Upscale Resort Sous Chef — Redfish Grill

BENCHMARK; Florida, United States, Northern America, Americas; Hybride; USD 65 000 - 90 000; Plein temps

Avantages offerts par ce poste

Medical/Dental/Vision

Life Insurance

Disability Insurance

PTO & Holidays

401(k) with Company Match

Commuter Toll Programs

Complimentary Daily Shift Meal

Résumé du poste

South Seas Resort on Captiva Island is seeking an experienced Sous Chef to oversee daily kitchen operations at Redfish Grill. You will work with the Executive Chef to maintain high-quality seafood and contemporary American cuisine, lead a culinary team, and manage food costs in a fast-paced resort setting.

The ideal candidate has 3–5 years of progressive culinary experience, a culinary degree or equivalent, and strong leadership, organizational, and food-safety skills.

Qualifications

• Minimum of 3–5 years of progressive culinary experience in an upscale restaurant, luxury resort, hotel, or comparable high-volume dining environment.
• Culinary degree or formal culinary training preferred; equivalent professional experience considered.
• ServSafe Food Protection Manager Certification preferred or ability to obtain certification.

Responsabilités

• Oversee daily kitchen operations for Redfish Grill, ensuring efficient food preparation, production, and service.
• Assist the Executive Chef in executing menus, daily specials, seasonal offerings, and culinary initiatives.
• Maintain consistent food quality, flavor, portion sizes, presentation, and recipe standards.
• Supervise food preparation and cooking techniques to ensure adherence to established culinary standards.
• Demonstrate strong knowledge of seafood preparation, proteins, sauces, and contemporary culinary techniques.
• Ensure timely execution of food orders while maintaining quality during high-volume dining periods.
• Monitor food production, preparation, and plating to ensure exceptional guest dining experiences.
• Collaborate with restaurant management and front-of-house leadership to ensure seamless service and guest satisfaction.
• Assist with special events, private dining experiences, and resort culinary functions as needed.
• Supervise, train, coach, and develop culinary team members, including line cooks, prep cooks, and kitchen support staff.
• Provide hands-on leadership during daily operations, including peak service periods.
• Assist with scheduling, staffing levels, and daily work assignments based on business demands.
• Foster a positive, professional, and team-oriented kitchen environment.
• Ensure culinary team members understand and consistently follow recipes, preparation methods, and presentation standards.
• Support onboarding, training, performance management, and ongoing development of culinary staff.
• Lead by example, demonstrating professionalism, accountability, and a strong commitment to culinary excellence.
• Assist with food ordering, inventory management, product rotation, and proper storage procedures.
• Monitor food costs, portion control, waste reduction, and overall kitchen efficiency.
• Support purchasing and vendor coordination to maintain product quality and availability.
• Ensure proper receiving, labeling, storage, and handling of all food products.
• Maintain appropriate inventory levels while minimizing waste and controlling expenses.
• Assist in achieving departmental financial goals through effective labor and food cost management.
• Ensure compliance with all food safety, sanitation, and health department regulations.
• Maintain a clean, safe, organized, and efficient kitchen environment.
• Enforce proper food handling, temperature controls, labeling, and storage procedures.
• Ensure kitchen equipment is properly maintained, cleaned, and operated safely.

Connaissances

Culinary leadership

Seafood preparation

Menu execution

Food cost management

Staff development

Food safety

Formation

Culinary degree or formal culinary training

Description du poste

South Seas Resort on Captiva Island is seeking an experienced Sous Chef to oversee daily kitchen operations at Redfish Grill. You will work with the Executive Chef to maintain high-quality seafood and contemporary American cuisine, lead a culinary team, and manage food costs in a fast-paced resort setting.

The ideal candidate has 3–5 years of progressive culinary experience, a culinary degree or equivalent, and strong leadership, organizational, and food-safety skills.