Sous Chef

Duck Key, United States

A premier 60-acre oceanfront family resort in the heart of the Florida Keys, is looking for a passionate Sous Chef to support the culinary team in delivering exceptional dining experiences across multiple outlets, including casual poolsides, fine dining, and special events.

Key Responsibilities:

• Assist the Executive Chef in daily kitchen operations, food preparation, and menu execution.
• Lead and supervise line cooks, prep staff, and stewards; ensure stations are clean, organized, and efficient.
• Maintain high standards for food quality, presentation, portion control, and consistency.
• Oversee proper food handling, storage, and sanitation practices (HACCP guidelines).
• Participate in inventory management, ordering, and cost control to meet food cost targets.
• Support banquet events, special menus, and seasonal offerings.
• Train and develop culinary team members while fostering a positive kitchen culture.

• Bachelor's Degree in Restaurant/Hospitality Management or related field.
• 3+ years of sous chef or lead cook experience in a high-volume resort or hotel kitchen.
• Strong knowledge of various cuisines, with emphasis on fresh seafood and tropical ingredients.
• Ability to work in a fast-paced environment with excellent time management.
• Culinary degree or equivalent experience preferred.
• Serv Safe certification or equivalent food safety training.
• Availability for flexible shifts, including evenings, weekends, and holidays.
• Due to visa restrictions, at the moment we are only accepting candidates from Mexico and Canada.
  The limitation to Mexican and Canadiannationals is a legal requirement tied to the specifics of the TN visa, not a preference of the employer.
• Insurance plans
• 401(k)
• Additional benefits from the EOS Guide
• Arrival Flight
• Housing (Depending on availability)
• Blue House
• Rooms with kitchen: $460 per pay period
• White House
• Individual Duplexes
• Melrose