Executive Sous Chef

Sunset Key Cottages•Key West, FL

About The Position

Latitudes is seeking an Executive Sous Chef to support and manage daily kitchen operations at its refined restaurant on a private island just off the coast of Key West. The restaurant serves an elevated, award-winning menu featuring local seafood and premium steaks with a tropical influence. The role is suited to a culinary professional who thrives in a fast-paced, high-performance environment and brings leadership, creativity, precision, and a commitment to culinary excellence. The Executive Sous Chef oversees kitchen staff and operations, mentors team members, and helps ensure consistent quality and innovation across restaurant, banquet, and buffet offerings. The position requires a minimum of two years of experience in a comparable role and a strong commitment to quality, consistency, and high standards of culinary hospitality. The employer conducts post-offer employment, motor vehicle, and criminal background checks and is an Equal Opportunity Employer.

Requirements

Minimum of two years of experience in a comparable role.
Must be able to work long hours, weekends, evenings, and holidays.
High standard of cleanliness and understanding of food safety practices.
Clear and concise verbal and written communication, including email.
Understanding of kitchen equipment and ability to communicate equipment issues to the engineering department.
Commitment to culinary excellence, team leadership, quality, consistency, and elevated guest experiences.

Nice To Haves

High school diploma or GED is a plus but not required.
Previous experience is a plus.

Responsibilities

Set up and execute hot food for the restaurant.
Set up and execute breakfast hot food for banquet events.
Manage sous chefs, line cooks, production cooks, breakfast buffet attendants, and stewards.
Train and mentor sous chefs and hourly associates.
Address kitchen-related problems and incidents in a timely and effective manner.
Complete opening, daily, and weekly checklists as needed.
Understand state health codes and follow company standard operating procedures.
Uphold health and safety standards by enforcing high sanitation standards.
Work collaboratively on banquets and buffets with a can-do attitude.
Work with the culinary management team to care for product, multitask, and work quickly and efficiently.
Place daily vendor orders and keep coolers and storerooms organized.
Set up, maintain, and break down hot and cold stations.
Plan and prepare special-occasion menus, including holiday brunches and buffets.
Develop unique and visually appealing plating designs for new dishes.