provide input on seasonal offerings, cost efficiency, and ingredient utilization to maximize quality and profitability.Maintain consistent excellence in all food produced.Conduct regular tasting and station checks to ensure accuracy, presentation, and adherence to resort standards. Continuously seek opportunities to improve processes and efficiency.Assist with inventory management, product ordering, and waste reduction.Ensure proper rotation, labeling, and storage of ingredients in compliance with health department regulations and resort standards.Ensure that all culinary team members follow safe food handling practices and maintain a clean, organized, and sanitary work environment.Take immediate corrective action when necessary and uphold compliance with Florida Department of Health standards.Work closely with other department heads and service staff to ensure smooth coordination between the kitchen and front-of-house operations.Communicate effectively with leadership regarding menu changes, challenges, and opportunities.Provide ongoing training to line-level staff in technique, station organization, and resort standards.Support the development of emerging culinary talent within the team.Demonstrate flexibility in responding to business demands and guest preferences.Maintain composure under pressure, set a professional tone for the kitchen, and uphold The Gasparilla Inn’s values of excellence, integrity, and gracious service.All other duties as assigned.Working Conditions and Assignments:This position is both an administrative and active position and will require equipment to be moved weighing up to approximately 50 pounds. This position may be exposed to hazards such as adverse weather conditions, loud noise, frequent and extra working hours due to demands of events, and other related factors such as upset guests if something does not goes as originally planned. You must be comfortable with water safety and be able to respond to water safety events on tours, which could potentially become high stress situations. This position is also required to work events during weekend hours, and nights as determined by event needs.This position will need to be able to safely drive a golf cart and may have frequent exposure to outside weather conditions throughout the day. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.While performing the duties of this job, the employee is regularly required to talk and hear. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.Acknowledgement:By signing below, I have reviewed and received a copy of this job description. I understand all the items on this job description and I acknowledge that I am responsible for fulfilling the requirements, qualifications and duties of this position.Qualifications and Requirements:Required:High school diploma or equivalent; culinary degree or certification from a recognized program preferred.Culinary degree from a nationally recognized program preferred.Minimum of 3–5 years of progressive experience in a fine dining or luxury resort setting, including at least 1 year in a supervisory role.Strong culinary foundation, including advanced cooking techniques, ingredient knowledge, and plating presentation.Proven ability to lead, train, and motivate diverse kitchen teams.Excellent organizational, communication, and problem-solving skills.Working knowledge of food cost control and inventory management.Commitment to safety, sanitation, and quality control standards.Ability to work a flexible schedule including nights, weekends, holidays, and extended hours based on business demands.Physical ability to stand for long periods and lift up to 50 pounds.Must be willing and able to pass a background and drug screening.Preferred:Minimum of one year of experience as a Sous Chef in high-volume, esteemed fine dining establishments, preferably in hotels, resorts, or private clubsPreferred experience at a luxury hotel and/or club