Sous Chef

Troon; Santa Rosa Beach (FL); On-site; USD 45,000 - 60,000; Full time

Benefits offered by this job

Healthcare Benefits – Medical, Dental, and Vision coverage

401(k) with employer match

Paid time off (PTO)

Job summary

Santa Rosa Golf and Beach Club, under Troon, is hiring a Full-Time Sous Chef in Santa Rosa Beach, FL. This role involves overseeing all food production to maintain high quality and managing kitchen staff. The ideal candidate should have an Associate’s degree and at least 2 years in leadership roles in hospitality.

Troon offers healthcare benefits, retirement plans, and a growth-oriented environment for personal and professional development. Join us to contribute to a leading company in hospitality.

Qualifications

• 2+ years previous leadership roles in Restaurants, Banquets, Hotels, or similar.
• Strong banquet experience is desired.
• Excellent leadership skills required with the ability to develop and coach a team.

Responsibilities

• Oversees all food production operations ensuring consistent high-quality food.
• Manages daily staff schedules and task assignments.
• Implements control procedures for food production.

Skills

Leadership skills

Strong business acumen

Food safety knowledge

Sanitation standards knowledge

Education

Associate’s degree or equivalent

Job description

Santa Rosa Golf and Beach Club, located in Santa Rosa Beach, FL, is pleased to announce an excellent career opportunity for a Full-Time 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 will contribute to a global leader in golf and community management.

Key Responsibilities

• Oversees all food production operations at the facility and ensures the production of consistently high quality food for all the restaurant outlets.
• The majority of each day is to be dedicated to management and supervisory duties.
• Manages daily staff schedules and task assignments.
• Implements and maintains control procedures within the department, including daily food production charts, steak inventory and seafood charts, standardized recipes, use records, food costing sheets.
• Creates, maintains and updates menu specifications, recipes and pictures, and production forecasts.
• Maintains and evaluates existing food concepts as well as the developing of new ones to ensure the highest quality of food and profitability.
• Inspects, selects, and uses only the freshest fruits, vegetables, meats, fish, fowl and other food products in order to maintain the highest standard in the preparation of all menu items.
• Participates in long and short-term goals to achieve budgetary objectives for the Food and Beverage department.
• Maintains a quality sanitation program in all areas.
• Monitors to ensure proper receiving, storage (including temperature setting) and rotation of food products to comply with Health Department regulations.
• Prepares requisitions for supplies and food items for production.
• Monitors all equipment in the kitchen to ensure cleanliness and proper working condition.
• Selects, trains and supervises kitchen staff in the proper preparation of menu items, equipment operation and safety measures.
• Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.
• Manages department members that may include, but is not limited to: Cooks and Stewards.
• Assures that effective orientation and training are given to each new associate. Develops ongoing training programs.
• Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses.
• Incorporates safe work practices in job performance.
• Regular and reliable attendance.
• Performs other duties as required.

Education/Experience

• Associate’s degree (AA) or equivalent from two-year college or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience.
• 2 years previous leadership roles in Restaurants, Banquets, Hotels, or similar.
• Strong Banquet experience is desired.
• Experience in multi-outlet operations.
• Excellent leadership skills required with ability to develop and coach his/her team.
• Strong business acumen – able to manage labor and food cost.

Physical Demands

Frequently stands, walks, uses hands, talks or hears. Regularly reaches with hands and arms, tastes or smells. Occasionally sits, climbs, balances, stoops, kneels, crawls or crouches. Frequently lifts up to 25 pounds, occasionally lifts up to 100 pounds (team lift).

Environment/Noise

Occasionally works in wet or humid conditions (non-weather) and in extreme heat or cold (non-weather). Occasionally works in outdoor weather conditions and may come into contact with toxic or caustic chemicals. Noise level is moderate.

Certificates/Licenses

Food Safety and Applicable Sanitation Training

Job Knowledge, Skill, and Ability Preferences

• Ability to read and speak English may be required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English).
• Good working knowledge of accepted sanitation standards and applicable health codes.
• Knowledge of food and beverage products, proper preparation and presentation of food and beverage items.

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.

Benefits & Other Compensation

• Healthcare Benefits – Medical, Dental, and Vision coverage.
• Retirement Benefits – 401(k) with employer match (19 years of age and older).
• Time Off – Paid time off (PTO) and leaves of absence, in accordance with applicable law and eligibility criteria.
• Additional Compensation – Eligibility for Bonuses, Commissions, Service Charge, Employee Meals.

Eligibility for benefits and the specific terms, conditions, and offerings are governed by the applicable plan of documents and company policies, which may be amended at the Company’s discretion.

About Troon

Founded in 1990 and headquartered in Scottsdale, AZ, Troon is the world’s largest professional club management company, that specializes in services in golf, hospitality, and residential communities. With more than 900 locations in 45+ states and 27+ countries, Troon is a leading employer in hospitality. Guided by values that emphasize being infectiously energetic, consciously kind, and humbly prosperous, Troon offers professionals the opportunity to grow and succeed within a globally respected organization. Learn more at www.troon.com.