Top 6 Executive sous chef Jobs in Destin Fl

Sous Chef
North Beach Social —Santa Rosa Beach, FL
- $55,000 - $60,000 a year
- 12 hour shift
- 18 years or older
- No education required
- ServSafe
- Mileage reimbursement
- Disability insurance
Quick Apply
Cook
The Island Resort at Fort Walton Beach —Fort Walton Beach, FL
- $17 an hour
- Weekends as needed
- Hotel
- US work authorization
- Hotel experience
- Paid holidays
- Health insurance
Quick Apply
Seasonal Lead Cook
Cabana Cantina & Tequileria —Fort Walton Beach, FL
- $17 an hour
- Weekends as needed
- Mid-level
- Hotel
- US work authorization
- Paid holidays
- Health insurance
Quick Apply
LINE COOK - REGATTA BAY GOLF & YACHT CLUB
Legendary SVS LLC —Destin, FL
- $18 - $22 an hour
- Weekends as needed
- Hospitality
- Basic math
- English
- Health insurance
- 401(k)
Quick Apply
3d
Line Cook
Shunk Gulley —Santa Rosa Beach, FL
- $20 - $22 an hour
- Weekends as needed
- ServSafe
- High school diploma or GED
- Ability to lift 50 pounds
Quick Apply
1d

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Line Cook
The Club at Henderson Beach Resort —Destin, FL
Maintain a clean and organized kitchen area. Knowledge of food preparation techniques and kitchen equipment. Ensure all food is prepared in a timely manner and…
$19 - $21 an hour
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Dietary Cook/Aide
Destination Health and Rehabilitation Center —Destin, FL
Collaborate with other kitchen staff to ensure smooth operations. Ability to use knives and other kitchen equipment safely.
$16 - $17 an hour
Quick Apply

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Executive Sous Chef
Tucci's Italian Steakhouse —Dublin, OH
Assist in inventory, ordering, and cost control. *Minimum 3+ years* of culinary leadership experience in a *high-volume kitchen*.
$70,000 - $80,000 a year
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1d
Sous Chef - Golf Club of Dublin
KemperSports - Columbus Collective —Dublin, OH
State certified and/or Serve Safe certified. Monitors the condition of equipment and makes recommendations for maintenance, repair and upkeep of the kitchen,…
$42,000 - $49,000 a year
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Sous Chef

North Beach Social -
Santa Rosa Beach, FL

Quick Apply

Job Details

Full-time
$55,000 - $60,000 a year

Benefits

Mileage reimbursement
Disability insurance
Health insurance
Dental insurance
401(k)
Paid time off
Vision insurance
Employee discount
Life insurance
Referral program

Qualifications

Food and beverage product quality management
Food quality maintenance
Menu design
Kitchen health and safety standards
Recipe adherence
Assisting with meal planning
Food service purchasing
Resort experience
Guest relations
Food service health code compliance
Recipe development
Food service workstation cleanliness
ServSafe
Team leadership
Food service cleaning
Basic math
Staff scheduling
Cutting
English
Mid-level
Culinary Arts
Food service inventory management
Team training
Plating
Kitchen staff training
Accounting
Mentoring
Schedule creation
Managing kitchen staff
Productivity software

Full Job Description

$55,000 TO $60,000 A YEAR BASED ON EXPERIENCE

JOB DESCRIPTION

In the bustling kitchen, the Sous Chef takes center stage, orchestrating a delightful symphony of flavors with finesse and warmth. They navigate the joyful chaos of culinary creation with the grace of a dancer, transforming simple ingredients into culinary delights. Yet, their role goes beyond cooking; they are mentors, friends, and guardians of tradition.

With a gentle touch and a kind heart, the Sous Chef guides their kitchen companions through the lively dance of culinary creation. They ensure that each dish emerges in perfect harmony, keeping the rhythm of the kitchen like a seasoned conductor. Their reassuring presence brings calm amidst the hustle and bustle of dinner service, making every moment a joyous celebration of food and friendship.

