Head Line Cook Sous Chef

Benefits:

Company parties

Competitive salary

Dental insurance

Free food & snacks

Health insurance

Paid time off

Vision insurance

Job Description: St. Andrews Bay Yacht Club is seeking experienced and skilled Head Line Cook and Sous Chef to join our kitchen team. The ideal candidates will have a passion for cooking, strong leadership abilities, and experience managing a fast-paced kitchen environment.

Responsibilities:

Oversee and coordinate kitchen operations on the line

Prepare high-quality meals according to our menu and standards

Ensure food safety, sanitation, and quality control measures are met

Train and supervise kitchen staff, ensuring smooth and efficient service

Monitor food inventory and assist with ordering supplies

Maintain a clean and organized workspace

Work closely with the Executive Chef to develop new recipes and improve existing dishes

Assist in menu planning and kitchen management (Sous Chef role)

Step in for the Executive Chef when needed (Sous Chef role)

Qualifications:

Proven experience as a Line Cook, Sous Chef, or similar role

ServSafe Certification preferred

Culinary certification or equivalent experience is a plus

Ability to manage a high-volume kitchen and work under pressure

Strong communication and team management skills

Knowledge of food safety regulations and kitchen best practices

Must maintain a clean and professional appearance while cooking

Flexible availability, including weekends and holidays