Sous Chef

Make Golf Your Career; Town of Florida (NY); On-site; USD 63,000 - 77,000; Full time

Benefits offered by this job

Healthcare Benefits

Retirement Benefits

Paid time off

Employee meals

Job summary

Shell Bay in Hallandale, FL, invites a dedicated Sous Chef to join a fast-paced private club kitchen under Troon management. This full-time role leads the line, coordinates prep, and ensures top quality for à la carte dining, grab-and-go, and private events.

The candidate will train staff, control costs, and uphold safety standards. Expect 5:30–6:00 AM starts, weekend/holiday availability, and occasional evening events.

Qualifications

• 3+ years in a high-volume or upscale kitchen.
• 1+ year in a Sous Chef or Junior Sous Chef role.
• Private club, hotel, or fine dining experience preferred.
• Strong command of classic cooking techniques and kitchen fundamentals.
• Proven ability to lead, train, and motivate a team.

Responsibilities

• Opens the kitchen and leads the morning team, including line setup, prep, and service execution.
• Supervises, trains, and coaches cooks, prep cooks, and dishwashers; holds the team to recipe, portion, and plating standards.
• Runs the kitchen and makes decisions in the Kitchen Manager's absence.
• Executes banquet and private event menus from BEO to plate, including timing, staffing, and tasting.
• Builds prep lists and production schedules based on covers, events, and par levels.
• Maintains food safety and sanitation standards; HACCP practices current and ready for inspections.

Skills

Team leadership

Cooking techniques

Food cost control

Bilingual EN/ES

Private club dining

High-volume kitchen

Tools

Craftable

Job description

Shell Bay, located in Hallandale, 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.

Pay:

$70,000 per year

Summary:

The Sous Chef is the second in command of the kitchen. This person leads the line and the prep team during service, runs the kitchen in the Kitchen Manager's absence, and makes sure every plate that goes out to members meets the club's standard of quality, consistency, and presentation. The role covers à la carte dining, grab-and-go, and private events.

Schedule:

• Early morning shifts starting at 5:30 or 6:00 AM, approximately 10 hours per day.
• Must be available weekends, holidays, and occasional evening events per the club calendar.

Key Responsibilities:

• Opens the kitchen and leads the morning team, including line setup, prep, and service execution.
• Supervises, trains, and coaches cooks, prep cooks, and dishwashers; holds the team to recipe, portion, and plating standards.
• Runs the kitchen and makes decisions in the Kitchen Manager's absence.
• Executes banquet and private event menus from BEO to plate, including timing, staffing, and tasting.
• Builds prep lists and production schedules based on covers, events, and par levels.
• Supports ordering, receiving, and inventory; checks deliveries for quality, count, and price.
• Controls food cost through proper rotation (FIFO), portioning, waste tracking, and recipe adherence.
• Helps build weekly schedules and manages labor to stay within budget and avoid unapproved overtime.
• Maintains food safety and sanitation standards at all times; keeps temperature logs, labeling, and HACCP practices current and is prepared for health inspections.
• Contributes to menu development, specials, and seasonal changes with the Kitchen Manager.
• Keeps equipment in good working order and reports maintenance issues promptly.
• Works closely with front-of-house staff and management to deliver a member-first experience.

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.

Minimum Qualifications:

• Minimum 3 years of experience in a high-volume or upscale kitchen, with at least 1 year in a Sous Chef or Junior Sous Chef role.
• Private club, hotel, or fine dining experience preferred.
• Strong command of classic cooking techniques and kitchen fundamentals.
• Proven ability to lead, train, and motivate a team.
• Working knowledge of food cost, inventory, and ordering systems (Craftable or similar a plus).
• Bilingual English/Spanish a plus.

Certificates/Licenses:

• Food Protection Manager certification (ServSafe Manager or equivalent) required or obtained within 30 days of hire.

Physical Requirements:

• Able to stand for long periods and lift up to 50 pounds.

What We Offer:

• Morning schedule with evenings free on most days.
• Opportunity to grow within a private club environment.

Benefits & Other Compensation:

This position includes eligibility for the following benefits, subject to applicable plan terms:

• 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 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.