SOUS CHEF

Jacksonville, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $45,000.00 - $60,800.00

Work Schedule

Flexible

Weekend Shifts

Split Shifts

Benefits

Vacation pay

Holiday pay

sick pay

Medical Plans

401(k)

Job Description

Epping Forest Yacht and Country Club is a prestigious and historic private club located in Northeast Florida, renowned for its exceptional amenities and commitment to quality service. Established decades ago, this club offers a unique blend of luxury, recreation, and community, making it one of the premier places to work in the region. The club prides itself on maintaining an environment where people are its greatest asset, fostering a culture that values dedication, professionalism, and continuous improvement. Its reputation for excellence in hospitality and country club experiences attracts both members and career-focused individuals looking for a rewarding work environment.
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Job Requirements

high school diploma or equivalent
at least 3 years cooking experience in a professional kitchen
experience in kitchen management
ability to work long hours standing and lifting up to 50 pounds
ability to work in hot kitchen environment
must be able to communicate in English
flexible availability including weekends and holidays
clean and well-maintained personal appearance
ability to respond to emergencies such as fire or hurricane
comply with safety and sanitation regulations

Job Qualifications

high school graduate
ability to communicate effectively in English
minimum 3 years of professional cooking experience including saucier prep banquet pantry and hot line
kitchen management experience
knowledge of five basic sauce groups soup preparations and cooking temperatures
understanding of banquet production and food sanitation standards
ability to operate kitchen equipment safely
experience with cost control and portion management
leadership skills to manage kitchen staff
certification as a professional food manager preferred

Job Duties

work a flexible schedule including weekends holidays and split shifts
arrive to work on time consistently
wear proper uniform clean and in good repair
maintain acceptable personal grooming standards
attend required training safety courses and meetings
report and follow up on safety hazards
consult with Executive Chef on menus and daily specials
assist in menu innovation and cost reduction strategies
oversee kitchen personnel to ensure production standards
maintain high sanitation and safety standards
train staff on equipment and safety features
manage food and labor costs with Executive Chef
exercise portion control
rotate food for daily specials and employee meals
work in any kitchen area as needed
supervise utility personnel cleaning tasks
coordinate with servers on kitchen procedures and menu information
secure kitchen equipment and food storage areas
ensure proper closing procedures for kitchen
supervise food events in absence of Executive Chef
assist in food inventory and counting
help with personnel scheduling to maintain low labor cost
order all produce and assist with invoicing
obtain Certified Professional Food Manager certification
perform additional tasks assigned by Executive Chef

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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