Sous Chef

Zohorecruit; Duck Key (FL); On-site; USD 60,000 - 85,000; Full time

Benefits offered by this job

Insurance plans

401(k)

Housing (Depending on availability)

Arrival Flight

Job summary

Duck Key, United States — a premier 60-acre oceanfront family resort in the Florida Keys is seeking a passionate Sous Chef to support the culinary team across multiple outlets, including casual poolsides, fine dining, and special events.

You will assist the Executive Chef in daily kitchen operations, lead line cooks and prep staff, ensure exceptional food quality and presentation, uphold HACCP standards, participate in inventory and cost controls, and help train a collaborative culinary team to

Qualifications

• Bachelor's Degree in Restaurant/Hospitality Management or related field.
• 3+ years of sous chef or lead cook experience in a high-volume resort or hotel kitchen.
• Strong knowledge of various cuisines, with emphasis on fresh seafood and tropical ingredients.
• Ability to work in a fast-paced environment with excellent time management.
• Culinary degree or equivalent experience preferred.
• ServSafe certification or equivalent food safety training.

Responsibilities

• Assist the Executive Chef in daily kitchen operations, food preparation, and menu execution.
• Lead and supervise line cooks, prep staff, and stewards; ensure stations are clean, organized, and efficient.
• Maintain high standards for food quality, presentation, portion control, and consistency.
• Oversee proper food handling, storage, and sanitation practices (HACCP guidelines).
• Participate in inventory management, ordering, and cost control to meet food cost targets.
• Support banquet events, special menus, and seasonal offerings.
• Train and develop culinary team members while fostering a positive kitchen culture.

Skills

Sous chef experience

Team leadership

HACCP knowledge

Education

Bachelor's Degree in Restaurant/Hospitality Management

Culinary degree or equivalent

Job description

Duck Key, United States

Job Description

A premier 60-acre oceanfront family resort in the heart of the Florida Keys, is looking for a passionate Sous Chef to support the culinary team in delivering exceptional dining experiences across multiple outlets, including casual poolsides, fine dining, and special events.

Key Responsibilities:

• Assist the Executive Chef in daily kitchen operations, food preparation, and menu execution.
  
• Lead and supervise line cooks, prep staff, and stewards; ensure stations are clean, organized, and efficient.
  
• Maintain high standards for food quality, presentation, portion control, and consistency.
  
• Oversee proper food handling, storage, and sanitation practices (HACCP guidelines).
  
• Participate in inventory management, ordering, and cost control to meet food cost targets.
  
• Support banquet events, special menus, and seasonal offerings.
  
• Train and develop culinary team members while fostering a positive kitchen culture.
  

Requirements

• Bachelor's Degree in Restaurant/Hospitality Management or related field.
• 3+ years of sous chef or lead cook experience in a high-volume resort or hotel kitchen.
  
• Strong knowledge of various cuisines, with emphasis on fresh seafood and tropical ingredients.
  
• Ability to work in a fast-paced environment with excellent time management.
  
• Culinary degree or equivalent experience preferred.
  
• ServSafe certification or equivalent food safety training.
  
• Availability for flexible shifts, including evenings, weekends, and holidays.
  
• Due to visa restrictions, at the moment we are only accepting candidates from Mexico and Canada. The limitation to Mexican and Canadiannationals is a legal requirement tied to the specifics of the TN visa, not a preference of the employer.
• Insurance plans
  
• 401(k)
  
• Additional benefits from the EOS Guide
  
• Arrival Flight
  
• Housing (Depending on availability)
  
• Blue House
  
• Rooms with kitchen: $460 per pay period
  
• White House
  
• Individual Duplexes
  
• Melrose