Sous Chef

Overview Chart House Longboat Key, FL Sous Chef Join the team at Chart House Longboat Key as a Sous Chef and bring your culinary leadership to one of the area’s most stunning waterfront destinations. Set against the backdrop of Sarasota Bay, this high-volume, upscale dining environment offers the perfect blend of elevated cuisine and a resort-style atmosphere where every shift feels like an escape. As Sous Chef, you’ll play a key role in leading the kitchen, driving quality and consistency, and developing your team while building a long-term career with a nationally recognized brand. If you’re ready to grow your leadership in a beautiful, high-energy setting, this is your opportunity to make your mark at an iconic location. Benefits Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401(k) Paid time off Monthly discretionary bonus potential Responsibilities Ensuresexcellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthlyinventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 2 years of Culinary Management experience in an upscale / fine dining establishment Strong knowledge and attention to detailon back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolutionskills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus EOE #J-18808-Ljbffr The Post Oak