Job Overview
Compensation
Salary
Range $46,100.00 - $62,200.00
Benefits
Medical
Dental
Vision
401k
Paid Time Off
Paid holidays
Employee Meals
Referral Incentives
recognition programs
Professional Development
Upward mobility opportunities
work-family culture
Job Description
Atlantic Fields is a prestigious community situated in the heart of Hobe Sound, Florida, part of the esteemed Discovery Land Company portfolio. Discovery Land Company is a U.S.-based real estate developer and operator known for creating private residential club communities and resorts that combine luxury with natural beauty. Atlantic Fields reflects the charm of "Old Florida" with a laid-back yet elegant ambiance, offering an exceptional lifestyle experience. Spanning over 1,500 acres, Atlantic Fields provides its members with a range of premium amenities, including a Tom Fazio golf course, ocean adventures, an equestrian facility, multiple on-site dining options, wellness centers, and more. The community emphasizes blending modern convenience with the preservation of the property’s rich historic heritage.
The company’s mission focuses on creating unique environments that empower individuals and families to learn, grow, and enjoy life in some of the world’s most beautiful locations. Employees at Atlantic Fields are dedicated to delivering the highest level of service through their passion, expertise, and engagement with diverse cultures and communities. This commitment ensures that every member and guest enjoys memorable experiences marked by attentiveness and excellence.
The Sous Chef role at Atlantic Fields is a vital position within the Culinary Department, reporting directly to the Executive Chef. This full-time position offers a competitive salary and an opportunity to play a key role in maintaining the culinary standards and service quality that members expect. The Sous Chef’s primary responsibility is to oversee all aspects of food preparation and kitchen operations, ensuring efficiency, consistency, and compliance with the highest standards of hygiene and safety.
This role involves close collaboration with the Executive Chef to train and mentor kitchen staff, develop culinary skills, and refine cooking techniques. The Sous Chef will actively participate in menu development, helping to craft innovative dishes that highlight local and seasonal ingredients. Attention to detail is crucial in managing inventory, controlling food costs, and minimizing waste, particularly when it comes to perishable items like meats, fish, and produce.
In addition to culinary expertise, the Sous Chef manages scheduling to align labor with business needs while maintaining budget discipline. They are responsible for maintaining kitchen equipment and ensuring sanitary conditions, working closely with the stewarding team to uphold cleanliness and safety protocols. The role requires a proactive approach to identifying new products and methods that can enhance food quality and optimize kitchen operations.
Moreover, the Sous Chef plays a critical role in enforcing food safety regulations, including HACCP compliance and local health standards, to prevent contamination and ensure a safe working environment for all staff. The position demands a professional demeanor, excellent communication skills, and the ability to remain calm and focused during peak service times.
This is an outstanding opportunity for culinary professionals with substantial experience in high-end resorts, private clubs, or luxury hospitality settings who are passionate about delivering exceptional culinary experiences and leading kitchen teams to excellence. A commitment to quality, innovation, and seamless service delivery is essential to succeed in this role at Atlantic Fields and contribute to the distinguished reputation of Discovery Land Company.
The company’s mission focuses on creating unique environments that empower individuals and families to learn, grow, and enjoy life in some of the world’s most beautiful locations. Employees at Atlantic Fields are dedicated to delivering the highest level of service through their passion, expertise, and engagement with diverse cultures and communities. This commitment ensures that every member and guest enjoys memorable experiences marked by attentiveness and excellence.
The Sous Chef role at Atlantic Fields is a vital position within the Culinary Department, reporting directly to the Executive Chef. This full-time position offers a competitive salary and an opportunity to play a key role in maintaining the culinary standards and service quality that members expect. The Sous Chef’s primary responsibility is to oversee all aspects of food preparation and kitchen operations, ensuring efficiency, consistency, and compliance with the highest standards of hygiene and safety.
This role involves close collaboration with the Executive Chef to train and mentor kitchen staff, develop culinary skills, and refine cooking techniques. The Sous Chef will actively participate in menu development, helping to craft innovative dishes that highlight local and seasonal ingredients. Attention to detail is crucial in managing inventory, controlling food costs, and minimizing waste, particularly when it comes to perishable items like meats, fish, and produce.
In addition to culinary expertise, the Sous Chef manages scheduling to align labor with business needs while maintaining budget discipline. They are responsible for maintaining kitchen equipment and ensuring sanitary conditions, working closely with the stewarding team to uphold cleanliness and safety protocols. The role requires a proactive approach to identifying new products and methods that can enhance food quality and optimize kitchen operations.
Moreover, the Sous Chef plays a critical role in enforcing food safety regulations, including HACCP compliance and local health standards, to prevent contamination and ensure a safe working environment for all staff. The position demands a professional demeanor, excellent communication skills, and the ability to remain calm and focused during peak service times.
This is an outstanding opportunity for culinary professionals with substantial experience in high-end resorts, private clubs, or luxury hospitality settings who are passionate about delivering exceptional culinary experiences and leading kitchen teams to excellence. A commitment to quality, innovation, and seamless service delivery is essential to succeed in this role at Atlantic Fields and contribute to the distinguished reputation of Discovery Land Company.
Job Requirements
- Must be able to work flexible hours including evenings, weekends, and holidays
- Capable of shifts longer than eight hours depending on business demands
- Positive attitude and professional demeanor
- Exceptional communication and interpersonal skills for interactions with members, guests, and team
- Ability to work effectively in a team environment
- Ability to maintain composure during busy periods
- Proficiency in reading, writing, speaking, and understanding English
- Additional languages preferred
- Ability to meet physical demands such as standing and walking for over eight hours and lifting up to fifty pounds
- Flexibility to adapt to new projects and thrive in a fast-paced environment
Job Qualifications
- Culinary degree or pedigree
- At least five years of culinary experience in large world-class resorts, hotels, or clubs
- Prior culinary leadership experience in high-end restaurants, resorts, or private clubs preferred
- Comprehensive knowledge of all cookery techniques and processes
- Thorough understanding of local and imported food products
- Experience sourcing local ingredients and creating seasonal menu items
- Strong knowledge of occupational health and safety standards
- Familiarity with food and beverage operational requirements
Job Duties
- Work closely with senior chefs to determine quality and quantity of ingredients used with a view of eliminating waste/spoilage especially meats, fish, produce
- Assist culinary leaders with menu creation, development, and implementation
- Recommend menu price adjustments and determine prices of unlisted food items with guidance
- Schedule working hours of all kitchen employees considering business volume and labor cost conservation
- Assign specific duties to employees and instruct them in their work
- Ensure quality of all food items by checking taste, temperature, and visual appeal
- Maintain uniformity and adherence to portion sizes per senior chef specifications
- Identify new products to improve food quality or reduce costs
- Suggest improvements to increase customer satisfaction, volume, or profit
- Prevent use of contaminated products and exclude ill employees from food preparation
- Ensure compliance with food safety management systems including HACCP and local regulations
- Adhere to safety, health, security, and loss control policies and government legislation
- Collaborate with stewarding to maintain clean and orderly kitchen areas
- Ensure no spoiled or damaged utensils are in use and maintain par levels of equipment
- Oversee maintenance of kitchen equipment and prevent damage or loss
- Perform other duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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