Sous Chef

Sous Chef, Full Time We're hiring a Full Time Sous Chef for The Club at The Dunes in Florida! Ideal candidates are dependable, well‑organized, detail‑oriented, and able to thrive in a fast‑paced environment. They should demonstrate strong communication and interpersonal skills, possess management and leadership capabilities, and have experience assisting the Executive Chef in building a motivated, professional staff to run a highly efficient, service‑oriented kitchen and banquet operation. Candidates must have proven experience in food production and presentation as directed by the Executive Chef, and be willing to work weekends and holidays. Competitive compensation starting at $60,000. Responsibilities Evaluate food products to assure quality standards are consistently attained Perform daily walk‑throughs to ensure full compliance with Dept. of Health regulations Uphold Troon Food and Beverage policies Ensure proper handling/storage of all food items in accordance with sanitation/health regulations Maintain high standards of personal hygiene Supervise daily food production operations Ensure that the customer’s expectations are consistently exceeded at all times Implement and support all course policies and programs as communicated by management Perform specialty projects as assigned by the Executive Chef Take responsibility for kitchen operations in the absence of the Executive Chef Perform other duties as assigned by supervisor or manager Education and Experience Requirements 3+ years of fine dining experience Strong supervisory and leadership skills Dependable and able to work well in a fast‑paced environment Well organized and detail‑oriented Strong communication and interpersonal skills Proficient in Microsoft Word, Excel, and Outlook ServSafe certified preferred Working Conditions Physical activity including long periods (6‑8 hours) of standing, walking, bending, and scooping Frequent use of arms and hands, including reaching and lifting up to 30 lbs Use of sight, reading, wrist movement to serve meals and beverages, operate food service equipment and clean food service areas Specific vision requirements include close, distance, color, peripheral vision, and depth perception Noise level typically moderate to loud Work extended hours during golf and holiday seasons; weekends and holidays required #J-18808-Ljbffr