St. Joe Club & Resorts

  • Sous Chef (Hourly)

    Job Locations US-FL-Santa Rosa Beach
    Posted Date 5 months ago(7/2/2018 5:28 PM)
    Job ID
    # of Openings
    Location Name
    WaterColor Inn & Resort
  • Overview

    Position Type: Year Round, Salary $40-$45,000 annually
    Position Status: Full Time
    Open. Must be available to work weekends and holidays.


    Primary Responsibility

    Assists in the direct supervision of culinary staff, food production, scheduling, training, maintaining quality standards and food cost control so as to create quality food products. Required to work a team as a professional and provide seamless service. Must have the ability to deliver a consistent, superior, quality food product and service. Must be able to build relationships with the members and guests, addressing them by name and checking tables during the hours of operation. To understand what the operation needs to succeed by working closely with the front of the house servers and managers. Must display discipline with hard work, the kind of focused effort that shows self-control. Create a positive safe work environment that shows respect and courtesy to all employees and members. Consistently exceed the expectations of St. Joe Club & Resorts as it applies people, product and profit. To display an exceptional leadership role through passion and inspiration that will take your team to the next level of excellence.


    • Oversees and manages food preparation for a specific area of the kitchen (i.e. restaurant line, banquets, shifts). Supervises and ensures production of consistently high quality food.
    • Adheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records, food costing sheets, etc. Ensures that all recipes are followed and prepared on a consistent basis.
    • Monitors and checks the maintenance of all kitchen equipment daily.
    • Maintains and directs a quality sanitation program.
    • Assists Executive Chef with the ordering of all food products
    • Assigns duties to associates for efficient operation of the kitchen
    • Maintains and evaluates existing food concepts. Assists in the development of new food concepts.
    • Assists in the achievements of budgetary objectives for the Food & Beverage Department
    • Process requisitions for supplies quickly and accurately.
    • Trains and supervises associates in the proper preparation of menu items and operation of equipment. Assists in developing ongoing training programs.
    • Ensures proper receiving, storage (including temperature setting) and rotations of food products so as to comply with health department regulations.
    • Assists the Manager in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; address complaints and resolving problems.
    • Assists in the management of department members that may include, but is not limited to Cooks and Stewards.
    • Regular and reliable attendance
    • Incorporates safe work practices in job performance.



     Physical Requirements













    Walking,   Climbing Stairs




    Lift/Carry   up to 50 lbs.












    Outdoor   Environment/Heat Exposure








    Kneel,   crouch, crawl












    Overhead   Reach









    • Certificate from college, technical school or accredited facility; or one to two years related experience and/or training; or equivalent combination and experience. Culinary School education requested.
    • Previous culinary experience of 3 to 5 years in a leadership role at an upscale restaurant required.
    • Ability to read and speak English may be required in order to perform the duties of the job (the associates may be required to communicate with English speaking customers or co-workers, the manuals for equipment the associates may use are in English).
    • Knowledge and implementation of accepted sanitation standards and applicable health codes. Certificate of Certification Serve Safe Standard practices.
    • Pleasant and courteous manner essential to employees, service staff and members. Respectful to all the team.
    • Attention to detail, self-disciplined with a passion and desire to create excellent cuisine on a consistent basis.
    • Flexible hours are required.
    • Positive attitude that exercises service from the heart, a commitment to servicing the team and quest in a leadership role that displays an optimistic attitude to doing whatever it takes to make our guest, members and staff happy.
    • A leadership role of developing cooks and staff to the next level.
    • Accountable to the budget as it relates to food cost, labor cost and guest satisfaction.
    • Able to work with Excel, Microsoft word and micros as it relates to costing menus and creating menus.


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