Sous Chef

Job Title: Sous Chef
Department: Culinary / Food & Beverage
Reports To: Executive Chef
Work Schedule: Full-time; flexible schedule including evenings, weekends, and holidays based on operational needs
Classification (FLSA): Exempt

Pay rate: $75,000.00 to $80,000.00 Salary
Revised:
February 18, 2026

The Sous Chef is a culinary leader responsible for supporting daily kitchen operations, team supervision and enforcement of culinary standards across all dining venues, banquet functions, golf tournament events, and special Club Events.

Reporting directly to the Executive Chef, the Sous Chef serves as the secondary operational extension of the Executive Chef and is accountable for translating strategic direction, menu standards, financial targets, and quality expectations into consistent, high-level execution.

This role requires strong leadership presence, disciplined operational oversight, and hands‑on culinary support during prep and service while adhering to safety and sanitation policy.

At The Villages, all team members are expected to work by the Guiding Principles and actively contribute to fostering a community grounded in respect, trust, and open communication, while delivering exceptional service, upholding integrity, promoting teamwork, and creating a positive and engaging experience for residents, partners, and colleagues.

• Lead daily kitchen execution during assigned shifts, ensuring service readiness and adherence to established culinary standards
• Execute production plans developed by the Executive Chef, ensuring timely and organized prep completion
• Monitor station setup, mise en place, and service flow to maintain consistency and efficiency
• Enforce recipe adherence, portion control, plating standards, and food quality expectations
• Act as shift leader during service, addressing operational challenges in real time
• Support banquet and event execution through coordinated prep oversight and service supervision

• Supervise culinary team members during assigned shifts and provide real‑time direction and feedback
• Reinforce training standards and ensure proper station techniques and execution discipline
• Assist with onboarding and cross‑training initiatives
• Identify performance concerns and communicate recommendations to the Executive Sous Chef
• Model professionalism, teamwork, and respectful communication within the kitchen
• Maintain labor deployment according to established staffing plans
• Demonstrate awareness of workplace safety practices and support organizational efforts to maintain a safe environment for staff, residents, and visitors

• Conduct routine checks for food freshness, labeling, rotation (FIFO), and product organization
• Verify compliance with established prep lists and production timelines
• Ensure cleanliness, organization, and readiness of kitchen work spaces before, during, and after service
• Support documentation accuracy related to prep lists, recipes, and operational logs

• Enforce food safety standards and sanitation practices in accordance with local and state regulations and Club policies
• Monitor proper food handling, storage, and labeling procedures
• Maintain a clean and safe working environment during assigned shifts
• Ensure proper use of kitchen equipment and report maintenance concerns promptly

• Support inventory rotation and proper storage practices
• Assist with portion control adherence to maintain food cost integrity
• Provide input regarding waste reduction opportunities and operational efficiency
• Support banquet prep coordination and service execution as assigned
• Collaborate with Front of House leadership during service to ensure smooth operational flow

Note:

Employee may be required to perform additional duties as assigned, consistent with the responsibilities of the role.

• Minimum of three (3) years of progressive culinary leadership experience

• Strong leadership and team development skills
• Excellent organizational, communication, and time‑management abilities
• Proven ability to execute…