Job Overview
Employment Type
Full-time
Compensation
Salary
Range $55,000.00 - $60,000.00
Work Schedule
Flexible
Day Shifts
Benefits
Medical
Dental
Vision
PTO
sick pay
401k
growth opportunities
Job Description
Our establishment is a prominent large beachside hotel and convention center located in Panama City, FL, known for providing exceptional hospitality services and delivering a memorable guest experience. We cater to a diverse clientele, including vacationers seeking relaxation on the beautiful Gulf Coast as well as professionals attending conferences and large-scale events. Our hotel features multiple dining concepts ranging from casual beachside eateries to upscale dining venues, all designed to satisfy a variety of culinary preferences with high standards of quality, presentation, and service.
The role of Sous Chef in our dynamic culinary department is an exciting opportunity for culinary professionals who thrive in a high-volume, multi-outlet environment. This position is vital in upholding the hotel’s reputation for excellence by overseeing the preparation, presentation, and execution of food across several dining outlets. The Sous Chef works closely with senior leadership and the food and beverage team to develop innovative menus that reflect seasonal trends and cater to guest expectations. Leadership skills are crucial in this role, as the Sous Chef supervises kitchen staff, ensures compliance with sanitation and safety standards, and manages inventory and operational costs to optimize efficiency.
As part of the compensation package, we offer a competitive salary ranging from $55,000 to $60,000 depending on experience, with comprehensive benefits including medical, dental, and vision coverage, paid time off, sick pay, a 401K plan, and opportunities for professional growth within the company. For candidates relocating to Panama City, we also provide relocation assistance and temporary housing if needed.
In this role, the Sous Chef is responsible for maintaining consistency in food quality and presentation through standardizing recipes and preparation techniques. Efficiency in managing labor schedules to meet budgeted targets and operational demand is also essential. This position requires a proactive approach to controlling waste and minimizing losses by implementing proper inventory management protocols. Furthermore, the Sous Chef plays a key role in training and developing kitchen team members to uphold strict food safety and sanitation practices, contributing to a safe and productive work environment.
Collaboration is a cornerstone of this role, as the Sous Chef regularly participates in strategic food and beverage meetings and partners with leadership teams to plan the culinary components of large banquets, events, and functions hosted by the hotel. This position offers culinary professionals an excellent platform to demonstrate their passion for food, creativity in menu development, and leadership capabilities while advancing their careers within a reputable and growing hospitality group.
The role of Sous Chef in our dynamic culinary department is an exciting opportunity for culinary professionals who thrive in a high-volume, multi-outlet environment. This position is vital in upholding the hotel’s reputation for excellence by overseeing the preparation, presentation, and execution of food across several dining outlets. The Sous Chef works closely with senior leadership and the food and beverage team to develop innovative menus that reflect seasonal trends and cater to guest expectations. Leadership skills are crucial in this role, as the Sous Chef supervises kitchen staff, ensures compliance with sanitation and safety standards, and manages inventory and operational costs to optimize efficiency.
As part of the compensation package, we offer a competitive salary ranging from $55,000 to $60,000 depending on experience, with comprehensive benefits including medical, dental, and vision coverage, paid time off, sick pay, a 401K plan, and opportunities for professional growth within the company. For candidates relocating to Panama City, we also provide relocation assistance and temporary housing if needed.
In this role, the Sous Chef is responsible for maintaining consistency in food quality and presentation through standardizing recipes and preparation techniques. Efficiency in managing labor schedules to meet budgeted targets and operational demand is also essential. This position requires a proactive approach to controlling waste and minimizing losses by implementing proper inventory management protocols. Furthermore, the Sous Chef plays a key role in training and developing kitchen team members to uphold strict food safety and sanitation practices, contributing to a safe and productive work environment.
Collaboration is a cornerstone of this role, as the Sous Chef regularly participates in strategic food and beverage meetings and partners with leadership teams to plan the culinary components of large banquets, events, and functions hosted by the hotel. This position offers culinary professionals an excellent platform to demonstrate their passion for food, creativity in menu development, and leadership capabilities while advancing their careers within a reputable and growing hospitality group.
Job Requirements
- High school diploma or equivalent
- Minimum 3 years of experience in a sous chef or equivalent role
- Familiarity with food safety regulations and kitchen sanitation
- Ability to work flexible hours including weekends and holidays
- Strong organizational and multitasking skills
- Physical ability to stand for extended periods and perform kitchen duties
- Willingness to relocate to Panama City, FL if necessary
Job Qualifications
- Proven culinary experience in a high-volume, multi-outlet environment
- Strong leadership and team management abilities
- Expertise in menu development and implementation
- Knowledge of food safety and sanitation standards
- Ability to manage labor, inventory, and operating costs
- Excellent communication and collaboration skills
- Culinary degree or relevant certification preferred
Job Duties
- Ensure consistent quality, presentation, and execution of all food offerings across outlets
- Lead menu development and seasonal updates, coordinating timely rollouts with senior leadership approval
- Manage labor scheduling in alignment with budgeted targets and operational needs
- Maintain strict standards for sanitation, cleanliness, and kitchen safety at all times
- Implement controls to minimize waste, reduce loss, and optimize inventory usage
- Train and develop culinary team members on food safety, sanitation, and best practices
- Establish and maintain standardized recipes and preparation techniques to ensure consistency and cost control
- Monitor and manage food, labor, and operating costs to meet financial goals
- Participate in food and beverage meetings and collaborate with leadership on strategic initiatives
- Partner with food and beverage leadership to plan and execute culinary aspects of banquets, events, and large-scale functions
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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