Sous Chef
Stay Hospitality•Pompano Beach, FL
•$50,000 - $55,000•Onsite
About The Position
As a Sous Chef at The Garden Hotel & Resort, you will play a key role in supporting the Executive Chef in overseeing all kitchen operations and ensuring the consistent delivery of high-quality cuisine across all food and beverage outlets. You will assist in managing kitchen staff, maintaining food safety and quality standards, and driving operational efficiency. The ideal candidate is a hands-on culinary professional with strong leadership skills, attention to detail, and the ability to perform in a fast-paced, team-oriented environment.
Requirements
- Fluent in English (spoken and written).
- Strong knowledge of kitchen operations, food safety standards, and inventory management systems.
Nice To Haves
- Proficiency in additional languages such as Spanish and French is a plus.
- Culinary degree or formal culinary training
- Experience in high-volume or upscale dining environments
- Familiarity with kitchen management systems and cost control practices
Responsibilities
- Support the daily operations of all kitchen outlets, including the restaurant, café, pool bar, and in-room dining.
- Assist the Executive Chef in supervising kitchen staff and coordinating food production during service.
- Ensure consistent food quality, presentation, and adherence to brand and recipe standards.
- Lead by example in maintaining high standards of cleanliness, organization, and professionalism in the kitchen.
- Assist with staff scheduling, shift coverage, and labor cost management.
- Train, mentor, and support the development of kitchen team members.
- Monitor staff performance and provide real-time feedback to maintain accountability and efficiency.
- Ensure compliance with all health, safety, and sanitation regulations (e.g., HACCP standards).
- Oversee inventory management, including ordering, receiving, and proper storage of food and supplies.
- Minimize waste and control food costs through proper planning and execution.
- Assist in menu development, recipe standardization, and seasonal updates.
- Coordinate with front-of-house teams to ensure smooth service and guest satisfaction.
- Step in to lead kitchen operations in the absence of the Executive Chef.
- Maintain a positive, collaborative, and high-performance kitchen environment at all times.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
Associate degree
