Sous Chef - Sawgrass Main Kitchen
Job Details
Job Location
Ponte Vedra Beach, FL
Position Type
Full-Time/Part-Time
Education Level
High School
Travel Percentage
Up to 25%
Job Shift
Day
Job Category
Restaurant - Food Service
Description
JOB SUMMARY
The primary purpose of your job position is to prepare food, serve food and supervise kitchen personnel in accordance with current federal, state and local standards, guidelines and regulations, Vicar's Landing established policies and procedures, and as may be directed by the Director and Executive Chef to assure that quality food service is always provided.
ESSENTIAL DUTIES & RESPONSIBILITIES
1. Review menus prior to preparation of food and prepare hot and cold foods in accordance with standardized recipes and sanitary regulations. Prepare meals in accordance with planned menus, this includes normal and special therapeutic diets as prescribed by the Physician. Assure that all food production records, and temperature logs are maintained and filed in accordance with established policies and procedures. Responsible for closing of the kitchen and assuming total supervision of the staff during the absence of the Chef. Delegate responsibility and accountability to other responsible department personnel. Make sure all meals, including To Go's are portioned correctly. Taste all food before serving to Members. This duty is performed about 40% of the time.
2. Assure that food and supplies for the next meals are readily available including all pre-prep and food is pulled from freezer. Make only authorized substitutions and assume the position of expediter. This duty is performed about 10% of the time.
3. Assure daily or scheduled cleaning duties are performed and clean as you go is enforced. Assure food is properly stored, labeled, covered, and dated in the reach-in refrigerators and walk-ins. Assure that all food storage spaces are properly arranged and clean. Assure all equipment is clean and sanitary. Assist in the storing of iing food as necessary. This duty is performed about 15% of the time.
4. Assist the Chef in maintaining a clean and safe department. Must obey and enforce all safety and sanitation guidelines set up by Dining Services Department, Vicar's Landing as well as federal, state and local laws. Maintains assigned work standards in a safe and sanitary condition. all hazardous equipment/conditions to the Director, or Executive Chef. all accidents/incidents as prescribed by department policies and fill out required reports as directed. This duty is performed about 10% of the time.
5. Maintain acceptable standards of personal hygiene andply with department dress code. This duty is performed about 5% of the time.
6. Attend in-service training as required, assist the Chef in providing on the job training for newly assigned department personnel to ensure food is palatable, appetizing in appearance, served in accordance with portion control and in a sanitary manner. This duty is performed about 5% of the time.
7. s to work as scheduled, excellent attendance is most important for us to deliver our best service to the members and not to over burden our fellow employees when we miss work. This duty is performed about 10% of the time.
8. Perform other duties that may be assigned by your supervisor. This duty is performed about 5% of the time.
9. Perform any other related duties as required or assigned.
Qualifications
Education & Experience:
High school or GED, plus specialized schooling and/or on the job education in a specific skill area; e.g. data processing, clerical/administrative, equipment operation, etc, plus 2 years related experience and/or training, and 7 to 11 months related management experience, or equivalentbination of education and experience.
Minimum two years as a cook/sous chef in a hotel, fine dining restaurant, club health care facility or similar institution.
JOB REQUIREMENTS
Skills, Abilities & Competencies:
Ability to read and understand documents such as policy manuals, safety rules, operating and maintenance instructions, and procedure manuals; Ability to write routine reports and correspondence.
Ability to calculate figures and amounts such as discounts, interest,missions, proportions, percentages, area, circumference, and volume. Ability to concepts such as fractions, ratios, and proportions to practical situations.
Ability to solve practical problems and deal with a variety of kn variables in situations w only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, or diagram formats.
Fulfills supervisory responsibilities in accordance with theanization's policies and applicable laws. Responsibilities may include but are not limited to interviewing, hiring, and training employees; planning, assigning and directing work; appraising performance, rewarding and disciplining employees; addressingplaints and resolving problems.
Supervises a small group (3-7) of employees, usually of lower classifications. Assigns and checks work; assists and instructs as required and performs same work as those supervised, or closely related work, a portion of the time. Content of the work supervised is of a non-technical nature, but presents numerous situations to which policies and precedents must be interpreted and applied.
Works with confidential information such as special diets whose disclosure would be contrary to the best interest of Vicar's Landing and professional ethics.
PHYSICAL DEMANDS
While performing the essential functions of this job, the employee is regularly required to stand, walk, sit, talk hear, and occasionally required to reach with hands and arms, stoop, kneel, and crouch. Employee must have excellent balance and be able to climb a ladder and walk around a roof. The employee must occasionally lift and/or move up to 30 pounds and be able to work at heights. Specific vision abilities required by the job include close, distance, and peripheral vision, depth perception and the ability to adjust focus as well as work on aputer for extended periods of time. The employee must be able tomunicate verbally with other on the phone or in person.
