Executive Sous Chef

Sarasota Bay Club • Sarasota, FL

95d • Onsite

About The Position

Sarasota Bay Club, an upscale waterfront senior living community, is seeking an accomplished Executive Sous Chef who is creative, quality-focused, and an effective team leader with a strong commitment to customer service. The role supports the Executive Chef and dining team by providing positive, solution-oriented service to residents and demonstrating the values of attitude, integrity, and teamwork.

The Executive Sous Chef manages kitchen operations, including purchasing, storage, inventory, food and labor costs, sanitation, food quality, and consistency. The position supervises kitchen employees and operations, partners with the Executive Chef on recipes and costs, and takes charge of the kitchen when the Executive Chef is absent. The chef must be able to work all kitchen stations and supervise kitchen opening or closing according to the assigned shift.

The work takes place in a commercial kitchen. Physical demands include extended periods standing, occasional sitting, and handling objects weighing approximately 5–50 pounds. The role involves safe operation of kitchen equipment and knives, safe food handling, and working amid temperature changes, occasional smoke, steam, heat, and confined spaces.

Requirements

• High school diploma or equivalent preferred.
• Graduate of an accredited Culinary Arts school preferred.
• ServSafe Certification, or ability to obtain it within 90 days.
• Prior supervisory experience, including kitchen management.
• Strong technical skills across culinary arts.
• Supervisory and management abilities, with team leadership and an interest in teaching others.
• Expertise in scheduling, payroll, purchasing, storage, and inventory management.
• Ability to control costs and work under pressure and time limits.
• Good prioritizing and problem-solving skills.
• Ability to maintain and use all kitchen equipment safely.
• Ability to give and follow specific instructions and recipes.

Nice To Haves

• Five years of fine dining experience.
• Experience in various areas of food operations.
• Extensive cooking experience.

Responsibilities

• Manage kitchen purchasing, storage, inventory, food and labor costs, and sanitation.
• Supervise daily kitchen operations and employees.
• Maintain the quality and consistency of all food.
• Partner with the Executive Chef to establish recipes and costs.
• Control food-product and labor waste.
• Work at all stations within the kitchen.
• Supervise kitchen opening and closing based on the assigned shift.
• Give and follow specific instructions and recipes.
• Take charge of the kitchen when the Executive Chef is absent.
• Perform other tasks as assigned.

Benefits

• Affordable medical, dental, vision, and supplemental insurance.
• Wellness programs, including gym membership reimbursement and wellness discounts toward medical insurance.
• Paid time off.
• Competitive salaries.
• Employee recognition and rewards.
• Matching 401(k) contributions.
• Scholarships.
• English as a Second Language classes on campus.

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: High school or GED