Sous Chef

Job Overview Long Key Bar and Grill is located next to Lime Tree Bay Resort in Long Key (Layton) Florida. We are seeking a dynamic and passionate Sous Chef to join our vibrant culinary team. In this pivotal role, you will support the Executive Chef in overseeing daily kitchen operations, ensuring exceptional food quality, and maintaining a lively, efficient work environment. Your leadership will inspire culinary excellence across all service areas, including fine dining, catering, and banquet events. This position offers an exciting opportunity to showcase your culinary talents while managing a team dedicated to delivering memorable dining experiences. The ideal candidate will thrive in a fast-paced setting, demonstrate strong organizational skills, and possess a deep passion for food and hospitality. Responsibilities Assist the Executive Chef in supervising kitchen staff, fostering teamwork and maintaining high standards of food safety and hygiene. Lead food preparation and cooking activities to ensure dishes meet quality standards and presentation expectations. Manage inventory control, including ordering supplies, monitoring stock levels, and minimizing waste to optimize food costs. Oversee food handling procedures, ensuring compliance with safety regulations and proper sanitation practices. Coordinate with the dietary department to accommodate special dietary needs and menu modifications. Supervise catering events, banquets, and special functions from setup through service to ensure seamless execution. Plan menus in collaboration with the culinary team, incorporating seasonal ingredients and innovative ideas. Manage shift schedules, monitor staff performance, and provide coaching to develop skills and maintain motivation. Support restaurant management by overseeing food service operations during busy periods and ensuring guest satisfaction. Maintain accurate records of food production activities, safety inspections, and inventory logs. Experience Proven experience in hotel, resort and independent / corporate dining establishments with a strong background in culinary arts and kitchen management. Demonstrated supervisory experience leading kitchen teams in high-volume settings such as restaurants or catering services. Extensive banquet experience involving large-scale event planning and execution. Familiarity with dietary requirements and ability to adapt menus accordingly. Strong knowledge of food safety standards, inventory management, and food handling procedures. Skilled in menu planning, food preparation techniques, and kitchen workflow optimization. Experience managing inventory control systems and controlling food costs effectively. Excellent leadership qualities with the ability to motivate teams and foster a positive work environment. Background in hospitality or restaurant management is highly desirable. Join us as a Sous Chef where your culinary expertise will elevate our offerings while leading a passionate team dedicated to excellence!

Pay:

From $25.00 per hour

Benefits:

Dental insurance Food provided Health insurance Vision insurance

Work Location:

In person