Culinary Sous Chef and Hospitality

At Rosewood Hotel Group, we answer The Calling. The Culinary team is at the heart of delivering Rosewood Residences' exceptional dining experiences, combining creativity, precision, and passion to create memorable moments for every resident. Working within a refined residential culinary environment, the team is dedicated to upholding the highest standards of quality, presentation, and personalized service. The Culinary Demi Chef is a developing culinary professional who holds station accountability while maintaining the flexibility to support the team across multiple areas of kitchen operations, contributing to seamless service and a collaborative kitchen culture.
At Rosewood Residences Lido Key, we are committed to delivering exceptional, personalized service in a luxury coastal setting. As Culinary Demi Chef, you are stepping into greater ownership of your craft. You hold an assigned station and are accountable for its consistent performance, while also cross-training across kitchen functions to build versatility and deepen your understanding of the full culinary operation. Own and maintain an assigned kitchen station, taking accountability for preparation, execution, quality, and cleanliness throughout every service period.
Cross-train across additional kitchen stations and functions to develop versatility and support team coverage needs.
Collaborate closely with the Culinary Head Chef and Culinary Sous Chef to align on daily priorities and mise en place requirements.
Accommodate dietary restrictions, food allergies, and personalized resident requests accurately and with care.
Maintain a clean, organized, and safe workstation in compliance with food safety, sanitation, and HACCP standards.
Ensure proper food handling, storage, labeling, and temperature control at all times.
Support Culinary Steward team members through on-the-job guidance and example-setting within the kitchen environment.
Assist with inventory, stock rotation, and waste reduction practices as directed.
Participate in special dining experiences, resident events, and private dining setups as required.
Actively pursue skill development opportunities and embrace feedback as a pathway to growth within the culinary team.

The ideal candidate is an emerging culinary professional with foundational experience in a quality-driven kitchen environment who is ready to take on station accountability and expand their technical repertoire. Minimum one to two years of culinary experience in a hospitality, food service, or upscale dining environment.
Culinary Arts degree or diploma preferred; equivalent professional or vocational training considered.
Food Handler certification required.
Working knowledge of fundamental culinary techniques, knife skills, and kitchen safety practices.
Connects and builds long-lasting relationships with residents, colleagues, and stakeholders. Sets and maintains high-quality resident service standards. Focuses on resident needs and satisfaction. Advocates responsibility and contribution to the organization mission and the community.
At Rosewood Hotel Group, your voice is heard – and valued. We are a community that encourages associates to be themselves, not fit into a fixed culture, and this philosophy shines through in our commitments to reflect and honor the history, culture, and geography of our destinations. We are not only committed to building and nurturing genuine, long-lasting relationships but to transforming them – and our Diversity, Equity and Inclusion (DEI) strategy helps put these principles into practice.