Discovery Land Company
Privately‑held developer and operator of luxury private residential communities and resorts.
Sous Chef
Supervises kitchen operations, staff, menu development, and food quality for resort dining.
Job Highlights
About the Role
Reporting to the Executive Chef, the Sous Chef oversees food preparation, kitchen organization, and staff training to deliver the Discovery Land Company experience to members and guests. The role includes managing inventory, controlling waste, scheduling staff, ensuring food safety and quality, collaborating with the Culinary Director on menus, and maintaining equipment and sanitation standards. • Supervise all food preparation and kitchen organization, ensuring taste, temperature, and visual appeal. • Work with the Executive Chef to select quality ingredients, minimize waste, and source local seasonal products. • Assist in menu creation, development, pricing, and implementation with the Culinary Director. • Schedule kitchen staff, assign duties, and control labor costs within budgeted headcounts. • Enforce food safety standards (ServSafe, HACCP) and prevent use of contaminated or spoiled items. • Coordinate with Stewarding to maintain clean, orderly kitchen areas and proper equipment. • Monitor equipment maintenance, prevent damage or loss, and report breakage. • Identify new products to improve quality or reduce costs and suggest operational improvements.
Key Responsibilities
- ▸food prep
- ▸menu development
- ▸staff scheduling
- ▸inventory control
- ▸food safety
- ▸equipment maintenance
What You Bring
Candidates must hold a culinary degree or equivalent, have at least five years of experience in high‑end resort or club settings, and possess strong leadership, communication, and health‑safety knowledge. • Culinary degree or equivalent pedigree. • Minimum five years of culinary experience in large resort, hotel, or private club environments. • Prior leadership experience in a high‑end restaurant, resort, or club preferred. • Comprehensive knowledge of cooking techniques and both local and imported food products. • Experience sourcing seasonal, local ingredients and developing menu items. • Strong understanding of occupational health and safety and F&B operational requirements. • Ability to work flexible hours, including evenings, weekends, holidays, and shifts longer than eight hours. • Excellent communication, teamwork, and ability to stay calm under pressure. • Proficient in English; additional languages are a plus. • Physical ability to stand, walk, lift over 50 pounds, and work in varied indoor/outdoor conditions.
Requirements
- ▸culinary degree
- ▸5+ years
- ▸leadership
- ▸food sourcing
- ▸safety knowledge
- ▸english
Benefits
Compensation includes a weekly salary of $1,634.50 (approximately $85,000 annually) with medical, dental, and vision benefits, employer‑paid housing, employee meals, and opportunities for professional development. • Weekly salary of $1,634.50 (≈ $85k annual). • Medical, dental, and vision benefits. • Employer‑paid local housing. • Employee meals, referral incentives, and recognition programs. • Professional development and upward mobility opportunities. • Potential transfer to other Discovery clubs after season. • Work‑family culture within luxury beachfront and golf club environments.
Work Environment
Onsite