Sous Chef (Beach Club)

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process. Full Time Full-Time Palm Beach Gardens, FL, US 4 days ago Requisition ID: 1252 Sous Chef Department: Culinary Reports To: Senior Sous Chef, Chef De Cuisine, or Executive Chef The Sous Chef supports the day-to-day culinary operations across assigned outlets at Frenchman’s Creek Beach & Country Club. This position acts as the direct leader between Chefs de Partie and upper culinary management, ensuring consistent food quality, smooth service execution, and adherence to culinary standards. The Sous Chef supervises line-level culinary staff, supports menu execution, and maintains operational flow while upholding Frenchman’s Creek’s commitment to excellence, hospitality, and member satisfaction. This role requires strong culinary skill, effective communication, and the ability to lead, teach, and inspire cooks and Chefs de Partie. Essential Duties and Responsibilities Oversee production and service for assigned kitchens, ensuring quality, timing, and consistency. Lead mise en place execution, station readiness, and service flow. Support Chef de Cuisine with a la carte service, banquets, buffets, and special events. Supervise and mentor Chefs de Partie and Cooks I–III, promoting continuous skill development. Provide daily coaching, constructive feedback, and hands‑on training. Conduct or support pre‑service meetings and team briefings. Assist with recipe development, menu changes, and daily specials. Uphold Frenchman’s Creek culinary standards and ensure proper flavor profiles, technique, and presentation. Assist in controlling food and labor costs within established goals. Enforce HACCP, ServSafe, and all health department policies. Maintain proper sanitation, equipment cleanliness, and kitchen organization. Promote a clean and safe working environment at all times. Ensure accurate inventory rotation, proper storage, and waste reduction. Offer input on improvements to efficiency, workflow, and guest offerings. Foster a professional culture grounded in teamwork, respect, and quality. Ensure recipe accuracy, plate presentation standards, and portion control. Monitor inventory and communicate shortages or par level needs. Ensure efficiency of service, especially during peak hours and events. Follow company policy and procedures. Supervisory Responsibilities Supervises Chefs de Partie and Cook I–III team members in daily operations. Participates in interviewing, training, performance feedback, and development planning. Qualifications Strong culinary knowledge and refined cooking techniques. Proven leadership, communication, and team‑building skills. Ability to multitask, maintain composure, and execute in high‑volume environments. Flexibility to work extended hours, weekends, holidays, and peak‑season demands. Education and/or Experience Experience: 5–7 years of professional kitchen experience, including supervisory responsibilities. Education: Degree or certificate in Culinary Arts preferred. Language Skills Ability to read, write, and speak in English preferred. Mathematical Skills Ability to measure and calculate ingredients, adjust recipes, and follow portioning guidelines. Reasoning Ability Able to troubleshoot, adapt to changing needs, solve problems with sound judgment and make appropriate leadership decisions. Physical Demands Regularly required to stand, walk, use hands, reach, stoop, kneel, crouch, talk, hear, taste, and smell. Must regularly lift and/or move up to 25 lbs, and occasionally up to 50 lbs. Work Environment Exposure to hot and cold conditions, moving mechanical parts, humidity, and airborne particles may occur. Noise level is usually moderate to high. Safety We need to always work safely and assist others to work safely by following departmental and company safety procedures. #J-18808-Ljbffr Frenchman's Creek Inc