Job Details
Job Location
Ponte Vedra Beach, FL
Position Type
Full-Time/Part-Time
Education Level
High School
Travel Percentage
Up to 25%
Job Shift
Day
Job Category
Restaurant - Food Service
Description
JOB SUMMARY
The primary purpose of your job position is to prepare food, serve food and supervise kitchen personnel in accordance with current federal, state and local standards, guidelines and regulations, Vicar's Landing established policies and procedures, and as may be directed by the Director and Executive Chef to assure that quality food service is always provided.
ESSENTIAL DUTIES & RESPONSIBILITIES
1. Review menus prior to preparation of food and prepare hot and cold foods in accordance with standardized recipes and sanitary regulations. Prepare meals in accordance with planned menus, this includes normal and special therapeutic diets as prescribed by the Physician. Assure that all food production records, and temperature logs are maintained and filed in accordance with established policies and procedures. Responsible for closing of the kitchen and assuming total supervision of the staff during the absence of the Chef. Delegate responsibility and accountability to other responsible department personnel. Make sure all meals, including To Go's are portioned correctly. Taste all food before serving to Members. This duty is performed about 40% of the time.
2. Assure that food and supplies for the next meals are readily available including all pre-prep and food is pulled from freezer. Make only authorized substitutions and assume the position of expediter. This duty is performed about 10% of the time.
3. Assure daily or scheduled cleaning duties are performed and clean as you go is enforced. Assure food is properly stored, labeled, covered, and dated in the reach-in refrigerators and walk-ins. Assure that all food storage spaces are properly arranged and clean. Assure all equipment is clean and sanitary. Assist in the storing of iing food as necessary. This duty is performed about 15% of the time.
4. Assist the Chef in maintaining a clean and safe department. Must obey and enforce all safety and sanitation guidelines set up by Dining Services Department, Vicar's Landing as well as federal, state and local laws. Maintains assigned work standards in a safe and sanitary condition. all hazardous equipment/conditions to the Director, or Executive Chef. all accidents/incidents as prescribed by department policies and fill out required reports as directed. This duty is performed about 10% of the time.
5. Maintain acceptable standards of personal hygiene andply with department dress code. This duty is performed about 5% of the time.
6. Attend in-service training as required, assist the Chef in providing on the job training for newly assigned department personnel to ensure food is palatable, appetizing in appearance, served in accordance with portion control and in a sanitary manner. This duty is performed about 5% of the time.
7. s to work as scheduled, excellent attendance is most important for us to deliver our best service to the members and not to over burden our fellow employees when we miss work. This duty is performed about 10% of the time.
8. Perform other duties that may be assigned by your supervisor. This duty is performed about 5% of the time.
9. Perform any other related duties as required or assigned.
Qualifications
Education & Experience:
High school or GED, plus specialized schooling and/or on the job education in a specific skill area; e.g. data processing, clerical/administrative, equipment operation, etc, plus 2 years related experience and/or training, and 7 to 11 months related management experience, or equivalentbination of education and experience.
Minimum two years as a cook/sous chef in a hotel, fine dining restaurant, club health care facility or similar institution.
JOB REQUIREMENTS
Skills, Abilities & Competencies:
Ability to read and understand documents such as policy manuals, safety rules, operating and maintenance instructions, and procedure manuals; Ability to write routine reports and correspondence.
Ability to calculate figures and amounts such as discounts, interest,missions, proportions, percentages, area, circumference, and volume. Ability to concepts such as fractions, ratios, and proportions to practical situations.
Ability to solve practical problems and deal with a variety of kn variables in situations w only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, or diagram formats.
Fulfills supervisory responsibilities in accordance with theanization's policies and applicable laws. Responsibilities may include but are not limited to interviewing, hiring, and training employees; planning, assigning and directing work; appraising performance, rewarding and disciplining employees; addressingplaints and resolving problems.
Supervises a small group (3-7) of employees, usually of lower classifications. Assigns and checks work; assists and instructs as required and performs same work as those supervised, or closely related work, a portion of the time. Content of the work supervised is of a non-technical nature, but presents numerous situations to which policies and precedents must be interpreted and applied.
Works with confidential information such as special diets whose disclosure would be contrary to the best interest of Vicar's Landing and professional ethics.
PHYSICAL DEMANDS
While performing the essential functions of this job, the employee is regularly required to stand, walk, sit, talk hear, and occasionally required to reach with hands and arms, stoop, kneel, and crouch. Employee must have excellent balance and be able to climb a ladder and walk around a roof. The employee must occasionally lift and/or move up to 30 pounds and be able to work at heights. Specific vision abilities required by the job include close, distance, and peripheral vision, depth perception and the ability to adjust focus as well as work on aputer for extended periods of time. The employee must be able tomunicate verbally with other on the phone or in person.
Job ID: 485903221
Originally Posted on: 7/18/2025
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