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, establishes relationships with residents, and assumes control of kitchen operations in the absence of the Executive Chef.

Responsibilities

• Possess strong interpersonal skills and communicate effectively with residents and team members.
• Stay current with industry concepts, practices, and procedures aligned 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 professionalism and a positive attitude under all circumstances.
• Supervise catering (food and beverage) for functions.
• Actively participate in prep and daily kitchen setup.
• Maintain high energy and passion throughout service hours.
• Manage inventory and ordering efficiently and timely.
• Operate within budgeted financial guidelines for inventory and product controls.
• Foster an “I Love My Job” environment that enhances 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, including staff 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.
• 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, weekends, and holidays.
• 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 and paid holidays.
• 401k with company match.

Pay

$65,000 annually

Schedule

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