Jr. Sous Chef

The Gasparilla Inn•Boca Grande, FL

2d•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.