Sous Chef

Job Title:

Sous Chef Department:

Culinary /

Food & Beverage Reports To:

Executive Chef Status:

Full‑Time Position Summary The Sous Chef plays a key leadership role in supporting the Executive Chef in all culinary operations of the Waterlefe River Club. This position is responsible for maintaining high standards of food quality, presentation, consistency, and cleanliness while assisting in menu execution, staff supervision, and daily kitchen operations. The ideal candidate is a hands‑on culinary professional with strong leadership skills and a passion for member satisfaction. Key Responsibilities Assist the Executive Chef in planning, preparing, and executing menus for dining rooms, banquets, events, and special club functions Lead kitchen operations in the absence of the Executive Chef Supervise, train, and motivate kitchen staff to ensure efficiency, professionalism, and consistent performance Ability to control "Plating to the Pass" coordinating the hot service line Ensure all food is prepared according to established recipes, portion standards, and presentation guidelines Maintain strict adherence to food safety, sanitation, and health department regulations Monitor food quality, cooking temperature, taste, and portions across all service periods Assist with inventory management, ordering, and cost control to meet budgetary goals Collaborate with the Executive Chef on menu development, seasonal offerings, and special events Maintain a clean, organized, and safe kitchen environment at all times Support a positive and respectful team culture aligned with club values Qualifications & Experience Culinary degree or equivalent professional experience preferred Minimum of 3-5 years of progressive culinary experience, with at least 1-2 years in a supervisory role Experience in a private club, fine dining, hotel, or high‑volume upscale environment strongly preferred Strong knowledge of cooking techniques, food preparation, and kitchen operations ServSafe or equivalent food safety certification required (or ability to obtain) Proven leadership, communication, and organizational skills Ability to work flexible schedules, including nights, weekends, holidays, and special events Skills & Competencies Strong attention to detail and commitment to quality Ability to lead by example in a fast‑paced, service‑driven environment Excellent time management and multitasking abilities Cost awareness and understanding of food cost control Professional demeanor with a member‑focused mindset Physical Requirements Ability to stand for extended periods Lift and carry up to 50 pounds Work in a hot, fast‑paced kitchen environment What We Offer Competitive compensation Benefits package (health insurance, PTO, dining privileges, etc., as applicable) Opportunity to grow within a respected private club environment Collaborative culinary team and supportive leadership

Job Type:

Full-time Pay:

$55,000.00

• $60,000.

00 per year

Benefits:

401(k) Dental insurance Food provided Health insurance Paid time off Vision insurance

Shift:

10 hour shift

Experience:

Culinary experience: 5 years (Required)

Cooking:

5 years (Required)

License/Certification:

ServSafe Certification (Required) Ability to

Relocate:

Bradenton, FL 34212: Relocate before starting work (Required)

Work Location:

In person Sous Chef Bradenton, FL 34212 $55,000

• $60,000 a year
• Full-time $55,000
• $60,000 a year

•

Full-time Job Title:

Sous Chef Department:

Culinary /

Food & Beverage Reports To:

Executive Chef Status:

Full‑Time Position Summary The Sous Chef plays a key leadership role in supporting the Executive Chef in all culinary operations of the Waterlefe River Club. This position is responsible for maintaining high standards of food quality, presentation, consistency, and cleanliness while assisting in menu execution, staff supervision, and daily kitchen operations. The ideal candidate is a hands‑on culinary professional with strong leadership skills and a passion for member satisfaction. Key Responsibilities Assist the Executive Chef in planning, preparing, and executing menus for dining rooms, banquets, events, and special club functions Lead kitchen operations in the absence of the Executive Chef Supervise, train, and motivate kitchen staff to ensure efficiency, professionalism, and consistent performance Ability to control "Plating to the Pass" coordinating the hot service line Ensure all food is prepared according to established recipes, portion standards, and presentation guidelines Maintain strict adherence to food safety, sanitation, and health department regulations Monitor food quality, cooking temperature, taste, and portions across all service periods Assist with inventory management, ordering, and cost control to meet budgetary goals Collaborate with the Executive Chef on menu development, seasonal offerings, and special events Maintain a clean, organized, and safe kitchen environment at all times Support a positive and respectful team culture aligned with club values Qualifications & Experience Culinary degree or equivalent professional experience preferred Minimum of 3-5 years of progressive culinary experience, with at least 1-2 years in a supervisory role Experience in a private club, fine dining, hotel, or high‑volume upscale environment strongly preferred Strong knowledge of cooking techniques, food preparation, and kitchen operations ServSafe or equivalent food safety certification required (or ability to obtain) Proven leadership, communication, and organizational skills Ability to work flexible schedules, including nights, weekends, holidays, and special events Skills & Competencies Strong attention to detail and commitment to quality Ability to lead by example in a fast‑paced, service‑driven environment Excellent time management and multitasking abilities Cost awareness and understanding of food cost control Professional demeanor with a member‑focused mindset Physical Requirements Ability to stand for extended periods Lift and carry up to 50 pounds Work in a hot, fast‑paced kitchen environment What We Offer Competitive compensation Benefits package (health insurance, PTO, dining privileges, etc., as applicable) Opportunity to grow within a respected private club environment Collaborative culinary team and supportive leadership

Job Type:

Full-time Pay:

$55,000.00

• $60,000.

00 per year

Benefits:

401(k) Dental insurance Food provided Health insurance Paid time off Vision insurance

Shift:

10 hour shift

Experience:

Culinary experience: 5 years (Required)

Cooking:

5 years (Required)

License/Certification:

ServSafe Certification (Required) Ability to

Relocate:

Bradenton, FL 34212: Relocate before starting work (Required)

Work Location:

In person