Sous Chef

Purpose: The Latitude Sous Chef assists the Executive Chef with the overall dining program and execution of all aspects of the culinary experience for the property, from daily restaurant operations to catering and special events. This role maintains a clean, organized kitchen and a skilled culinary staff while establishing relationships with residents and assuming control of kitchen operations in the absence of the Executive Chef.

Responsibilities

• Leadership:
  • Possess strong interpersonal skills to interact and communicate successfully with residents and team.
  • Stay current with industry concepts, practices, and procedures aligning with the Latitude Margaritaville Brand.
  • Collaborate with the Executive Chef to create vibrant menus reflecting the Latitude Margaritaville Lifestyle.
  • Be hands-on and capable of working any kitchen position.
  • Ensure all safety procedures are followed and the kitchen meets federal, state, and local health, safety, and sanitation standards.
  • Maintain a positive attitude and professionalism under all circumstances.
• Daily Operations and Customer Experience:
  • Supervise catering (food and beverage) for functions.
  • Actively participate in prep and daily kitchen setup.
  • Maintain high energy and passion throughout service hours.
  • Demonstrate strong inventory and ordering abilities in a timely and efficient manner.
  • Understand financial goals and operate inventory and product controls within budgeted guidelines.
  • Create an “I Love My Job” environment that enlivens the Margaritaville Latitude Lifestyle.
  • Comply with all local ordinances and regulations.
  • Lead staff through all service types (a la carte, buffet, etc.).
  • Maintain a spotless kitchen and ensure proper hygiene by monitoring staff for clean uniforms, grooming, and food handling.

Requirements

• High school graduate; degree from a culinary institute preferred.
• ServSafe certified.
• 3-5 years of leadership experience in a full-service kitchen; hotel, country club, or resort experience preferred.

Skills

• Strong leadership skills with the ability to develop a team.
• Proficiency in Microsoft Windows software, online ordering platforms, and inventory controls.
• Ability to process payroll and manage employee schedules through an online portal.
• Willingness to work nights and weekends.
• Current with culinary and dining trends and styles.
• Ability to follow instructions and execute tasks in the absence of the Executive Chef.
• Excellent communication (listening, verbal, and written), organizational, and problem-solving skills.
• Team player who can also work independently.

Benefits

• Choice of multiple medical plans, dental, and vision coverage.
• Time off benefits, paid holidays, and a 401k with company match.

Pay

$65,000 annually

Schedule

Open availability required—evenings, weekends, and holidays. Occasional travel may be required for training and company functions.