Sous Chef - Hamilton's Kitchen

The Alfond Inn at Rollins; Winter Park (FL); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Health insurance coverage (up to 80%)

401K with discretionary yearly match

Life insurance (group term)

Paid PTO and 7 holidays

Earned wage access program

Employee Assistance Program (EAP)

Travel discounts for staff

Job summary

The Alfond Inn at Rollins in Winter Park, FL is seeking an experienced Sous Chef to lead kitchen operations and drive culinary excellence. You will collaborate with the Executive Chef on seasonal menus, manage line cooks, and ensure top-quality dishes while maintaining strict health and safety standards.

We value team growth and community, offering competitive benefits, professional development, and a collaborative, family-oriented work culture.

Qualifications

• Minimum 2 years of high-volume kitchen management experience.
• Culinary degree or equivalent combination of education and work experience.
• Serve Safe Certification and Allergy Awareness Training preferred.

Responsibilities

• Collaborate with the Executive Chef to develop seasonal menus using local ingredients and global flavors.
• Oversee food preparation to ensure recipes, portions, and quality meet standards.
• Ensure health, safety, and sanitation guidelines are followed at all times.
• Supervise kitchen staff including cooks and prep cooks; mentor and train team.
• Coordinate ordering, inventory, and production scheduling to minimize waste.

Skills

Culinary skills

Food cost control

Kitchen equipment

Knife skills

Expediter

Garde manger

Food safety

Education

Culinary degree

Serve Safe Certification

Allergy Awareness Training

Tools

Sanitation knowledge

Job description

We’re more than just a team - we’re a community dedicated to making a difference every day.

At The Alfond Inn and Olympia Hospitality, we create a fun, supportive environment where growth never stops, and success is celebrated together. Guided by our values of continuous improvement, accountability, concern for others, and trust, we foster a culture of collaboration and integrity. If you’re passionate, driven, and ready to thrive, we’d love to have you on our team.

The Sous Chef is responsible for the preparation of high quality meals in accordance with company standards, menu specifications and production schedules set forth by the Executive Chef; and maintaining and adhering to the health and food safety program at all times per state and federal regulations. This position oversees kitchen staff in the preparation/production of all meal periods.

Join a Team that Puts Your Well-Being First!

At Olympia Hospitality, we believe in supporting our employees both in and out of the workplace. When you join us, you’re not just getting a job - you’re joining a family-first organization that cares about your health and wellness, your future, and your overall satisfaction.

Here’s how we show our commitment:

• Health Coverage That Works for You: We contribute up to 80% toward individual health plans and offer affordable dental and vision insurance. Plus, with FSA and HSA options, you can plan for your healthcare costs your way.
• Secure Your Future: With our 401K plan and discretionary yearly match, you can build the financial future you deserve.
• Peace of Mind: We provide paid group term life insurance for select positions, 50% shared cost short-term disability, and you have the option to purchase additional employee paid life insurance.
• Time for You: Enjoy our robust PTO plan and 7 paid holidays to maintain work-life balance. Need quick access to your paycheck? Our earned wage access program has you covered!
• Additional Support: From our Employee Assistance Program (EAP) to a sober support network, and our commitment to being a recovery-friendly workplace, we're here to help you thrive personally and professionally.
• Perks: Love to travel? Enjoy exclusive hotel travel discounts as a member of our team. Additional benefits may be available based on property specific locations!

We’re more than just a business—we’re a values-driven organization that believes in creating an environment where every team member can thrive. Our core values guide everything we do, from how we interact with each other to how we serve our guests and community. Join us at Olympia Hospitality and take the next step toward a fulfilling, balanced, and supported career.

Responsibilities

• Collaborate with the Executive Chef to develop innovative and seasonal menus that showcase the restaurant’s culinary expertise and creativity, incorporating fresh, locally sourced ingredients and international flavors.
• Contribute to menu planning and recipe development, including creating and testing new dishes, specials, and tasting menus, and ensuring that all menu items meet quality and cost standards.
• Oversee food preparation and cooking activities, ensuring that dishes are prepared according to established recipes, portion sizes, and quality standards, and that food safety and sanitation guidelines are followed at all times.
• Supervise and assist kitchen staff in various culinary tasks, including chopping, slicing, dicing, marinating, sautéing, grilling, roasting, and baking, to ensure consistency and excellence in food presentation and taste.
• Coordinate and manage kitchen operations, including ordering and inventory management, production scheduling, and equipment maintenance, to ensure smooth and efficient workflow and minimize waste and downtime.
• Maintain a clean, organized, and sanitary kitchen environment at all times, including workstations, storage areas, and equipment, and ensure compliance with health and safety regulations and food handling procedures.
• Train, mentor, and supervise kitchen staff, including cooks, line cooks, and prep cooks, providing guidance, feedback, and coaching to enhance their culinary skills, teamwork, and performance.
• Conduct regular training sessions and workshops on culinary techniques, menu items, and food safety practices, and ensure that all kitchen staff are properly trained and certified in food handling and safety procedures.
• Monitor food quality, presentation, and taste, and conduct regular taste tests and quality checks to ensure that all dishes meet the restaurant's standards of excellence and guest expectations.

Technical Skills:

• Must have strong Culinary/cooking skills - skilled in different styles of cooking
• Food cost analysis, i.e., knowledge of food ordering, inventories, labor control
• Thorough knowledge and understanding of kitchen equipment use and operation
• Knife skills, grill, broiler, sauté and Expediter skills; garde manger experience
• Financial understanding in food costs and minimizing waste in the kitchen

Experience / Education:

Minimum 2 years’ of high volume kitchen management; catering/banquet experience, management or previous supervisory experience in food and beverage operations preferred; Culinary degree desirable or equivalent combination of education and work; previous experience with employee coaching and counselling as well as documentation; experience with documenting and enforcing food safety procedures and workplace safety procedures, as well as purchasing, receiving and inventory control. Serve Safe Certification and Allergy Awareness Training strongly preferred

The Olympia Companies is an equal opportunity employer and is committed to providing employment opportunities to qualified applicants without regard to such characteristics as race, color, religion, age, sex, sexual orientation, gender identity or expression, national origin, disability, genetic information, protected veteran status or any other factor protected by applicable law.