Sous Chef – Luxury Private Island Resort

Location: Florida Keys, FL
Job Type: Full-Time

An exceptional opportunity is available for a talented Sous Chef to join the culinary team of an exclusive luxury island resort in the Florida Keys.

The property features approximately 30 luxury accommodations, a world-class spa, and an acclaimed waterfront dining operation overlooking the Atlantic Ocean. The culinary team delivers elevated breakfast, lunch, and dinner service, alongside private dining, in-room dining, special events, chef’s tables, and bespoke guest experiences.

The Role

The Sous Chef will work closely with the Executive Chef and senior culinary leadership to maintain the highest standards of food quality, presentation, consistency, and service.

Responsibilities include:

• Assist with the day-to-day leadership and operation of the culinary team.
• Support the Executive Chef with menu development, seasonal offerings, and daily specials.
• Maintain exceptional standards of food quality, presentation, and consistency.
• Lead and develop culinary team members through training, coaching, and hands-on leadership.
• Oversee kitchen operations during service and ensure smooth execution across all outlets.
• Assist with ordering, inventory control, food cost management, and waste reduction.
• Maintain strict standards for food safety, sanitation, and kitchen organization.
• Support private events, chef’s tables, resort buyouts, and other special culinary experiences.
• Help foster a positive, professional, and collaborative kitchen culture.
• Step into leadership responsibilities in the Executive Chef’s absence.

Requirements

The ideal candidate will have:

• Previous Sous Chef or senior culinary leadership experience in a luxury hotel, fine-dining restaurant, private club, or high-end resort.
• Experience working in a high-end culinary environment with demanding service standards.
• Strong knowledge of contemporary culinary techniques, menu development, and kitchen operations.
• Proven ability to lead, train, and motivate a diverse culinary team.
• Strong organizational and communication skills.
• Experience with food cost, inventory, ordering, and labor management.
• Culinary degree or formal culinary training is preferred.
• A hands-on leadership style with a genuine passion for hospitality and exceptional food.