Banquet Sous Chef - Dune House Hotel & Spa - Jacksonville, FL

Why us?

Along the quiet sands of Atlantic Beach, where the tide has whispered its secrets for generations, the story of One Ocean Resort & Spa began in the early 1970s as the humble Sea Turtle Inn, a seaside refuge for travelers chasing salt air and sunrise. Over time, the little inn grew into something grander, shaped by the rhythm of the waves and the changing dreams of coastal hospitality. In the mid-2000s, it was lovingly reborn as One Ocean, trading simplicity for polished elegance while keeping its soul rooted in the shore, and soon became a jewel of Northeast Florida, known for oceanfront luxury, glowing sunsets, and moments that linger long after checkout. Now, as the surf writes yet another line in its story, One Ocean is entering a new era, transforming into The Dune House at Atlantic Beach, a lifestyle luxury property designed to capture the spirit of modern coastal living, where relaxed elegance meets curated experience. This next evolution honors the past while inviting a new generation of guests to leave their footprints in the sand and carry forward a legacy shaped by wind, water, and timeless hospitality.

 

Job Overview

Plan and manage the banquet kitchen staff in the procurement, production, preparation and presentation of all food for the banquet department in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

Responsibilities

Position is responsible for long and short term planning and day-to-day operations of thebanquet kitchen and related areas.• Recommends menu and procedural changes.• Recommends the budget and manages food and labor costs within approved budgetconstraints.• Performs all essential functions while adhering to all SOP's and future food programs to ensure aconsistent, quality product.• Manage associates in the kitchen in order to attract, retain and motivate theemployees while providing a safe environment; hire, train, develop, empower, coach andcounsel, conduct performance and salary reviews, resolve problems, provide opencommunication vehicles and discipline and terminate as appropriate.• Plan and manage the procurement, production, preparation and presentation of all food in thehotel in a safe, sanitary, cost effective manner.• Monitor and control the maintenance/sanitation of kitchen, equipment and related areas toensure a healthy, safe work environment which meets/exceeds federal, state, corporate andfranchise standards and regulations.• Develop, recommend, implement and manage the department's budget; continually analyze,forecast, monitor and control the labor and food costs through various methods to meet/exceedmanagement/budget objectives.• Develop and implement menus and back-up (use records, production lists, pars, training, etc.)within corporate guidelines to continually improve revenues and profit margins whilemaintaining quality.• Execute and promote the Accident Prevention Program to minimize liabilities and relatedexpenses.OTHER RESPONSIBILITIES• All other duties as assigned, requested or deemed necessary by management.SUPERVISORY DUTIES5 + Banquet Cooks and Sous ChefsFood

BEHAVIORAL FOCUS

At Sage, we pride ourselves on the behaviors that build our culture and help associates perform in their positions. We value integrity, performance, team spirit, growth, delivering extraordinary guest experiences, and engaging in our communities. We have also outlined specific competencies that contribute to success at Sage. Please review our competency models to understand the behaviors expected of different levels in the organization (you may find these models in our learning management system).

Qualifications

Education/Formal Training

One or two years of post-high school education

 

Experience

Experience required by position is from two to three full years of full employment in a related position with this company or other organization(s).

 

Knowledge/Skills

• Requires thorough knowledge of the catering and food profession in order to perform non-repetitive analytical work.
• Requires knowledge of policies and procedures and the ability to determine course of action based on these guidelines. Requires supervision/management skills. Requires oral and written communication skills.
• Must have moderate hearing -to hear equipment timers and communicate with other staff.
• Must have excellent vision to see that product is prepared appropriately.
• Must have moderate speech communication skills to be able to communicate with staff. Must have moderate comprehension and literacy to read and understand all BEO's.

 

Physical Demands

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

• Lifting/Pushing/Pulling/Carrying: All these functions are essential because of the heavy production associated with Banquets. Items include food, small equipment, 75% of the time.
• Bending does become necessary when using the lower oven for cooking, 5-10 times a day.
• Full range of mobility and the ability to travel 30-50 feet on a regular basis, throughout the day.
• Standing usually during preparation or plate -up to one hour at a time, usually 3-5 times a day.
• No climbing required.
• No driving required.

 

Environment

Inside 95% of full shift

 

Benefits

When you join our family as a full-time team member, you’re not just starting a job — you’re unlocking a world of perks! Enjoy top-notch benefits like medical, dental, and vision coverage, a 401(k) plan, disability and life insurance, exclusive room discounts, free daily meal, tuition reimbursement, and so much more. We’re here to support you, both at work and beyond!