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Executive Sous Chef - Members Club

Crescent Hotels & Resorts, Operations

PGA National Resort & Spa

400 Avenue of the Champions

Palm Beach Gardens, FL 33418

Telephone (561) 627-2000

PGA National Resort & Spa

354 Room Resort

Our Resort

PGA National Resort & Spa has long been a place of legendary moments. Here at this Palm Beach destination, luxury is always the standard, golf is never considered just a game and together the two create an enviable lifestyle in a setting that embraces the best Florida has to offer. Anchored by five championship golf courses, and renowned throughout the world as Home to the PGA Tour’s Honda Classic and the legendary Bear Trap, PGA National also boasts a world-class destination spa, a private state-of-the- art sports & racquet club and an exclusive private membership club at the heart of this luxurious resort lifestyle community.

The moment you arrive you will feel what draws people to PGA National. Golf is at the heart of it all, combined with great food and friends, an enviable year-round climate that lends itself to an active lifestyle – all offered in warm and welcoming elegant contemporary surroundings. 

Current Job Openings

Executive Sous Chef - Members Club

PGA National Resort & Spa

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Reports to Resort Executive Chef; Supervises and administers all phases of kitchen operations including food purchase and selection, preparation and menu planning, supervision of subordinates and coordination of kitchen service with other departments. Responsible for the production of high quality food products at a cost level consistent with management objectives. Delegate responsibilities to cooks with motivating objectives to further their growth. Oversees daily restaurant functions. Supervision of daily activities, weekly work schedules, cost and labor forecasting.

Essential Duties and Responsibilities: Include the following. Other duties may be assigned.

  • Oversee entire food operation of respective outlet and special parties ensuring the quality of all food meets standards.
  • Responsible for the direct supervision over all engaged in the operation of the kitchen, including Stewarding Department. Strives to maintain good labor, observes safety and legal requirements as to health and labor department.
  • Supervises food preparation, cost quality, quantity, inventories, portion control, menu planning, recipes and testing of samples submitted by Purchasing Department. Plans monthly kitchen budget.
  • Establishes and supervises job methods and cooking standards to maintain a high quality of food service.
  • Develops standard recipes for all dishes to ensure proper portion control, uniformity of taste and quality; tests new products on the market, recipes and formulas.
  • Develops new cooking methods for improvement of cuisine; reads trade magazines and periodicals; maintains contact with other chefs and visits other kitchens to keep abreast of new development of food and equipment.
  • Interviews and hires applicants for employment; responsible for training program and proper placement of employees; sets up work schedules and job requirements.
  • Prepares inventories; budget forecast and may revise work schedules for each week; reports on daily payrolls, overtime, absenteeism and accidents; daily market orders; etc.
  • Completes markets lists; orders necessary items and inspects such food as meat, fish and vegetables as received from vendors.
  • Maintains and purchases all kitchen supplies such as stoves, boilers, freezers, pottery and utensils.

Qualification Requirements: 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and Experience: Must have a Culinary School degree with formalized training in all aspects of food preparation in a high volume, fine hotel and resort property. A minimum of five years experience in food preparation management in a multiple outlets in a hotel resort with high volume turnover.

Language Skills: Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers and the general public.

Reasoning Ability: Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.

Other Skills and Abilities: Menu planning and execution of menus and costing. Strong knowledge in sauces, butchering and soups. Purchasing of food in high volume. 

Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to sit, stand and use hands to finger, handle or feel objects, tools or controls. The employee is frequently required to talk and/or to hear.

Must have the ability to lift 50 pounds chest high, able to twist left to right, and have good hand-eye contact. Must be able to stand 8 – 10 hours at one time.  Must be able to walk up and down stairs (at least 2 flights) without difficulty.

Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually moderate.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)

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