Sous Chef

We are seeking an exceptional Sous Chef to join the Latitudes culinary team—an exciting opportunity for a passionate professional to contribute to one of Key West’s most iconic dining experiences. As part of an organization that views its team members as its greatest asset, we are dedicated to cultivating talent, fostering growth, and delivering excellence at every level.

Set on a private island just off the coast of Key West, Latitudes offers a truly distinctive and refined dining experience. Our elevated, award-winning menu features the finest local seafood and premium steaks, artfully prepared with a sophisticated tropical influence. In 2025, Latitudes was recognized as one of OpenTable’s Top 100 Romantic Restaurants and honored with the Tripadvisor Travelers’ Choice Award—distinctions that reflect our unwavering commitment to culinary excellence and memorable guest experiences.

This role is ideal for a driven culinary professional who thrives in a high-performance, fast-paced environment and is passionate about leadership, creativity, and precision. The Sous Chef plays a pivotal role in supporting daily kitchen operations, mentoring team members, and ensuring consistency, quality, and innovation across all offerings.

The ideal candidate brings a minimum of two years of experience in a comparable role, coupled with a genuine passion for culinary excellence, team leadership, and delivering a truly elevated dining experience. A steadfast commitment to quality, consistency, and the highest standards of culinary hospitality is essential.

Benefits:

Health Insurance
Dental Insurance
Life Insurance
Vision Insurance
401(k)
Free Associate Parking
Free Meal for every shift worked
25% Discount in Resort Outlets
Hotel Discounts with OPL
Friends and Family Discount

Responsibilities:

Execute hot food production for restaurant service and events
Lead, manage, and inspire line cooks, production cooks, kitchen associates, and stewards
Train, mentor, and develop hourly team members to uphold exceptional culinary standards
Address kitchen-related issues and operational challenges promptly and effectively
Ensure completion of all opening, daily, and weekly operational checklists
Maintain strict adherence to state health codes and company standard operating procedures
Uphold and enforce the highest levels of sanitation, safety, and cleanliness
Collaborate seamlessly with the culinary team to execute banquets, buffets, and special events with excellence
Support culinary leadership in maintaining product integrity, efficiency, and high-level execution
Oversee daily vendor ordering while maintaining organized and well-managed storage areas
Manage the setup, maintenance, and breakdown of hot and cold stations
Plan and execute special menus, including holiday brunches and curated buffet experiences
Drive creativity through the development of visually compelling and innovative plating designs
Review, code, and process invoices accurately and in a timely manner
Develop team schedules based on forecasted business levels while maintaining labor cost targets
Hold team members accountable to daily standards, including adherence to cleaning and organizational protocols

Qualifications:

High School Diploma or GED preferred, but not required
Minimum of two years of experience in a comparable role
Ability to work extended hours, including evenings, weekends, and holidays, in a fast-paced environment
Strong commitment to cleanliness, organization, and food safety standards
Clear and professional verbal and written communication skills, including email correspondence
Proficient in the use and operation of kitchen equipment, with the ability to promptly communicate maintenance needs to the Engineering team
Ability to stand for extended periods and perform at a high level in a physically demanding, fast-paced culinary environment

The company also conducts post-offer employment verifications, motor vehicle, and criminal background checks.

We are an Equal Opportunity Employer. This company does not and will not discriminate in employment and personnel practices on the basis of race, sex, age, handicap, religion, national origin or any other basis prohibited by applicable law.