Jobs and Careers

Sous Chef

Ocean Reef Club

Key Largo, United Statesfull_timeVerifiedPosted 18 Feb 2026

About the role

Job Title: Sous Chef

Department: Culinary

Reports to: Sous Chef

FLSA: Exempt

Summary:

To participate, coordinate and supervise the activities of all associates engaged in the preparation of food items while exceeding members and guest expectations and meeting budgeted goals for labor and food cost.

Essential Duties and Responsibilities:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and /or ability required for this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

To plan and organize the kitchen, daily production according to menus and requisitions
To train, coach, supervise and assist all culinary and steward staff in their daily work and assignments
To supply recipes, suggest methods and train all associates in their daily work assignments
To work closely with all chefs managers in developing their à la carte menus & special offerings
To establish a high level of consistency in the preparation and presentations of foods
Responsible to administer and organize all relevant administrative paperwork.
Responsible to maintain labor, food, and operating cost as budgeted and in line with business levels
To observe and supervise that all sanitation and safety procedures and standards are followed and maintained.
To produce weekly schedules in a timely manner
Review on a daily bases, miss-punches - approaching OT and change appropriately when needed
To up-keep the maintenance and cleanliness of the burgee kitchen and hallways and expo areas at all time
To revise the menus and recipes seasonally and annually according to sales reports, members and guest feed back
To attend all BEO Meetings, and update all food production sheets
To follow the associate hand book and reinforce ORC rules of conduct and policies
To post a weekly associate schedule every Thursday consistent with business levels
To purchase food daily in a timely manner and conduct inventory and as needed
To conduct sanitation and food safety weekly training using the Culinary Training Sheets
To conduct monthly communication meetings with minutes for all burgee associates.
To develop and update training manual with recipes and photos
To attend all required meetings and ORC University development classes as needed
To keep an update the ORC Hurricane plan book, to train subordinates in emergency procedures
To be able to take charge in any emergency
To produce all necessary reports

Other responsibilities:

Perform other duties as requested
To work Holidays or any other designated time needed or requested by the Executive Chef
To jointly train Restaurant associates on a la carte preparations and presentations when needed
To report any unusual or suspicious activities in the work environment
To report and document all work related accidents, misconduct or possible harassment
To maintain an open line of communication with all fellow chefs, managers and associates
To keep a high level of confidentiality on sensitive subject matters as requested
To follow posted work schedule and report to work on time
To lead by example promoting teamwork, organization and respect among all associates
To clean and maintain all equipment in proper working condition, and to report all in need of repair by producing work order request to engineering

Specific job knowledge, skill and ability needed:

Able to work in extreme temperatures
Thorough knowledge of food products, recipes, preparation and presentation
Ability to analyze forecast data, and make judgment to insure proper payroll and production control
Ability to write, read and speak English to comprehend and communicate job functions
Good knowledge of menu development, cost and wage control
Ability to work in confined spaces
Ability to grasp, lift and/or carry up to 50 lbs.
Ability to stand and walk for an extended period of time
Ability to supervise a large staff and accomplish goals on a timely basis
Ability to conduct meetings, menu briefings, interview and disciplinary documentation
Ability to effectively interact with associates, members and subordinates some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts
To have the ability to distinguish product fres