Sous Chef - Luxury Resort Kitchen Leader

Highgate; Saint Pete Beach (FL); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Life insurance

401(k) retirement plan

Job summary

Highgate Hotels' TradeWinds Resort in Saint Pete Beach, FL, seeks a proactive Sous Chef to lead kitchen operations and ensure exceptional food quality in a high-end 300-seat restaurant.

You will develop menus with the Chef de Cuisine, manage food cost and production, train staff, and uphold resort standards while working closely with F&B leadership. This role requires strong leadership, budget awareness, and a warm hospitality mindset.

Qualifications

• 4+ years in progressive kitchen roles, or culinary graduate with 2+ years in hotels.
• Knowledge of F&B prep techniques, health rules, liquor laws.
• Long hours and physical demands are possible.
• Ability to supervise 20+ cooks and other kitchen staff.
• Strong communication with staff and guests.
• Experience in budget management and inventory control.

Responsibilities

• Oversee daily kitchen operations for a high-end 300-seat restaurant.
• Supervise cooks and staff; coach and train to ensure standards.
• Plan menus and coordinate with Chef de Cuisine for quality and presentation.
• Monitor food quality, cost, and production controls.
• Prepare reports on inventory, production costs, and budgets.
• Ensure compliance with safety, sanitation, and company policies.
• Collaborate with vendors for supplies and equipment.

Skills

Progressive kitchen leadership

F&B knowledge

Communication

Staff coaching

Budget awareness

Quality control

Safety compliance

Menu planning

Multitasking

Guest service

Job description

Highgate Hotels' TradeWinds Resort in Saint Pete Beach, FL, seeks a proactive Sous Chef to lead kitchen operations and ensure exceptional food quality in a high-end 300-seat restaurant.

You will develop menus with the Chef de Cuisine, manage food cost and production, train staff, and uphold resort standards while working closely with F&B leadership. This role requires strong leadership, budget awareness, and a warm hospitality mindset.