Sous Chef

STAY Hospitality; Pompano Beach (FL); On-site; USD 50,000 - 55,000; Full time

Job summary

The Garden Hotel & Resort in Florida seeks a hands-on Sous Chef to support the Executive Chef across restaurant, café, pool bar, and in-room dining. You will lead kitchen staff, uphold food safety and quality standards, train juniors, manage labor and cost controls, and ensure exceptional guest meals in a fast-paced, team‑driven environment.

Ideal candidates have a culinary background with leadership ability, strong attention to detail, and a passion for high‑quality cuisine in upscale settings.

Qualifications

• Language fluency in English; Spanish a plus.
• Strong knowledge of kitchen operations, food safety standards, and inventory management systems.
• Culinary degree or formal culinary training.
• Experience in high-volume or upscale dining environments.
• Familiarity with kitchen management systems and cost control practices.

Responsibilities

• Support daily operations of all kitchen outlets (restaurant, café, pool bar, in-room dining).
• Assist Executive Chef in supervising kitchen staff and coordinating food production during service.
• Ensure consistent food quality, presentation, and adherence to brand/recipe standards.
• Lead by example in cleanliness, organization, and professionalism in the kitchen.
• Assist with staff scheduling, shift coverage, and labor cost management.
• Train and mentor kitchen team members and provide real-time feedback.
• Ensure compliance with health, safety, and sanitation regulations (HACCP).
• Oversee inventory management, including ordering, receiving, and storage.

Skills

Fluent English

Food safety knowledge

Inventory management

Leadership

Education

Culinary degree or formal culinary training

Job description

Salary Range: $50,000.00 To $55,000.00 Annually

Job Description

As a Sous Chef at The Garden Hotel & Resort, you will play a key role in supporting the Executive Chef in overseeing all kitchen operations and ensuring the consistent delivery of high-quality cuisine across all food and beverage outlets. You will assist in managing kitchen staff, maintaining food safety and quality standards, and driving operational efficiency. The ideal candidate is a hands‑on culinary professional with strong leadership skills, attention to detail, and the ability to perform in a fast‑paced, team‑oriented environment.

Key Responsibilities

Support the daily operations of all kitchen outlets, including the restaurant, café, pool bar, and in-room dining.

Assist the Executive Chef in supervising kitchen staff and coordinating food production during service.

Ensure consistent food quality, presentation, and adherence to brand and recipe standards.

Lead by example in maintaining high standards of cleanliness, organization, and professionalism in the kitchen.

Assist with staff scheduling, shift coverage, and labor cost management.

Train, mentor, and support the development of kitchen team members.

Monitor staff performance and provide real‑time feedback to maintain accountability and efficiency.

Ensure compliance with all health, safety, and sanitation regulations (e.g., HACCP standards).

Oversee inventory management, including ordering, receiving, and proper storage of food and supplies.

Minimize waste and control food costs through proper planning and execution.

Assist in menu development, recipe standardization, and seasonal updates.

Coordinate with front‑of‑house teams to ensure smooth service and guest satisfaction.

Step in to lead kitchen operations in the absence of the Executive Chef.

Maintain a positive, collaborative, and high-performance kitchen environment at all times.

Must‑Have Qualifications

Language Requirements: Fluent in English (spoken and written). Proficiency in additional languages such as Spanish is a plus.

Technical Skills: Strong knowledge of kitchen operations, food safety standards, and inventory management systems.

Preferred Qualifications (Not Required)

Culinary degree or formal culinary training

Experience in high-volume or upscale dining environments

Familiarity with kitchen management systems and cost control practices

Physical Demands

Ability to stand and walk for extended periods (up to 8–10 hours per workday)

Frequent bending, lifting, and reaching to manage kitchen operations and supplies

Must be able to lift and carry up to 50 lbs (e.g., boxes, food products, equipment)

Comfortable working in fast‑paced, high‑pressure kitchen environments with exposure to heat, noise, and sharp equipment

Manual dexterity and visual acuity to prepare food, operate kitchen equipment, and maintain quality standards

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions