Sous Chef

Orchid Island Golf & Beach Club is a private member-owned club, recognized as a Distinguished Club™, located in the Town of Orchid, just north of Vero Beach, and beautifully situated on 600 acres from the ocean to the river. The club offers two fine dining restaurants, casual poolside dining, a 9th Hole Snack Shop, and banquet events.

About the role

The Sous Chef assists the Executive Chef in supervising food production for assigned dining outlets, banquet events, and other functions. Responsibilities include supervising and developing culinary staff, assisting with food production tasks, and ensuring quality and cost standards are consistently met within budget.

Responsibilities

• Directly supervises kitchen staff responsible for daily food preparation, ensuring adherence to the Club's standard recipes for cooking methods, garnishing, and portion-sizing.
• Places food and supply orders for the kitchen from established purveyors, based on business levels.
• Assists the Executive Chef in managing budgeted payroll and ensuring adherence to the payroll budget.
• Assists with menu writing, monthly inventories, pricing, requisitioning, and issuing for food production.
• Assumes complete charge of the kitchen in the absence of the Executive Chef & Executive Sous Chef.
• Supervises Utility Staff to ensure overall cleanliness of assigned areas.
• Assists the Executive Chef with employee supervision and training, sanitation and safety, menu planning, and related production activities.
• Understands and consistently follows proper sanitation practices and hygiene regulations.
• Maintains standards of quality, cost, presentation, and flavor of foods.
• Makes recommendations for maintenance, repair, and upkeep of the kitchen and equipment.
• Works in any station as assigned by the Executive Chef when needed.
• Consults with dining service personnel during daily line-ups.
• Assists in maintaining kitchen safety, including equipment, food, and supply inventories.
• Assists in food ordering and proper storage of food and supplies.
• Expedites food orders during service hours.
• Supervises, trains, and evaluates kitchen personnel; provides positive and constructive feedback to motivate and develop employees.
• Assists with Buffet presentations.
• Checks mise en place for quality before service and inspects food presentation to ensure quality standards are met.
• Reports all member and guest comments to the Executive Chef and assists in resolution.
• Upholds grooming and uniform policies with all back-of-house team members.

Requirements

• Five years of culinary experience, encompassing all phases of food preparation and kitchen operations.
• A degree from a post-secondary culinary arts program is preferred.
• Food Managers Safety Certification.

Skills

• Knowledge of safe food handling, preparation principles, and procedures for all foods produced and served.
• Familiarity with all kitchen equipment.
• Awareness of occupational hazards and safety precautions; skilled in safety practices and hazard recognition.
• Ability to effectively supervise all Culinary and Utility employees.
• Knowledge of and ability to perform required roles during emergency situations.
• Strong leadership and supervision skills.
• Flexibility in day-to-day operations.
• Ability to speak, read, and write English.

Benefits

Competitive salary and excellent benefits package.

Salaries shown on independent job search websites may reflect market averages and do not represent information obtained directly from Orchid Island. Candidates are encouraged to discuss salary specifics during the application and hiring process.