Sous Chef - Island Oaks RV Resort

NDM Hospitality Services•Jacksonville, FL

12h•Onsite

About The Position

The Sous Chef - Resort & Events is responsible for supporting the overall leadership and execution of culinary operations across the resort. This role serves as a key member of the Food & Beverage leadership team and is responsible for maintaining exceptional food quality, leading kitchen staff, managing culinary operations, and executing a wide range of guest and event experiences. This is a hands-on leadership position requiring an individual who can successfully balance daily restaurant operations with banquet, catering, corporate event, wedding, and special event production. The ideal candidate is a strong people leader with experience managing high-volume food service operations, controlling costs, developing teams, and delivering memorable guest experiences.

Requirements

High School Diploma or GED.
Minimum 5-7 years of progressive culinary experience in hospitality, food & beverage, catering, banquet, restaurant, resort, hotel, or event-based food service operations.
Minimum 2-3 years of experience in a Sous Chef, Kitchen Manager, Banquet Chef, or similar culinary leadership role.
Experience leading banquet, catering, corporate event, wedding, festival, group dining, or high-volume hospitality operations.
Proven ability to lead, develop, and motivate culinary teams.
Strong understanding of food cost controls, labor management, inventory systems, purchasing, and kitchen financial performance.
Excellent leadership, communication, organizational, and problem-solving skills.
Ability to manage multiple priorities and perform effectively in a fast-paced environment.
ServSafe Food Protection Manager Certification.
SafeStaff Food Handler Certification.

Nice To Haves

Experience in a resort, RV resort, conference center, event venue, hotel, destination hospitality property, or large-scale catering operation.
Experience managing culinary operations for events of 100+ guests.
Culinary degree or formal culinary training.
Bilingual English/Spanish.

Responsibilities

Lead day-to-day kitchen operations and ensure consistent execution of food quality, presentation, and service standards.
Supervise food preparation, production, and service for restaurant, catering, banquet, and event functions.
Assist with menu development, recipe standardization, and seasonal offerings.
Maintain high standards of cleanliness, organization, and operational efficiency throughout the kitchen.
Ensure all food is prepared and presented according to established standards.
Serve as the culinary leader in the absence of the Executive Chef or Director of Food & Beverage.
Lead culinary execution for weddings, corporate retreats, meetings, social gatherings, resort events, holiday celebrations, and special functions.
Coordinate production schedules and staffing plans based on event requirements and business demands.
Ensure timely execution of banquet and catering services while maintaining quality standards.
Collaborate with the Events, Operations, and Food & Beverage teams to deliver exceptional guest experiences.
Support menu planning and food preparation for groups ranging from intimate gatherings to large-scale events.
Recruit, train, coach, and develop culinary team members.
Foster a positive, collaborative, and accountable work environment.
Lead by example through professionalism, teamwork, and operational excellence.
Conduct ongoing training focused on food quality, service standards, sanitation, and safety.
Assist in performance management and employee development initiatives.
Manage food costs, inventory levels, purchasing, and receiving practices.
Monitor labor productivity and scheduling to ensure operational efficiency.
Control waste and maximize profitability while maintaining quality standards.
Support departmental budgeting and financial objectives.
Ensure all kitchen records, inventory reports, and operational procedures are maintained accurately.
Ensure compliance with all food safety, sanitation, health department, and company standards.
Maintain proper food handling, storage, labeling, and temperature controls.
Conduct regular inspections to identify and correct safety or sanitation concerns.
Ensure equipment, facilities, and work areas remain clean, safe, and organized.