Sous Chef - Lead Innovative Menus in High-Volume Kitchen

The Alfond Inn; Winter Park (FL); On-site; USD 55,000 - 75,000; Full time

Job summary

The Alfond Inn in Winter Park, FL is seeking a capable Sous Chef to lead high-volume kitchen operations under the Executive Chef. You will oversee prep, production, and execution of meals across service periods, ensuring quality and safety standards are met.

Ideal candidates bring at least 2 years of leadership in busy kitchens, a culinary degree or equivalent, and a comfort with coaching staff. Serve Safe certification is preferred; the role offers stable, full-time hours in a guest-focused

Qualifications

• 2+ years in high-volume kitchen management; catering/banquet experience preferred.
• Culinary degree desirable or equivalent; coaching/supervisory experience valued.
• Serve Safe Certification and Allergy Awareness Training strongly preferred.

Responsibilities

• Collaborate with the Executive Chef to develop seasonal menus using fresh, local ingredients.
• Contribute to menu planning, recipe development, tastings, and cost management.
• Oversee food prep and cooking; ensure adherence to recipes, portions, and standards.
• Supervise kitchen staff across tasks: prepping, sautéing, grilling, roasting, baking.
• Coordinate ordering, inventory, scheduling, and equipment maintenance.
• Maintain a clean, sanitary kitchen; ensure health and safety compliance.
• Train and mentor staff; provide feedback and coaching on skills.
• Conduct regular training sessions on culinary techniques and safety.
• Monitor food quality, presentation, and taste; perform regular taste tests.

Skills

Culinary skills

Food cost analysis

Kitchen equipment knowledge

Knife skills/expediter

Safety/compliance

Waste minimization

Education

Culinary degree (desirable)

Serve Safe Certification (preferred)

Job description

The Alfond Inn in Winter Park, FL is seeking a capable Sous Chef to lead high-volume kitchen operations under the Executive Chef. You will oversee prep, production, and execution of meals across service periods, ensuring quality and safety standards are met.

Ideal candidates bring at least 2 years of leadership in busy kitchens, a culinary degree or equivalent, and a comfort with coaching staff. Serve Safe certification is preferred; the role offers stable, full-time hours in a guest-focused