Sous Chef
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VICARS LANDING
Ponte Vedra Beach, FL, US
Summary
Supervise daily food production and kitchen staff to ensure high standards of quality, presentation, and dietary compliance. Support the Executive Chef in managing operational excellence, sanitation standards, and inventory control across dining venues.
Job Description
Job DetailsJob Location: Sawgrass - Ponte Vedra Beach, FL 32082Position Type: Full-Time/Part-TimeEducation Level: High SchoolTravel Percentage: Up to 25%Job Shift: DayJob Category: Restaurant - Food ServiceSous Chef
Ponte Vedra Beach, FL | Onsite
About This Role
Vicar’s Landing is seeking a skilled and motivated Sous Chef to support culinary leadership and daily kitchen operations. Working closely with the Executive Chef and Chef de Cuisine, this role supervises food preparation, service execution, and kitchen staff while maintaining high standards of quality, consistency, and sanitation. The Sous Chef serves as a key leader in ensuring operational excellence across dining venues.
What You’ll Do
Supervise and participate in daily food production, ensuring meals meet quality, presentation, and dietary standards
Lead kitchen staff during service and provide direction, support, and guidance
Ensure compliance with food safety, sanitation, and hygiene standards
Review menus and production schedules to ensure readiness and efficiency
Monitor food temperatures, production logs, and kitchen documentation
Support inventory control, food storage, and FIFO procedures
Assist with staff training, scheduling support, and performance feedback
Skills You Need
Must Have Skills
Minimum 3 to 5 years of professional kitchen experience
Strong knowledge of food preparation techniques, safety, and sanitation
Ability to lead teams in a fast paced kitchen environment
Strong organization, communication, and time management skills
Ability to lift up to 50 pounds and stand for extended periods
Nice to Have Skills
Culinary degree or formal culinary training
ServSafe or equivalent food safety certification
Experience in senior living, healthcare, or hospitality dining
Education: Degree not required if you have relevant skills or experience.
How You’ll Grow Here
In your first 12 to 24 months, you’ll have opportunities to:
Strengthen culinary leadership and supervisory experience
Take on expanded operational responsibilities over time
Grow through collaboration with experienced culinary leadership
Compensation & Benefits
Base Salary: $23.00 to $25.00
(Range depends on experience, skills, and shift)
Additional Compensation:
Holiday Bonus
Scholarship Opportunities
Free lunch
Benefits Snapshot:
Health, dental, vision
Retirement savings
Paid time off
Qualifications
Our mission is to provide resort retirement communities and complementary services of superior quality to those individuals who entrust us with their emotional, health, social, spiritual and recreational needs.
Founded
1988
Company size
201-500 employees
Industry
Hospitals and Health Care
Org type
Nonprofit
Headquarters
Ponte Vedra Beach, Florida
Our mission is to provide resort retirement communities and complementary services of superior quality to those individuals who entrust us with their emotional, health, social, spiritual and recreational needs.
Founded
1988
Company size
201-500 employees
Industry
Hospitals and Health Care
Org type
Nonprofit
Headquarters
Ponte Vedra Beach, Florida
