Executive Sous Chef

Job Description

Job Description

We are seeking an exceptional Executive Sous Chef to join the Latitudes culinary team—an exciting opportunity for a passionate professional to contribute to one of Key West’s most iconic dining experiences. As part of an organization that views its team members as its greatest asset, we are dedicated to cultivating talent, fostering growth, and delivering excellence at every level.

Set on a private island just off the coast of Key West, Latitudes offers a truly distinctive and refined dining experience. Our elevated, award-winning menu features the finest local seafood and premium steaks, artfully prepared with a sophisticated tropical influence. In 2025, Latitudes was recognized as one of OpenTable’s Top 100 Romantic Restaurants and honored with the Tripadvisor Travelers’ Choice Award—distinctions that reflect our unwavering commitment to culinary excellence and memorable guest experiences.

This role is ideal for a driven culinary professional who thrives in a high-performance, fast-paced environment and is passionate about leadership, creativity, and precision. The Executive Sous Chef plays a pivotal role in supporting and managing daily kitchen operations, mentoring team members, and ensuring consistency, quality, and innovation across all offerings.

The ideal candidate brings a minimum of two years of experience in a comparable role, coupled with a genuine passion for culinary excellence, team leadership, and delivering a truly elevated dining experience. A steadfast commitment to quality, consistency, and the highest standards of culinary hospitality is essential.

Benefits:

• Health Insurance
• Dental Insurance
• Life Insurance
• Vision Insurance
• 401(k)
• Free Associate Parking
• Free Meal for every shift worked
• 25% Discount in Resort Outlets
• Hotel Discounts with OPL
• Friends and Family Discount

Responsibilities:

• Sets up and execute hot food for restaurant 
• Sets up and execute breakfast hot food for banquet events
• Responsible for managing all sous chefs, line cooks, production cooks, breakfast buffet attendants and stewards
• Is responsible for training and mentoring all sous chefs and hourly associates
• Addressing all kitchen-related problems and incidences in a timely and effective manner
• Completes all opening, daily, and weekly checklists when necessary
• Understands state health codes and follows all company standard operating procedures
• Ensuring all health and safety standards are upheld by enforcing high sanitation standards
• Works as a team for all banquets and buffets with a “can do” attitude
• Works with all of culinary management team to help take care of product, multi-tasking as well as the ability to work fast and efficiently
• Is responsible for daily vendor orders while keeping coolers and store rooms organized
• Is responsible for setting up, maintaining operations, breaking down hot and cold stations
• Planning and preparing special occasion menus including holiday brunches and buffets
• Developing unique and visually appealing plating designs for new dishes

Qualifications:

• High School Diploma/GED a plus but not required
• Previous experience a plus
• Must be able to work long hours, weekends, evenings and holidays
• Must have a high standard of cleanliness and understanding of food safety practices
• Must be clear and concise with verbal and written communication including emails
• Must understand all kitchen equipment and communicate issues with the engineering department

The company also conducts post-offer employment verifications, motor vehicle, and criminal background checks. 

We are an Equal Opportunity Employer. This company does not and will not discriminate in employment and personnel practices on the basis of race, sex, age, handicap, religion, national origin or any other basis prohibited by applicable law.