Beneath their cheerful exterior lies a genuine desire to nurture and uplift the talents of their fellow chefs. They honor tradition while embracing new ideas, creating a kitchen atmosphere that is both comforting and exciting. In this vibrant space, past and future mingle effortlessly, creating a symphony of flavor and creativity that delights the senses and warms the soul. As a beacon of warmth and camaraderie in the culinary world, the Sous Chef shines brightly, spreading joy and deliciousness wherever they go.

RESPONSIBILITIES

Directs food preparation and collaborates with the executive chef.
Helps in the design of food and specialty menus.
Produces high-quality plates, including both design and taste.
Oversees and supervises kitchen staff ensuring health code standards and daily cleanliness.
Assists with menu planning, inventory, and management of supplies.
Ensures that food is top quality and that kitchen is in good condition.
Keeps stations clean and complies with food safety standards.
Offers suggestions and creative ideas that can improve the kitchen’s performance and productivity.
Prepares all recipes properly.
Weighs and cuts all proteins.
Communicates with the Executive Chef regarding the scheduling of staff shifts.
Oversees the training of new employees.
Orders food supplies and paper goods.
Monitors and maintains kitchen equipment and cleanliness.
Solves problems that arise and seizes control of issues in the kitchen.
Holds staff accountable for the operation and cleanliness of each area in the BOH on your scheduled shift.

EDUCATION & EXPERIENCE

Relevant culinary qualification and experience in either a hotel, resort, or quality restaurant
Sufficient education and literacy needed to identify and read product labels and to communicate with guests about job-related needs
Ability to read write and speak, and communicate in English
Serv Safe certifications

KNOWLEDGE, SKILLS & ABILITIES

Commitment to Culinary and Hygiene Excellence
Ability to lead a team
Able to communicate effectively with team members, peers, and supervisors
Able to problem solve independently in a high-intensity environment
Understanding of stress management for self and team
Restaurant kitchen knowledge and experience
Detail-oriented and thorough
Ability to remain discreet and respect the privacy of guests
Ability to perform consistent work to the highest of standards
Ability to interact with guests in a pleasant friendly way
Ability to operate Microsoft Office
Knowledge of local ingredients and flavor profiles
Ability to construct recipes within new trends
Knowledge of basic mathematical and accounting skills

PHYSICAL DEMANDS

Must be at least 18 years of age
Able to meet physical demands such as lifting at least 50 lbs. as well as standing on your feet for up to 8 hours
Must be able to sustain frequent walking, bending, stooping and lifting

WORKING CONDITIONS

Indoors
Exposure to a fast-paced, high-temperature, and noisy environment
Occasional prolonged visual attention

The above statements are intended to describe the general nature and level of work being performed and are not an exclusive list of all duties and responsibilities.

Chef Jim Shirley uses his knowledge of Northwest Florida - from the people to his deep connections with the surrounding farming communities and local waters - combined with over three decades in the restaurant industry to create cultural culinary experiences that people actually want to enjoy. From beach bars to elevated modern southern cuisine, Chef Jim and his teams work hard to provide a variety of options that cater to all tastes. Driven, fun, and professional, the Chef Jim team serves up southern hospitality with a side of good grits.

Pay: $55000.00 - $60000.00 / year

Pay:

Bonus pay

Benefits:

Paid time off
Health insurance
Dental insurance
Vision insurance
Life insurance
Disability insurance
401(k)
Referral program
Employee discount
Mileage reimbursement

Job Type: fulltime

Schedule:

8 hour shift
12 hour shift
Weekend availability
Monday to Friday
Holidays
Day shift
Night shift
Overtime

Education: No education required

Work location: On-site

Quick Apply

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executive sous chef jobs in destin fl

Sous Chef

Cook

Seasonal Lead Cook

LINE COOK - REGATTA BAY GOLF & YACHT CLUB

Line Cook

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