Sous Chef at Fish Out Of Water, WaterColor Resort

The St. Joe Company; Santa Rosa Beach (FL); On-site; USD 45,000 - 60,000; Full time

Job summary

A leading company in the restaurant industry is seeking a Sous Chef for their WaterColor Resort location. The role involves planning and directing food preparation, supervising kitchen staff, and ensuring high standards of food quality and safety. The ideal candidate will have a culinary degree and several years of experience in food and beverage operations.

Qualifications

• At least 3 years of experience in a similar role.
• Experience in Food and Beverage operations.

Responsibilities

• Prepare food according to specifications during operations.
• Oversee all kitchen activities, including food prep and staff training.
• Ensure high-quality food presentation and timely service.

Skills

Communication

Problem Solving

Stress Management

Leadership

Education

Bachelor's degree in culinary science

Tools

Microsoft Office

Job description

Sous Chef at Fish Out Of Water, WaterColor Resort

Join to apply for the Sous Chef at Fish Out Of Water, WaterColor Resort role at The St. Joe Company

Sous Chef at Fish Out Of Water, WaterColor Resort

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Job Summary: The Sous Chef is responsible for planning and directing food preparation in a kitchen. This involves supervising kitchen staff, assisting the Executive Chef with menu planning, inventory, and managing supplies. The Sous Chef ensures safety standards and sanitation rules are followed. During mealtimes, the Sous Chef must be quick, decisive, and efficient.

Job Responsibilities:

1. Prepare food according to specifications during operations.
2. Measure and portion all food items accurately, adhering to quality standards and policies.
3. Utilize kitchen equipment such as knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens, etc.
4. Maintain proper food temperatures and storage.
5. Ensure freshness and quality of menu items.
6. Package products correctly.
7. Perform opening, closing, and side work duties as instructed.
8. Keep workstation and equipment clean, organized, sanitized, and stocked.
9. Follow health codes and sanitation regulations.
10. Set up and operate kitchen equipment.
11. Manage waste according to guidelines and record spoilage.
12. Oversee all kitchen activities, including food prep, production, and staff training.
13. Ensure efficient, cost-effective operations and profitability.
14. Supervise and inspect equipment for cleanliness and functionality.
15. Ensure high-quality food presentation and timely service.
16. Act as Executive Chef in their absence.
17. Adhere to standards of food quality, preparation, and presentation.
18. Resolve issues resourcefully and handle problematic situations.
19. Maintain professionalism and positive relationships with coworkers and customers.
20. Order supplies and manage inventory.
21. Maintain high morale among the culinary team.
22. Perform other duties as assigned.

Qualifications:

Education and Experience:

• Bachelor's degree in culinary science or relevant field.
• At least 3 years of experience in a similar role.
• Experience in Food and Beverage operations.
• Ability to read labels and communicate effectively with guests.

Knowledge, Skills, & Abilities:

• Excellent communication skills.
• Commitment to culinary and hygiene standards.
• Resourcefulness and problem-solving abilities.
• Stress management skills.
• Knowledge of restaurant kitchen operations.
• Detail-oriented and thorough.
• Discretion and respect for guest privacy.
• High standards of work quality.
• Friendly interaction with guests.
• Proficiency in Microsoft Office.
• Knowledge of local ingredients and flavors.
• Ability to develop recipes aligned with current trends.
• Leadership skills to guide a team.
• Independent problem-solving skills.
• Basic mathematical and accounting skills.

Seniority level

• Mid-Senior level

Employment type

• Full-time

Job function

• Other

Industries

• Restaurants

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