Compensation: $0.00 - $ / hour

The opportunity

Delaware North Parks and Resorts is hiring a Sous Chef to join our team at Courtyard at Kennedy in Titusville, Florida. As a Sous Chef, you will be responsible for supporting the Executive Chef in managing high-volume kitchen operations, ensuring exceptional food quality, and leading the culinary team. If you have excellent culinary skills, creativity, and strong leadership abilities, we encourage you to apply and help inspire and develop our team.

Pay

$0.00 – $ / hour

Information on our comprehensive benefits package can be found at https://careers.delawarenorth.com/whatweoffer >https://careers.delawarenorth.com/whatweoffer

. What we offer

At Delaware North, we care about our team members’ personal and professional journeys. These are just some of the benefits we offer:

Medical, dental, and vision insurance 401(k) with up to 4% company match Annual performance bonus based on level, as well as individual, company, and location performance Paid vacation days and holidays Paid parental bonding leave Tuition and/or professional certification reimbursement Generous friends-and-family discounts at many of our hotels and resorts What will you do? Supervise and lead the culinary team, ensuring production efficiency, proper culinary techniques, adherence to recipe standards, and high-quality food preparation Assist in hiring, training, and mentoring team members, while creating a cohesive work environment Support food and labor cost management, prepare schedules, oversee inventory control, and manage ordering and receiving processes Collaborate with the Executive Chef and culinary team in menu design and recipe development Maintain a safe, sanitary, and organized kitchen that complies with state and local health department regulations and company policies More about you Minimum of 3 years of culinary experience with previous supervisory responsibilities in a large production kitchen or high-volume food and beverage operation Exceptional skills in high-volume cooking, food presentation, and precise recipe adherence with the ability to lead, coach, and motivate a diverse team Knowledge of best practices for monitoring food and labor cost, menu development, costing, ordering, inventory, and food safety and sanitation Proficient computer skills, including Word and Excel Ability to obtain ServSafe, Food Safety Handler, and Training for Intervention Procedures certifications Capacity to work a flexible schedule to accommodate business levels Apply Now Save this job Share: Email Tweet Facebook LinkedIn