Sous Chef - Resort Hotel
About The Position
The King and Prince Beach & Golf Resort is seeking an experienced and hands-on Sous Chef to help lead our culinary team. This position supports food preparation and service across the resort’s restaurants, banquets, special events, in-room dining, poolside service, and other culinary operations. Working closely with the Executive Chef and Executive Sous Chef, the Sous Chef will direct daily production, support the team during service, and ensure every dish meets our standards for quality, presentation, consistency, timing, and food safety. The ideal candidate is a steady leader who enjoys developing culinary talent, solving problems, and remaining actively involved in the kitchen. The King and Prince is undergoing a significant renovation, transformation, and repositioning designed to elevate the guest and member experience while preserving the history and character that have made the resort special since 1935. Culinary and Food & Beverage will play an important role in this next chapter, giving the Sous Chef an opportunity to help strengthen standards, develop teams, and shape how our refreshed dining experiences come to life.
Requirements
- At least three years of progressive culinary experience in a hotel, resort, private club, restaurant, banquet, or comparable food-service environment.
- Strong practical cooking knowledge, including production planning, recipe execution, knife skills, cooking methods, portioning, and presentation.
- Working knowledge of food safety, sanitation, inventory controls, food cost, yields, and waste reduction.
- The ability to train, coach, and hold team members accountable respectfully and consistently.
- Strong organization, communication, judgment, and problem-solving skills.
Nice To Haves
- Previous lead, supervisory, or management experience is preferred.
- Experience in a full-service resort or hotel with multiple outlets, high-volume service, and banquet production is strongly preferred.
- Food-safety manager certification, such as ServSafe Manager, is preferred. Candidates must be able to obtain any required certification within the resort’s designated timeframe.
- Culinary education or an apprenticeship is preferred, although equivalent experience will be considered.
Responsibilities
- Lead assigned kitchens, outlets, meal periods, banquet functions, and production areas based on business needs.
- Review forecasts, reservations, banquet event orders, menus, production sheets, and expected business levels to organize daily production.
- Assign team members to stations and confirm that each area is prepared for service.
- Supervise food preparation and service while providing hands-on support during peak periods.
- Monitor recipe accuracy, flavor, appearance, portions, freshness, temperature, and timing.
- Coordinate closely with culinary leaders, service teams, and other resort departments.
- Maintain food-safety, sanitation, allergen, storage, labeling, and temperature-control standards.
- Assist with ordering, receiving, inventory, waste reduction, food-cost controls, and labor planning.
- Train, coach, and develop cooks, prep cooks, and utility team members.
- Respond promptly to operational concerns and guest or member feedback.
- Support menu development, tastings, seasonal offerings, banquet menus, and culinary presentations as assigned.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
