Sous Chef

Hampton Golf; Fort Myers (FL); Sur place; USD 65 000 - 75 000; Plein temps

Avantages offerts par ce poste

Medical, Dental, Vision Insurance

401(k) with Company Match

Paid Time Off

Professional growth opportunities

Mentoring and career advancement

Résumé du poste

The Verandah Club, operated by Hampton Golf in Fort Myers, FL, is seeking an experienced Sous Chef to join our culinary leadership team. Reporting to the Executive Chef, you will oversee culinary operations across two high-volume venues and support banquet and special-events service.

Ideal candidates have strong banquet and large-scale culinary experience, a track record of leadership on the line, and the ability to mentor staff while maintaining Verandah Club’s standards.

Qualifications

• Five years of Sous Chef experience or equivalent combination of experience/education.
• Strong banquet and large-scale culinary experience preferred.
• Private club, resort, hotel, or upscale hospitality experience a plus.

Responsabilités

• Oversee culinary operations across two high-volume venues.
• Support banquet and special-events service.
• Help delivert high level of quality, consistency, and Verandah Club standards.
• Mentor kitchen staff and assist Executives Chef with training and menu planning.

Connaissances

Sous Chef experience

Culinary leadership

Line cook supervision

Description du poste

Now Hiring – SousChef

Verandah Club| Fort Myers, FL

Salary: $65K – $75Kannually, based on experience

Benefits Include:

• Comprehensive Medical, Dental, and Vision Insurance
• 401(k) withCompany Match
• Paid TimeOff
• Professional growth anddevelopment opportunities
• Supportive leadership committedto mentoring andcareer advancement

About the Opportunity

Verandah Club is seeking an experienced, hands-on Sous Chef to join our culinary leadership team. Reporting directly to the Executive Chef, this position will help oversee culinary operations across two high-volume food and beverage venues while supporting a busy banquet and special-events operation.

We’re looking for a strong culinary leader who is comfortable on the line and thrives in a fast-paced environment. The ideal candidate can move from executing a busy dinner service to preparing and leading a major banquet or club event while maintaining quality, consistency, and Verandah Club’s standards. Strong banquet and large-scale culinary experience are highly preferred, with private club, resort, hotel, or upscale hospitality experience a plus.

At Verandah Club, we believe in developing talent from within and providing our culinary leaders with opportunities to grow professionally, mentor others, and make a meaningful impact on the member experience.

About Verandah Club

Nestled within thebeautiful Verandah communityalong the OrangeRiver in FortMyers, Florida, VerandahClub offers anexceptional private clubexperience where championshipgolf, outstanding dining, and genuine hospitalitycome together. Members enjoy twoaward-winning golfcourses, exceptional practicefacilities, an activesocial calendar, premiertennis and fitnessamenities, and awelcoming atmosphere thatfosters lasting friendshipsand unforgettable experiences.

Dining is anintegral part ofthe Verandah Club experience. From casual lunchesand member eventsto elevated dinners, golf tournaments, weddings, and special celebrations, our culinary programplays a centralrole in bringingmembers together. AsSous Chef, you’llwork closely withthe Executive Chefand culinary teamto help deliverthe high levelof quality, creativity, and consistency thatour members havecome to expectfrom the VerandahClub.

Job title

Sous Chef

Reports to

Executive Chef

Classification

May be hourly or salary, full time, part time, exempt or nonexempt

Working Hours

According to shift assignment

Job purpose

A Sous Chef is the second in command in any kitchen. The Sous Chef serves as the executive chef’s direct assistant. The Sous Chef works in conjunction with the Executive Chef to coordinate daily shift management to ensure client satisfaction and retention for the Company. The Sous Chef will implement business practices in order to uphold Company mission and values, contributing to account revenue and operating profit contribution through the implementation of services and creation of opportunities for growth. When the executive chef is off duty, the Sous Chef is in charge and oversees the preparation and service of food. When required to, the Sous Chef also fills in for and/or assists the line cooks to ensure that the kitchen runs smoothly.

Duties and responsibilities

• Maintains and develops client relationships and client satisfaction for food preparation at one station of a food service operation (ie. salads, soups)
• Accountable for the execution of service quality by maintaining the highest level of delivery
• Promotes and supports workplace diversity initiatives
• Assists and supports the head/executive chef
• Assists Executive Chef with employee training and cross training
• Assists in the prep and execution of the Short Order Station, catering, hot food production, or cold food production
• Ensures quality of food, method of cooking, garnishing, recipe and understanding the safe storage of food
• Continuing professional relationships with vendors
• Helps the executive chef select and train kitchen staff
• Assists with the planning of menus and meals
• Estimate food consumption in order to purchase the appropriate amount of ingredients for preparation and provides recipe standards for each meal
• Offers guidance to line cooks on the preparation, cooking and presentation of different foods in the restaurant
• Ensures compliance with all federal, state and local regulations as well as Hampton Golf policies and procedures (e.g. quality assurance, safety, operations, personnel)
• Assists the executive chef in enforcement of health and safety standards in the kitchen
• Inspects and signs for orders received during shift to ensure product quality
• Ensures that kitchen, equipment and storage facilities are sanitary, neat and organized
• Probes potential problems and apprises manager of status on resolution of problems or issues, using appropriate resources when necessary
• Maintain, troubleshoot and report any problems with kitchen equipment
• Ensure proper storage of walk-in refrigerator, freezer and dry storage
• Leads by providing positive and constructive feedback to employees in order to reward, coach, correct and motivate
• Establishes a safe work environment for employees by providing safety-related training and equipment maintenance and by ensuring compliance with Hampton Golf safety and loss prevention programs and with standards
• Establishes operating standards, implements quality improvements and communicates them to employees
• Help in ensuring customers are served efficiently and effectively
• Direct and coordinate the production of the dish room and line cooks as well as monitor buffet lines and salad bars for proper stock and rotation during their scheduled shifts.
• Establishes and assigns scheduling tasks.
• Performs other duties as assigned.

Qualifications

Five years of Sous Chef experience OR, Any equivalent combination of experience and/or education from which comparable knowledge, skills and abilities have been achieved

Working conditions

Works indoors. Potential exposure to sharp and rapid equipment movement, sharp utensils, harmful chemicals, and or solvents if proper safety procedures are not followed.

This job description does not imply that the above are the only responsibilities assigned to this position. Employees holding this position will be required to perform any on the job-related duties as requested.All requirements are subject to possible modification to reasonably accommodate individuals with a disability.

Physical requirements

Good organizational and verbal skills. Ability to use logical and rational thinking to resolve issues. Ability to perform basic mathematical skills, monitor and develop subordinates, visually monitor the operation areas and write and read member communication.

Must have the ability to perform moderate physical work and may be required to lift up to 40 lbs. and up to 30 lbs. frequently. Perform activities such as bending, kneeling, crouching, climbing, reaching, standing, pushing, lifting and grasping. Able to sit for a sustained amount of time.

Please be advised that all work that requires the use of a ladder more than 8 ft. long must be reviewed by Hampton Golf’s Club Maintenance person. Following an assessment of the situation, a determination will be made as to whether a maintenance team member or subcontractors will perform the necessary maintenance task. No other staff member is authorized to climb to heights exceeding 8 ft. and/or perform such maintenance. In addition, personnel are prohibited from entering facility attics, walking on the roof of buildings and/or from using scaffolding.

Direct reports

Cooks