Sous Chef

Troon; Coral Gables (FL); On-site; USD 45,000 - 65,000; Full time

Job summary

Troon is seeking a knowledgeable Sous Chef at Deering Bay Yacht and Country Club in Coral Gables, FL. The individual will oversee food preparation, maintain kitchen equipment, and ensure compliance with quality control procedures.

The successful candidate will have an Associate's degree, relevant experience, and food safety training. Join Troon for a dynamic and fast-paced work environment where you can grow your culinary career.

Qualifications

• Two to three years of related experience and/or training required.
• Food Safety and Sanitation Training necessary.
• Regular and reliable attendance.

Responsibilities

• Oversees and manages food preparation for a specific area of the kitchen.
• Adheres to established control procedures for cost and quality.
• Monitors and checks the maintenance of all kitchen equipment daily.
• Maintains and directs a quality sanitation program.
• Assists Executive Chef with ordering food products.
• Trains and supervises associates in proper preparation of menu items.

Education

Associate's degree (AA)

Job description

Deering Bay Yacht and Country Club, located in Coral Gables, 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.

Key Responsibilities of the Sous Chef

• 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.

Minimum Qualifications for the Sous Chef

• Associate's degree (AA); or two to three years of related experience and/or training.

Other Qualifications

• Food Safety and Sanitation Training
• Regular and reliable attendance.