Beach House_Sous Chef Position Available In Lee, Florida

Salary Not Available Beach House_Sous Chef
Timbers

Location:

Captiva, FL – 33924
Positions available: 1
Job #: 928547

Source:

Timbers

Posted:

6/10/2025

Web Site:

www.timberscompany.com

Job Type:

Full Time (30 Hours or More) Job Requirements and Properties Help for Job Requirements and Properties. Opens a new window. Job Requirements and Properties Help for Job Requirements and Properties. Opens a new window.
Work Onsite
Full Time Schedule
Full Time
Job Description Help for Job Description. Opens a new window. Job Description Help for Job Description. Opens a new window.
We offer a very competitive salary and generous benefits including:

• Low-cost Medical, Dental, Vision Plans
• Paid Life Insurance
• Short- and Long-Term Disability
• Paid Time Off & Holidays
• 401(k) with 100% match up to 4%
• Commuter and Company-paid Toll Programs

POSITION OVERVIEW

Sous Chef is responsible for providing supportive leadership to the kitchen staff and Food Truck Crew throughout food service. Their duties include assisting the Director of Outlets and Executive Chef in monitoring kitchen activities, expediting orders to ensure quality taste and presentation. This role will include overseeing production in all outlets including assisting with banquet functions on resort property, working closely with the Director of Outlets and Executive Chef to plan and direct food preparation in kitchens. Sous Chef will take on additional responsibility in the Director of Outlets’ and Executive Chef’s Absence to ensure that kitchen staff has proper direction. Management level associates are expected to work as much of each workday as is necessary to complete their job responsibilities.

ESSENTIAL FUNCTIONS

Essential functions as defined are

ILLUSTRATIVE

ONLY and not a comprehensive listing of all functions and duties performed by incumbents within this classification. Essential duties and responsibilities may include, but are not limited to, the following:

• Produces innovative and diversified menus that reflect the restaurant’s overall vision.
• Trains the kitchen staff to adhere to restaurant policies and general sanitation regulations.
• Organizes, schedules, and directs the work of the kitchen staff, ensuring that kitchen operations are carried out quickly and effectively.
• Designs aesthetic plating presentations.
• Ensures that hygiene and food safety requirements are met.
• Maintains kitchen inventory and assigned budget.
• Approach all encounters with guests and employees in a friendly, service-oriented manner.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards).
• Maintain regular attendance in compliance with Timbers Company standards, as required by scheduling, which will vary.
• Comply at all times with Timbers Company standards and regulations to encourage safe and efficient hotel operations.
• Maintain a friendly and warm demeanor at all times.
• Ensure that all kitchen personnel fulfill their job functions appropriately.
• Create menus and food presentation.
• Address and resolve all customer problems in an efficient and effective manner.
• Perform spot checks for menu accuracy and taste.
• Minimize spoilage, waste and over production.
• Regularly review house counts, forecasts, and VIP lists.
• Monitor all Banquet and Catering activity.
• Maintain all kitchen inventories.
• Prepare annual reviews of employees
• Assist in the achievement of departmental objectives and goals.
• Expedite peak meal periods by maintaining a “hands on” approach.
• Works within monthly set food cost budget, adjust food requisitions and controls waste.
• Be familiar with all Timbers Company policies and house rules as well as hospitality terminology.
• Ensure that plating standards and use records are posted according to Timbers Company standards.
• Review food sales for accuracy daily.
• Perform any other duties as requested by the Director of Outlets and eventually the Executive Chef.

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REQUIREMENTS, KNOWLEDGE, AND SKILLS

• High School diploma or GED required.
• 2- 4 years of experience in a high volume, full-service restaurant.
• Culinary science or related certificate would be a plus
• Performs work under minimal supervision. Handles complex issues and problems and refers only the most complex issues to higher-level staff.
• Possesses comprehensive knowledge of subject matter.
• Provides leadership, coaching, and/or mentoring to a subordinate group.
• Must be proficient in Windows Operating Systems, company approved spreadsheets, and ordering systems.
• Ability to work a flexible schedule.
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful, high-pressure situations.
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.
• Must be effective at listening to, understanding, and clarifying the issues raised by co-workers and guests.
• Must be able to work with and understand financial information and data, and basic arithmetic functions.
• Must maintain composure and objectivity while under pressure.

Required:

Must have a valid driver’s license, motor vehicle background check will be completed Alcohol Awareness Certification (must comply with State regulations) Must be 18 years old or older to hold this role, serving/selling alcoh
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