A premier destination in Northwest Florida! Sandestin® Golf and Beach Resort is located on 2,400-acres between the beautiful emerald green waters of the Gulf of Mexico and the shoreline of the Choctawhatchee Bay. Work amongst the most gorgeous backdrops with a company that not only provides a commitment to excellence to guests but also to our people that deliver this experience. Are you the next great addition to the team? Come make memories with us!

General Purpose:

The Sous Chef/ Chef de Cuisine at Burnt Pine Country Club will assist the Executive Chef with all aspects of the culinary operations for Burnt Pine Country Club. The Sous Chef will assist with the responsibility of menu development, introducing new concepts to culinary art and traditions, and all food production for all resort outlets and banquet services as well as training and developing the culinary team.

Essential Duties:

• Make periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment, and employee appearance.
• Coordinate all training activities for kitchen, pastry and other production and service employees to include the identification and analysis of training needs and the design and implementation of programs to address these deficiencies.
• Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
• Responsible for maintaining appropriate food and labor costs as well as food product and supply level inventories.
• Prepares necessary data for applicable parts of the budget and forecast; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
• Other duties as needed

Education:

Bachelor’s or related culinary degree preferred. Minimum of five years’ experience as a Chef or Sous Chef required. ACF-Certified Executive Chef certification accepted. Steady work history (no job hoppers).

Basic Required Skills:

• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Knowledge of table service standards.
• Ability to describe all menu items and methods of preparation.
• May be required: to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; to deal with problems involving several concrete variables in standardized situations.

Physical Demands:

• Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems.
• Must be able to stand and exert well-paced mobility for up to 5 hours in length.
• Must be able to bend, stoop, squat, and stretch to fulfill cleaning tasks.
• Must be able to exert a well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to lift items weighing up to 25 lbs. as needed.
• Must be able to push and pull carts and equipment weighing up to 200 lbs. if needed.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability, and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors, and other employees.
• Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.

Certificates/Licenses: None Required