Jr. Sous Chef

The Gasparilla Inn • Boca Grande, FL

1d • Onsite

About The Position

We are seeking a motivated and developing culinary professional to join our culinary leadership team at The Gasparilla Inn & Club, a prestigious and historic high-end resort renowned for its exceptional dining programs and service excellence. The Junior Sous Chef serves as a key developmental role, bridging the gap between line-level execution and kitchen leadership. This position is designed for individuals who demonstrate strong technical ability, leadership potential, and a commitment to growth within a high-performing culinary environment.

Requirements

• 1 year of progressive culinary experience in a fine dining, luxury resort, or comparable high-volume, quality-driven kitchen with high standards of execution and consistency
• Strong foundational cooking skills with attention to detail and consistency.
• Demonstrated readiness to step into a leadership role.
• Strong organizational, communication, and work ethic.
• Basic understanding of food cost awareness and waste reduction.
• Knowledge of food safety, sanitation, and kitchen standards.
• Ability to work a flexible schedule including nights, weekends, and holidays.
• Physical ability to stand for long periods and lift up to 50 pounds.
• Must be willing and able to pass a background and drug screening.

Nice To Haves

• Culinary degree from a nationally recognized program preferred

Responsibilities

• Adheres to the Gasparilla Inn’s 4 Steps to Memorable Service.
• Support kitchen leadership in daily operations by providing direction, accountability, and coaching to line-level staff.
• Begin developing leadership presence by reinforcing standards and maintaining a professional and collaborative kitchen environment.
• Execute and oversee assigned station responsibilities with precision and consistency.
• Maintain high standards of food quality, presentation, and timing while supporting service across multiple outlets as needed.
• Ensure all recipes, portioning, and plating standards are followed.
• Assist leadership in maintaining structure and discipline on the line.
• Ensure station mise en place is complete, organized, and aligned with service needs.
• Assist in coordinating prep and communicating priorities to the team.
• Maintain awareness of product quality and execution.
• Assist with line checks and address inconsistencies in real time to uphold resort standards.
• Support proper product handling, storage, labeling, and rotation.
• Contribute to waste reduction efforts and maintain organized storage areas.
• Maintain a clean, organized, and sanitary work environment.
• Adhere to all food safety and sanitation standards and reinforce compliance among team members.
• Communicate clearly with kitchen leadership and peers regarding service needs, product levels, and operational challenges.
• Support alignment between kitchen and front-of-house operations.
• Assist in training new and existing team members on station execution, preparation techniques, and kitchen standards.
• Demonstrate a commitment to personal and professional growth.
• Maintain composure under pressure and adapt to changing business needs.
• Uphold the standards and values of The Gasparilla Inn at all times.
• All other duties as assigned.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: No Education Listed
• Number of Employees: 11-50 employees