Sous Chef

Troon; Bradenton (FL); On-site; USD 45,000 - 60,000; Full time

Job summary

Join a leading restaurant as a Sous Chef, where you will manage kitchen operations and ensure high-quality culinary experiences. You will supervise staff, assist in menu development, and maintain kitchen standards. This role offers a chance to thrive in a dynamic culinary environment with opportunities for professional growth.

Benefits

Competitive salary based on experience

Full benefits package

Opportunities for professional development

Qualifications

• 3+ years of experience in a professional kitchen.
• Expertise in menu development and kitchen operations.

Responsibilities

• Oversee daily kitchen operations and culinary standards.
• Supervise and train kitchen staff on food handling.
• Assist in creating and updating menus with seasonal ingredients.

Skills

Leadership

Organization

Multitasking

Creativity

Education

Culinary degree

Job description

The Sous Chef at the Bahama Bar restaurant outlet will assist in managing kitchen operations, ensuring high-quality culinary experiences for members and guests. This position involves supervising kitchen staff, managing food preparation, maintaining kitchen cleanliness, and supporting menu development. The Sous Chef will play a critical role in driving consistency, creativity, and operational excellence.

Key Responsibilities:

• Oversee daily kitchen operations, ensuring all culinary standards are met.
  
• Supervise and train kitchen staff, ensuring proper food handling, preparation, and presentation.
  
• Assist in creating and updating menus, incorporating seasonal and on-trend ingredients.
  
• Monitor food inventory and place orders to maintain appropriate stock levels.
  
• Maintain high standards of kitchen cleanliness, sanitation, and food safety compliance.
  
• Assist with scheduling, labor management, and kitchen efficiency.
  
• Collaborate with the Executive Sous Chef and Executive Chef on special events and themed nights.
  
• Ensure consistency in food quality, portion control, and presentation.
  
• Manage kitchen equipment maintenance and ensure safe kitchen practices.
  

Qualifications:

• Culinary degree or equivalent culinary training.
  
• 3+ years of experience in a professional kitchen, preferably in a high-volume restaurant or club setting.
  
• Strong leadership and team management skills.
  
• Expertise in menu development, food preparation, and kitchen operations.
  
• Excellent organizational and multitasking abilities.
  
• In-depth knowledge of food safety and sanitation standards.
  
• Passion for creating exceptional dining experiences.
  

Benefits:

• Competitive salary based on experience.
  
• Full benefits package, including health, dental, vision, and 401(k).
  
• Opportunities for professional development within Troon’s global network.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.