Sous Chef

Sandestin Golf and Beach Resort®; Santa Rosa Beach (FL); On-site; USD 45,000 - 75,000; Full time

Job summary

Join a premier destination in Northwest Florida as a Sous Chef, where you will assist in culinary operations and menu innovation. This role offers the chance to work in a breathtaking environment while ensuring the highest standards of food quality and service. You will be responsible for training the culinary team, developing new recipes, and managing food costs, all while contributing to a memorable guest experience. If you are passionate about culinary arts and looking for a fulfilling opportunity, this is the perfect place to showcase your skills and creativity.

Qualifications

• 5+ years of experience as a Chef or Sous Chef required.
• Strong culinary skills with a focus on menu development and food safety.

Responsibilities

• Assist Executive Chef with culinary banquet operations and menu development.
• Train and develop culinary team while maintaining food and labor costs.

Skills

Culinary Skills

Menu Development

Food Safety Standards

Training and Development

Education

Bachelor’s in Culinary Arts

ACF-Certified Executive Chef

Job description

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Direct message the job poster from Sandestin Golf and Beach Resort

A premier destination in Northwest Florida! Sandestin Golf and Beach Resort is located on 2,400-acres surrounded by emerald green waters. Work amongst the most gorgeous backdrops with a company that not only provides a commitment to excellence to guests but also to our people that deliver this experience. Are you the next great addition to the team? Come make memories with us!

General Purpose:

The Sous Chef will assist the Executive Chef with all aspects of the culinary banquet operations for the Resort. The Sous Chef will assist with the responsibility of menu development, introducing new concepts to culinary art and traditions, and all food production for all resort outlets and banquet services as well as training and developing the culinary team.

• Make periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment, and employee appearance.
• Coordinate all training activities for kitchen, pastry and other production and service employees to include the identification and analysis of training needs and the design and implementation of programs to address these deficiencies.
• Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
• Responsible for maintaining appropriate food and labor costs as well as food product and supply level inventories.
• Prepares necessary data for applicable parts of the budget and forecast; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.

Education:

Bachelor’s or related culinary degree preferred. Minimum of five years’ experience as a Chef or Sous Chef required. ACF-Certified Executive Chef certification accepted. Steady work history.

EOE M/D/F/V

Seniority level

• Mid-Senior level

Employment type

• Full-time

Job function

• Customer Service and Other
• Industries: Hospitality, Hotels and Motels, and Food and Beverage Services

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