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Sous Chef
Job
The White Marlin and Oysterette
Port Saint Joe, FL (In Person)
$41,600 Salary, Full-Time
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Job Description
AM Sous Chef — The White Marlin & Oysterette Port St. Joe, FL The White Marlin & Oysterette is a fine dining, waterfront restaurant on the Forgotten Coast known for elevated Gulf seafood and a polished guest experience. We are hiring an AM Sous Chef to lead our morning prep team, 7:00 AM to 5:00 PM, with every Sunday off. This is a daytime leadership role. No nights, no service rush. You build the kitchen each day so the PM team walks into a fully prepped, ready line at 4:30. A guaranteed day off every week. What You Will Own Leading the AM prep team to fully execute all prep, mise en place, and kitchen setup ahead of evening service Daily prep lists, par levels, and food cost discipline alongside our Executive Chef Supervising and training BOH staff during AM shifts, including accountability for cleanliness, food safety, and timeline execution Quality control on all prep work before it reaches the line Inventory management, receiving, and proper rotation (FIFO) Maintaining allergen protocols and health code compliance Clear handoff communication with PM kitchen leadership to ensure the line opens fully prepped and ready at 4:30 Working any prep station as needed — this is a hands-on leadership role, not a desk job What You Bring Proven leadership experience in a professional kitchen — you have run a shift, trained staff, and been accountable for outcomes, not just output Strong team-player mentality; you communicate clearly under pressure and you do not operate in a silo Solid knife skills and a working understanding of classical and modern technique Experience with fresh seafood preparation preferred Food safety certification (ServSafe or equivalent) required, or willingness to obtain within 30 days Ability to manage multiple prep stations and timelines simultaneously A high standard for cleanliness, consistency, and presentation — fine dining is in the name Reliability. This role anchors our kitchen's daily readiness; we need someone who shows up Schedule & Compensation 7:00 AM - 5:00 PM, every Sunday off until October. High season (6 days/week, approx. 45-55 hrs): weekly rate of $950-$1,200, based on experience Off-season, beginning in October (Thursday-Saturday, reduced hours): $17-$23/hour, based on experience KPI-based performance bonuses Health insurance PTO and paid sick days Daily manager meal Chef coat provided If you are a chef who wants to lead, wants your mornings to mean something, and is tired of kitchens where leadership is a title instead of a practice, we want to talk to you.