Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $61,200.00 - $83,700.00
Benefits
Medical insurance
Dental Insurance
Vision Insurance
401(k) Plan
Life insurance
Disability insurance
Tuition Reimbursement
employee room discounts
FREE daily meal
Job Description
One Ocean Resort & Spa, nestled along the tranquil sands of Atlantic Beach, boasts a rich history dating back to the early 1970s when it opened as the Sea Turtle Inn, offering a serene seaside refuge for guests in search of salt air and stunning sunrises. Over the years, the inn evolved from humble beginnings into an elegant oceanfront destination, rebranding in the mid-2000s as One Ocean. The resort quickly became a hallmark of luxury along the Northeast Florida coast, renowned for its breathtaking sunsets, refined ambiance, and exceptional hospitality. Currently, the property is undergoing a vibrant transformation into The... Show More
Job Requirements
- High school diploma or equivalent required
- culinary degree or equivalent professional experience preferred
- ServSafe Manager certification required
- ability to lift, push, pull, and carry up to 50 lbs. regularly
- frequent bending, kneeling, reaching, and handling during prep and service
- ability to travel up to 300 feet regularly during shift
- continuous standing and walking throughout shift
- ability to hear and respond to staff and operational cues in a noisy kitchen environment
- ability to taste and evaluate food for quality standards
- ability to perform multiple tasks simultaneously and remain organized in a high-pressure environment
Job Qualifications
- Minimum three years of experience as a Sous Chef or Chef de Cuisine in a high-volume or chef-driven kitchen
- demonstrated success in food and labor cost management, inventory control, and P&L performance
- must meet state and federal requirements for handling food and supervising kitchens
- proficiency in a wide range of cooking techniques including sauté, grill, roasting, butchery, and sauces
- ability to create prep lists, schedules, ordering systems, and cost analysis
- familiarity with kitchen inventory practices and ordering systems
- proficiency with spreadsheets and restaurant management software for labor and inventory
- ability to communicate clearly, respectfully, and effectively with staff and leadership
- strong leadership, training, and team development skills
Job Duties
- Manage daily kitchen operations including prep, service, cleaning, scheduling, and compliance with food safety standards
- develop, maintain, and refine menus with a focus on seasonality, creativity, quality, and profitability
- oversee back-of-house financial performance including labor and food costs, waste tracking, ordering, and inventory procedures
- train and develop Sous Chefs, Line Cooks, and Prep Cooks in culinary techniques, organization, food safety, and efficiency
- monitor food preparation and taste dishes to ensure standards are met prior to service
- enforce sanitation, cleanliness, and proper food handling standards at all times
- support and model a positive, respectful, and collaborative work environment
- collaborate with Executive Chef and front-of-house leadership to ensure smooth service execution and extraordinary guest experiences
- assist with recruitment, hiring, onboarding, and performance evaluations for back-of-house associates
- respond promptly and professionally to staff concerns, guest feedback, and operational needs
- promote continuous improvement in efficiency, product quality, and service standards
- perform all other duties as assigned by management
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
You may be also interested in: