Sous Chef

Responsibilities

• Assist the Executive Chef in overseeing daily kitchen operations and food preparation.
• Ensure all dishes are prepared to the highest standards of quality, presentation, and taste.
• Supervise and mentor kitchen staff, providing training and guidance as needed.
• Monitor inventory levels and assist in ordering supplies to maintain efficient operations.
• Maintain cleanliness and organization of kitchen workstations in compliance with health and safety regulations.
• Collaborate with the culinary team to develop new menu items and seasonal specials.
• Ensure consistency in food production while managing portion control and waste reduction.
• Uphold Hawks Cay Resort’s service standards and commitment to guest satisfaction.
• Assist in scheduling, payroll management, and other administrative duties as assigned by the Executive Chef.

• Previous experience as a Sous Chef or in a similar leadership role in a high-volume kitchen.
• Strong culinary skills with a deep understanding of various cooking techniques and cuisines.
• Ability to lead and motivate a team in a fast-paced environment.
• Excellent organizational and time management skills.
• Strong knowledge of food safety and sanitation regulations.
• Ability to work flexible hours, including weekends and holidays, as needed.
• Culinary degree or equivalent experience preferred.

We are an Equal Opportunity Employer of all qualified individuals, including minorities, women, veterans & individuals with disabilities. We participate in E-Verify.