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Strong fit if you already lead cooks, own quality and sanitation, and can run production for a high-visibility island restaurant kitchen without needing invented pay or review claims.
As Executive Sous Chef at Oxford's St. Armand's Island Restaurant, a typical day centers on kitchen leadership under the executive chef: setting production schedules and staffing, supervising cooks, checking incoming and finished product quality, enforcing sanitation standards, and guiding plating and presentation for service.
Build depth in kitchen sanitation and food safety, inventory and receiving checks, production planning, and coaching line cooks. Strengthen plating and display skills and calm service-period leadership. No certification list was provided for this posting.
No. The posting is on-site at St. Armand's Island Restaurant in the Sarasota, FL area.
O*NET tasks for this title stress sanitation, product quality, scheduling, supervising cooks, and presentation.
See O*NET summary 35-1011.00 for chefs and head cooks.
Public-domain labor data — prepare examples for 2–3 of these.
Website: oxford.com
Public cache only — not an employee review.
Oxford is hiring an Executive Sous Chef for its Sarasota, FL - St. Armand's Island Restaurant location. This full-time opportunity lets a skilled culinary professional drive kitchen excellence and help shape standout guest dining experiences on the coast. About the Role The Executive Sous Chef at Oxford supports overall kitchen leadership at the Sarasota, FL - St. Armand's Island Restaurant. You will partner closely with the executive chef to guide daily production, uphold quality standards, and keep the team aligned with service goals. This hands-on position suits candidates exploring Executive Sous Chef jobs in Sarasota, FL - St. Armand's Island Restaurant or nearby Oxford careers who thrive in fast-paced restaurant kitchens and want to contribute to consistent, high-caliber results. Responsibilities Assist the executive chef in directing hourly kitchen staff through prep, production, and plating for all service periods Monitor food quality, portion accuracy, and presentation to meet established house standards Coordinate inventory tracking, ordering, and receiving to control waste while ensuring par levels Help develop and refine seasonal menu items and specials that align with the restaurant's concept Enforce food-safety protocols, sanitation, and temperature logs to maintain compliance Train and mentor line cooks and prep staff to build consistent technique and teamwork Support labor and food-cost targets through efficient scheduling advice and prep planning Step into executive-chef duties as needed to keep operations seamless during absences or peak shifts What You Bring Proven experience as a sous chef or equivalent kitchen leadership role in a high-volume restaurant setting Strong command of classic and contemporary cooking methods plus knife skills and timing under pressure Knowledge of food-safety practices and the ability to model and enforce them daily Clear communication and coaching ability to motivate and develop kitchen teams Organizational strength for inventory, maintenance of equipment, and shift-to-shift hand-offs Flexibility to work varying shifts including evenings, weekends, and holidays as restaurant volume demands Passion for continuous improvement in culinary presentation and guest satisfaction About Oxford Oxford is hiring for this role and offers a supportive team environment. Next Steps To apply, complete your application directly on this page, or you'll be redirected…
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