The Lodge & Club Ponte Vedra Beach
0120 - SEAVIEW - SOUS CHEF
The Lodge & Club Ponte Vedra Beach, Ponte Vedra Beach, Florida, United States, 32082
The Lodge & Club Ponte Vedra Beach is seeking a Sous Chef who will supervise kitchen staff, maintain operational efficiency, and contribute to menu planning and execution. The ideal candidate is a hands-on leader with strong culinary skills, a passion for excellence, and the ability to inspire and develop a high-performing team.
Responsibilities
Assist in the selection, training, evaluation, leadership, motivation, coaching, and discipline of all kitchen staff involved in food production to ensure compliance with cultural and core standards. Support the planning, development, and execution of recipes, ensuring proper preparation, consistency, and presentation of all food items through both production and demonstration. Oversee the production of food items, ensuring high standards of quality, taste, and presentation are maintained at all times. Manage labor and operational costs by overseeing scheduling, budgeting, purchasing, and inventory control to ensure efficiency and cost-effectiveness. Ensure all sanitation standards are upheld in compliance with Lodge & Club Ponte Vedra policies and local, state, and federal health regulations, maintaining a clean and organized kitchen environment. Assist with the set-up and cleaning of operational areas to ensure readiness and cleanliness throughout the shift. Implement and maintain control systems to guarantee portion consistency and food quality, while monitoring food deliveries to ensure they meet established specifications. Promote a culture of quality and accountability in food preparation. Maintain strong communication with team members and other departments to ensure smooth operations and participate in regular meetings to support interdepartmental coordination. What You Bring
College degree preferably in hotel/restaurant management or culinary arts, or equivalent culinary experience required. Three to five years previous experience in a culinary/food & beverage line position, or one to two years in a supervisory or assistant manager position. Fine dining operations/Luxury hospitality is a requirement. Working knowledge of division and operating culinary operations. Ability to operate computer equipment and other food & beverage computer systems. Ability to operate and utilize culinary production equipment and tools. Ability to read, write, and speak English. Must be able to obtain any required food handing or sanitation certifications required by local or state agencies. Preference for candidates already certified. Compensation
Commensurate with experience Schedule
Varied schedule including weekdays, weekends, and holidays. Benefits
Paid Vacation/Holidays/Sick Medical Insurance Dental Insurance Disability Insurance Life Insurance Vision Insurance Dry Cleaning/Laundry Free Parking Staff Cafe 401K EQUAL OPPORTUNITY EMPLOYER DRUG-FREE WORKPLACE Job details
Seniority level: Mid-Senior level Employment type: Full-time Job function: Management Industries: Hospitality
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Assist in the selection, training, evaluation, leadership, motivation, coaching, and discipline of all kitchen staff involved in food production to ensure compliance with cultural and core standards. Support the planning, development, and execution of recipes, ensuring proper preparation, consistency, and presentation of all food items through both production and demonstration. Oversee the production of food items, ensuring high standards of quality, taste, and presentation are maintained at all times. Manage labor and operational costs by overseeing scheduling, budgeting, purchasing, and inventory control to ensure efficiency and cost-effectiveness. Ensure all sanitation standards are upheld in compliance with Lodge & Club Ponte Vedra policies and local, state, and federal health regulations, maintaining a clean and organized kitchen environment. Assist with the set-up and cleaning of operational areas to ensure readiness and cleanliness throughout the shift. Implement and maintain control systems to guarantee portion consistency and food quality, while monitoring food deliveries to ensure they meet established specifications. Promote a culture of quality and accountability in food preparation. Maintain strong communication with team members and other departments to ensure smooth operations and participate in regular meetings to support interdepartmental coordination. What You Bring
College degree preferably in hotel/restaurant management or culinary arts, or equivalent culinary experience required. Three to five years previous experience in a culinary/food & beverage line position, or one to two years in a supervisory or assistant manager position. Fine dining operations/Luxury hospitality is a requirement. Working knowledge of division and operating culinary operations. Ability to operate computer equipment and other food & beverage computer systems. Ability to operate and utilize culinary production equipment and tools. Ability to read, write, and speak English. Must be able to obtain any required food handing or sanitation certifications required by local or state agencies. Preference for candidates already certified. Compensation
Commensurate with experience Schedule
Varied schedule including weekdays, weekends, and holidays. Benefits
Paid Vacation/Holidays/Sick Medical Insurance Dental Insurance Disability Insurance Life Insurance Vision Insurance Dry Cleaning/Laundry Free Parking Staff Cafe 401K EQUAL OPPORTUNITY EMPLOYER DRUG-FREE WORKPLACE Job details
Seniority level: Mid-Senior level Employment type: Full-time Job function: Management Industries: Hospitality
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