Sous Chef at Embassy Suites

The St. Joe Company; Panama City (FL); On-site; USD 60,000 - 85,000; Full time

Job summary

The St. Joe Company is seeking a Sous Chef in a fast-paced kitchen environment in Panama City, FL. The role involves planning and directing food preparation while supervising staff and assisting the Executive Chef with menu planning, inventory, and supply management.

You will ensure safety and sanitation standards, consistency in portioning, and timely, high-quality plating. Strong leadership and communication are essential to maintain morale and efficiency in a busy culinary team.

Qualifications

• Bachelor's degree in Culinary Science, Culinary Arts, or relevant field.
• Minimum of 3 years' experience in a similar role.
• Previous experience in food and beverage operations is preferred.
• Ability to read, write, speak, and communicate in basic English preferred.

Responsibilities

• Prepares food to specifications before and during operations, ensuring freshness, quality, and proper portioning.
• Properly measures and portions all food items, complying with all portion sizes, quality standards, department policies.
• Utilizes kitchen equipment safely and efficiently (knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens).
• Ensures proper food temperatures are maintained and food is stored correctly.
• Packages all products to proper specifications.
• Performs opening, closing, and side work duties as per guidelines.
• Keeps workstation and equipment clean, organized, sanitized, and stocked.
• Sets up and operates kitchen equipment.
• Manages waste control and records spoilage.
• Oversees kitchen activities, production, and training of staff.
• Ensures efficient, cost-effective operation and profitability of food production.
• Supervises cleaning and maintenance of equipment.
• Ensures high quality food presentation and timely preparation.
• Serves as Executive Chef in absence of the Executive Chef.
• Enforces standards of food quality, recipes, and presentation.
• Resolves issues and maintains positive professional attitude with staff and guests.
• Orders supplies to stock inventory; maintains morale in the culinary team.
• All other duties as assigned.

Skills

Leadership

Communication

Attention to detail

Problem-solving

Stamina under pressure

Microsoft Office

Inventory knowledge

Cooking knowledge

Education

Bachelor's degree in Culinary Science, Culinary Arts, or relevant field

Tools

Microsoft Office

Job description

Job Summary

The role of Sous Chef is responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other kitchen staff. As assistant to the Executive Chef, the Sous Chef will help with menu planning, inventory, and managing of supplies. Additionally, the Sous Chef will aid in making sure the kitchen is up to safety standards and that staff are obeying sanitation rules. During mealtimes, it is important that the Sous Chef be quick on his/her feet and be able to make smart decisions instantly.

Primary Responsibilities & Essential Functions

• Prepares food to specifications before and during operations, ensuring freshness, quality, and proper portioning
• Properly measures and portions all food items, complying with all portion sizes, quality standards, department policies
• Utilizes kitchen equipment such as knives, slicers, whips, pots, pans, warmers, steamers, grills, and ovens efficiently and safely
• Ensures proper food temperatures are maintained and food is stored correctly
• Packages all products to proper specifications
• Perform opening, closing, and side work duties according to established guidelines
• Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked
• Set up and operates kitchen equipment
• Uses waste control guidelines and records all waste on spoilage sheet
• Manage all kitchen activities, including food preparation, production, and supervision/training of kitchen staff
• Ensure efficient, cost-effective operation and profitability of food production
• Supervise and inspect all preparation and cooking equipment regularly to ensure that cleanliness, sanitation, and functioning properly
• Ensure food products, presentation, and plating are of the highest quality and prepared in a timely manner
• Assume the role as Executive Chef in their absence
• Enforce adherence to all standards of food quality, preparation, recipes, and presentation
• Resourcefully solve any issues and take control of any problematic situations as they arise
• Maintain a positive and professional approach with coworkers and guests
• Order supplies to stock inventory appropriately
• Maintain high morale amongst the culinary team
• All other duties as assigned

Qualifications

Education and Experience

• Bachelors degree in Culinary Science, Culinary Arts, or relevant field.
• A minimum of 3 years experience in a similar role
• Previous experience in food and beverage operations is preferred
• Sufficient education and literacy needed to identify and read product labels and to communicate with guests about job-related needs
• Ability to read, write, speak and communicate in basic English preferred

Knowledge, Skills, Abilities

• Detail oriented and thorough
• Ability to perform consistent work to the highest of standards
• Ability to remain discreet and respect the privacy of guests
• Ability to interact with guests in a pleasant friendly way
• Strong communication proficiency, both verbal and written
• Commitment to culinary excellence, quality, and hygiene standards
• Resourcefulness and problem-solving skills, including the ability to solve issues independently
• Stress management and ability to perform under pressure in a fast-paced environment
• Comprehensive knowledge of restaurant and kitchen operations
• Proficiency in Microsoft Office applications
• Knowledge of local ingredients, flavor profiles, and current culinary trends
• Leadership skills and ability to effectively manage and motivate a team
• Knowledge of basic mathematical and accounting skills relevant to inventory, costing, and portion control

Physical Demands

• Ability to stand for long periods of time
• Frequent bending, stopping, and kneeling
• Frequent chopping, slicing, dicing, etc
• Must be able to lift 50lbs
• Occasional typing

Working Conditions

• Primarily indoors in a kitchen environment
• Fast paced environment requires focus and stamina
• Exposure to high heat from stoves, ovens, and other cooking and kitchen equipment
• Exposure to leaning products and chemicals (with proper PPE)

The above statements are intended to describe the general nature and level of work being performed and are not an exclusive list of all duties and responsibilities. The St. Joe Company/St. Joe Resort Operations reserves the right to amend and change responsibilities to meet business and organizational needs.