Sous Chef

Ocean Reef Club; Key Largo (FL); On-site; USD 48,000 - 64,000; Full time

Job summary

Ocean Reef Club in Key Largo, FL seeks a seasonal full-time Sous Chef to support the culinary leadership team across dining venues. This on-site role focuses on planning and preparing menu items, supervising staff, and ensuring top-quality presentation and taste.

The position emphasizes food safety, inventory control, cost awareness, and collaboration with front-of-house during service, with required flexibility for evenings, weekends, and holidays in a fast-paced member-focused environment.

Qualifications

• Culinary skills in food preparation, cooking techniques, and plating for upscale dining environments.
• Kitchen operations skills including staff supervision, scheduling, and workflow coordination.
• Knowledge of food safety, sanitation standards, and compliance with health regulations.
• Experience with inventory management, ordering, and basic cost control in a professional kitchen.
• Strong communication, teamwork, and leadership to support and develop kitchen staff.
• Proven experience as a Sous Chef or similar role in hotels, resorts, clubs, or high-volume restaurants.
• Formal culinary education or equivalent professional training preferred.
• Ability to stand for extended periods and handle the physical demands of a busy kitchen.
• Commitment to delivering exceptional member and guest experiences through consistent food quality.

Responsibilities

• Support culinary leadership in day-to-day kitchen operations across Ocean Reef Club dining venues.
• Plan and prepare high-quality menu items and contribute to menu development.
• Supervise kitchen staff, schedule shifts, and coordinate with front-of-house.
• Oversee food safety, sanitation practices, and cost control efforts.
• Train and mentor culinary team members and support special events.
• Assist with inventory management and ordering.
• Ensure consistent food presentation and taste in line with club standards.
• Maintain flexibility to work evenings, weekends, and holidays.

Skills

Culinary skills

Staff supervision

Menu planning

Food presentation

Food safety

Inventory management

Leadership

Education

Culinary education

Job description

Role Description

The Sous Chef is a seasonal full-time, on-site role based in Key Largo, FL, supporting the culinary leadership team in day-to-day kitchen operations across Ocean Reef Club dining venues. This role assists in planning and preparing high-quality menu items, supervising kitchen staff, and ensuring consistent food presentation and taste in line with club standards. The Sous Chef helps manage inventory and ordering, oversees food safety and sanitation practices, and supports cost control efforts. Responsibilities include training and mentoring culinary team members, coordinating with front-of-house staff for smooth service, and contributing to menu development and special events. The role requires flexible availability, including evenings, weekends, and holidays, in a fast-paced, member-focused environment.

Qualifications

• Culinary skills in food preparation, cooking techniques, and plating for upscale dining environments.
• Kitchen operations skills, including staff supervision, scheduling, and workflow coordination.
• Knowledge of food safety, sanitation standards, and compliance with health regulations.
• Experience with inventory management, ordering, and basic cost control in a professional kitchen.
• Strong communication, teamwork, and leadership abilities to support and develop kitchen staff.
• Proven experience as a Sous Chef or similar role in hotels, resorts, clubs, or high-volume restaurants.
• Formal culinary education or equivalent professional training preferred.
• Ability to stand for extended periods and handle the physical demands of a busy kitchen.
• Commitment to delivering exceptional member and guest experiences through consistent food quality.