Top 13 Culinary lead Jobs in Vero Beach Fl

Sous Chef
Orchid Island Golf and Beach Club —Vero Beach, FL
- Full-time
- 5 years
- English
- Mid-level
Quick Apply
9d
Lead Line Cook/Assistant Kitchen Manager
Ocean Grill —Vero Beach, FL
- $20 - $26 an hour
- Full-time
- Mid-level
- Organizational skills
- In-person
- Health insurance
- Dental insurance
Quick Apply
2d
Assistant Food & Beverage Manager
GRAND HARBOR GOLF & BEACH CLUB INC —Vero Beach, FL
- Weekends as needed
- Bar
- Computer literacy
- Mid-level
Quick Apply
13d
Sous Chef
Polo Grill —Vero Beach, FL
- $22.00 - $24.50 an hour
- Mid-level
- Restaurant
- Kitchen
Quick Apply
Country Club Bar Manager
GRAND HARBOR GOLF & BEACH CLUB INC —Vero Beach, FL
- $24 - $26 an hour
- Weekends as needed
- Bar
- CPR Certification
- ServSafe
Quick Apply
13d
Assistant Kitchen Manager
PopStroke —Port Saint Lucie, FL
- Full-time
- ServSafe
- Mid-level
- Assembly
Quick Apply
9d
Executive Chef | Fine Dining & Catering
Sweet Desires Dessert Lounge —Vero Beach, FL
- $21 - $23 an hour
- 8 hour shift
- ServSafe
- 5 years
- Cooking
- Paid time off
- Flexible schedule
Quick Apply
13d
Line Cook
PopStroke —Port Saint Lucie, FL
- $16 - $22 an hour
- Part-time
- Ability to walk for extended periods
- US work authorization
- Ability to stand for extended periods
Quick Apply

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Lead Line Cook/Assistant Kitchen Manager
Ocean Grill —Vero Beach, FL
Your culinary expertise and leadership will help create a vibrant dining experience that delights our guests and maintains our reputation for excellence.
$20 - $26 an hour
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2d

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Sous Chef
New Albany Country Club —New Albany, OH
Culinary degree, ACF certification, or equivalent experience preferred. 3+ years total kitchen experience (including lead line role).
$50,000 - $54,000 a year
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11d
Cook - Senior Living
Senior Star —Dublin, OH
Maintain a spotless kitchen and uphold high standards of food safety, professionalism, and teamwork. Monday - Friday and Every Other Weekend 10:30 AM - 6:30 PM.
From $18.50 an hour
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Sous Chef

Orchid Island Golf and Beach Club -
Vero Beach, FL

Quick Apply

Job Details

Full-time
9 days ago

Qualifications

Menu design
Kitchen health and safety standards
Staff supervision
Food service health code compliance
Team supervision
Food Safety Manager Certification
Safety regulations
Labor cost analysis
English
Kitchen cost control
Safety hazards
Emergency response readiness
Managing kitchen staff
Restaurant cost management
Meal planning
Food preparation equipment operation

Full Job Description

Sous Chef Opening

Orchid Island GolfBeach Club is a private member-owned club, recognized as a Distinguished Club, located in the Town of Orchid, just north of Vero Beach, and beautifully situated on 600 acres from the ocean to the river.

Orchid Island GolfBeach Club is seeking a Sous Chef (full-time, year-round) with competitive salary and excellent benefits package. Orchid Island has two fine dining restaurants plus casual poolside dining, 9th Hole Snack Shop, and banquet events as well. You will be afforded the ideal opportunity to put your culinary expertise to work in a beautiful environment, pristine and professional kitchens, friendly atmosphere, and under the guidance of our Culinary Institute of America trained Executive Chef.

Sous Chef Position Overview
The Sous Chef assists the Executive Chef in supervising food production for assigned dining outlets, banquet events, and other functions at The Club, in addition to supervising and developing culinary staff, assisting with food production tasks, and assuring quality and cost standards are consistently attained and within budget. The Sous Chef must possess excellent organizational skills, ability to plan ahead and create menus, manage food and labor costs, and have keen attention to detail, while conducting themself in a professional, respectfulfriendly manner.

Essential DutiesResponsibilities include the following, but not limited to:

Directly supervises kitchen staff responsible for the daily preparation of all food production to ensure that methods of cooking, garnishing, and portion-sizing are as prescribed by Club's standard recipes.
Places food and supply orders for kitchen from established purveyors with proper amounts based on business levels.
Assists Executive Chef in managing budgeted payroll and ensuring payroll budget is adhered to.
Assists the Executive Chef with menu writing, monthly inventories, pricing, requisitioning and issuing for food production.
Assumes complete charge of the kitchen in the absence of the Executive ChefExecutive Sous Chef.
Supervises Utility Staff to ensure overall cleanliness of the Areas of Responsibilities.
Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning, and related production activities.
Understands and consistently follows proper sanitation practices and hygiene regulations.
Consistently maintains standards of quality, cost, presentation, and flavor of foods.
Makes recommendations for maintenance, repair, and upkeep of the kitchen and equipment.
Personally works in any station as assigned by the Executive Chef, when needed.
Consults with dining service personnel during daily line-ups.
Assists in maintaining safety of kitchen, including equipment, food, and supply inventories.
Assists in food ordering and proper storage of food and supplies.
Expedites food orders during service hours.
Supervises, trains, and evaluates kitchen personnel; leads by providing positive and constructive feedback to employees to reward, coach, correct, and motivate.
Assists Executive Chef with Buffet presentations.
Checks mise en place of food for quality before service time and inspects presentation of food items to ensure that quality standards are met.
Reports all member and guest comments to the Executive Chef and assists in resolution.
Upholds grooming and uniform policies with all BOH team members.

Education, Experience,Requirements
Five years' culinary experience, encompassing all phases of food preparation and kitchen operations required.
A degree from post-secondary culinary arts program is preferred.
Food Managers Safety Certification.

Knowledge and Skill Requirements:
Knowledge of safe food handling, preparation principles and procedures for all foods produced and served in The Club.
Must be familiar with, and have worked with, all kitchen equipment.
Awareness of occupational hazards and safety precautions; skilled in safety practices and recognizing hazards.
Ability to effectively supervise all Culinary and Utility employees.
Knowledge of, and ability to perform, required role during emergency situations.
Leadership and supervision skills.
Flexibility in day-to-day operations.
Ability to speak, read and write English.

Quick Apply

Refine Your Search

culinary lead jobs in vero beach fl

Sous Chef

Lead Line Cook/Assistant Kitchen Manager

Assistant Food & Beverage Manager

Sous Chef

Country Club Bar Manager

Assistant Kitchen Manager

Executive Chef | Fine Dining & Catering

Line Cook

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