Executive Sous Chef

Tournament Players Club • Ponte Vedra Beach, FL

2d • Onsite

About The Position

The Executive Sous Chef at TPC Sawgrass uses creative culinary talent to develop original menu items and displays, apply creative cooking and presentation techniques, and assist with kitchen staffing and supply planning. The role supports the Executive Chef and Chef de Cuisine in culinary operations across a la carte service, banquets, and special functions, and helps manage food costs, inventory, equipment, and employee performance.

The position leads and trains kitchen employees, maintains food quality and sanitation standards, supports purchasing and inventory controls, and contributes to Food & Beverage sales, expense, and profit goals. It may serve as kitchen supervisor during meal periods when the Executive Chef and Chef de Cuisine are absent. The position is based in a professional work environment, routinely uses standard office equipment, and requires shifts as necessary based on business levels. Travel is not expected.

Requirements

• High school diploma or equivalent education.
• Culinary degree or equivalent training.
• Thorough knowledge of culinary concepts, practices, and procedures, as well as food preparation and kitchen maintenance operations.
• At least four years of culinary experience in progressively responsible positions.
• Prior supervisory experience.
• Ability to comply with applicable federal, state, and local safety and health regulations.
• Ability to regularly stand, walk, sit, kneel, use hands to handle or feel, and talk or hear.
• Ability to regularly lift and/or move up to 25 pounds.
• Vision abilities including close vision, depth perception, color vision, distance and peripheral vision, and ability to adjust focus.

Responsibilities

• Assist the Executive Chef and Chef de Cuisine with creating menu items for a la carte and banquet menus.
• Create daily specials that reflect the operating concept and demonstrate creative use of food, materials, and equipment.
• Create imaginative, artistic theme decorations for banquets and buffets, which may include ice displays.
• Prepare and produce menu items according to standard recipes and established presentation standards.
• Assist with recruiting, hiring, training, scheduling, and performance reviews of kitchen staff; lead and direct the work of others.
• Train and supervise cooks in preparing menu items according to recipe cards and plating specifications.
• Train and supervise ware washers in operating and using the dish machine and three-compartment sink.
• Train and supervise kitchen staff to maintain sanitation, safety, and cleanliness throughout kitchen and dumpster areas.
• Maintain food production quality to ensure member and guest satisfaction.
• Use and operate large mixers and meat slicers.
• Assist with purchasing procedures and ensure appropriate product quantities and established food product levels.
• Handle special requests, concerns, and complaints professionally and resolve problems quickly and objectively.
• Use ChefTec to manage food inventory and production.
• Assist in maintaining Food & Beverage Department internal controls and conduct or supervise monthly food and beverage inventories.
• Assist with developing and maintaining Food & Beverage marketing and promotional programs.
• Assume kitchen supervisor responsibility during meal periods, including banquets, when the Executive Chef and Chef de Cuisine are absent.
• Assist the Executive Chef in implementing training programs to strengthen and improve kitchen employees' skills.
• Oversee setup and breakdown of buffet tables and carving stations for special functions.
• Work with service staff to improve the speed and consistency of food pickup and service.
• Participate in pre-meal meetings to maintain positive and constructive communication with Front of House staff.
• Maintain responsibility for Food & Beverage sales, expenses, and profit goals outlined in the operating plan and budget.
• Answer telephone calls and communicate information to callers pleasantly and professionally.
• Greet members and guests and consistently demonstrate Service Excellence philosophies.
• Operate within established guidelines, policies, standards, and constraints.
• Perform special projects or other duties as assigned.

What This Job Offers

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