Sous Chef

EOS•Marathon, FL

About The Position

The Sous Chef assists in leading daily culinary operations at Hawks Cay Resort, supporting the Executive Chef in delivering exceptional dining experiences across multiple outlets. This role ensures high standards of food quality, consistency, sanitation, and team leadership while embracing the resort’s commitment to excellence, creativity, and guest satisfaction.

Requirements

Minimum of 3 years working in a culinary leadership position in a high volume full service restaurant
Ability to create innovative, appropriate menu items for respective market
Ability to multitask with strong time management and organizational skills
Ability to complete administrative task as it relates to culinary operations, such as labor management, budgeting, inventory and invoice processing, employee management, etc.
Ability to build strong, highly collaborative relationships
Well familiar with outlook, word, and excel
Strong analytical skills with attention to detail
Strong written and verbal communication skills
Ability to multitask in high-urgency situations while maintaining professionalism and hospitality
Ability to remain standing for up to 10 hours (100% of shift).
Ability to remain in a standing or stationary position for up to 8 hours.
Ability to regularly move and lift up to 50 lbs.
Ability to walk the property and grounds frequently.
Ability to lift items overhead.
Ability to visibly survey property areas clearly.
Ability to move up and down stairs frequently.
Ability to remain bent over a sink or table for an extended period of time.
Ability to bend and reach frequently and repetitively during a shift.
Ability to use repetitive manual dexterity.
Ability to move quickly based on guest needs.
Ability to communicate and exchange accurate information effectively, often in a public forum.
Ability to read, write, speak, and understand English.
Ability to complete satisfactory background check.
Minimum 3–5 years of progressive culinary experience, including supervisory roles.
Strong knowledge of cooking techniques, food safety, and kitchen operations.
Ability to work flexible schedules, including weekends, holidays, and evenings.
ServSafe certification or ability to obtain.

Nice To Haves

Culinary degree or equivalent professional experience preferred.
Resort or high-volume, multi-outlet kitchen experience strongly preferred.

Responsibilities

Independently manages culinary personnel, specifically cooks and dishwashers, to include but not limited to the responsibility of hiring, training, administering performance reviews, determining wages, coaching and discipline, termination, and weekly scheduling.
Create effective, cost-efficient schedules for assigned culinary team based on forecast and budget.
Responsible for all overall culinary labor management and costs.
Responsible for kitchen staff onboarding including initiating/communicating PAN for hiring, the development of departmental training and outcomes, issuance and adherence to uniform/appearance policy, time and attendance policy, culinary standards and expectations, etc.
Follow company guidelines for progressive disciplinary action, involving People + Culture team in all steps of process.
Conduct daily shift briefings to kitchen staff, developing topics to discuss such as operational focuses, safety issues, specials, culinary education, guest feedback, etc.
Provide proactive communication of all standards to staff.
Complete employee performance reviews/evaluations as required.
Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report, and food cost report.
Develop creative, cost appropriate menu items based on market segments.
Transcribe, test, and implement recipes and/or specials.
Lead training and education of culinary staff on appropriate execution, timing, and presentation of all dishes.
During shift, oversee inventory of stations, control quality of food, avoiding waste, and proper rotation.
Responsible for inventory management, par levels, and ordering/receiving.
Estimate food consumption, place orders, and code invoices timely.
Check food purchases for proper ordering, quality, and price structure, inspecting upon arrival.
Work with various vendors, always striving for cost-effective high-quality products.
Familiar with a variety of culinary field concepts and procedures.
Willing to learn new techniques and remain up to date on contemporary food preparation.
Manage all holiday and special event culinary operations.
Participate in constructive development of all holiday promotions and operational goals.
Strive for creative revenue-generating event ideas to increase clientele and engage local repeat guests.
Consistently work in different culinary stations daily, based on needs.
Train on and practice proper food sanitation procedures including labeling, rotation, storage, and hygiene requirements.
Ensure the cleanliness of all work areas, utensils, and equipment.
Responsible for all overall sanitation of kitchen environment and health inspection requirements.
Ensure proper operation/maintenance of all kitchen equipment and tools.
Practice conscious knowledge of food allergies and safety in preparation.
Lead by example through a clean and organized station and kitchen.
Manage culinary budget and all F&B costs as they relate to the kitchen department.
Intentional guest engagement through “touching tables” and ensuring guest satisfaction when needed.
Expedite food regularly, practicing and training for proper timing of food courses.