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Chef Jobs in Santa Rosa Beach, FL (NOW HIRING)

St. Joe

Sous Chef at Fish Out of Water

FL · On-site

$45K - $61K/yr

The role of Sous Chef is responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other kitchen staff. As assistant to the Executive Chef ...

St. Joe

Sous Chef at Fish Out of Water

FL · On-site

$45K - $61K/yr

The role of Sous Chef is responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other kitchen staff. As assistant to the Executive Chef ...

Shades Bar & Grill

Executive Chef

Miramar Beach, FL · On-site

$64K - $88K/yr

We are searching for the right candidate to fill our Executive Chef position coming soon at our new Shades Bar & Grill Mirimar Beach location. Summer training at Inlet Beach location. Compensation ...

O-Ku Sushi Alys Beach

Sous Chef

Alys Beach, FL · On-site

$44K - $59K/yr

Sous Chef Hospitality Starts Here: Welcome to The Indigo Road Hospitality Group (IRHG) , where hospitality is more than a job; it's a family, a lifestyle, and an exciting journey. We believe that by ...

O-Ku Sushi Alys Beach

Sous Chef

Alys Beach, FL · On-site

$45K - $61K/yr

Sous Chef Hospitality Starts Here: Welcome to The Indigo Road Hospitality Group (IRHG) , where hospitality is more than a job; it's a family, a lifestyle, and an exciting journey. We believe that by ...

O-Ku Sushi Alys Beach

Sous Chef

Alys Beach, FL

$45K - $61K/yr

Sous Chef Hospitality Starts Here: Welcome to The Indigo Road Hospitality Group (IRHG) , where hospitality is more than a job; it's a family, a lifestyle, and an exciting journey. We believe that by ...

Compass Group

Sous Chef

Panama City, FL

$44K - $60K/yr

As a Sous Chef II, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering ...

Compass Group

Sous Chef

Panama City, FL · On-site

$44K - $60K/yr

As a Sous Chef II, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering ...

Compass Group

Sous Chef

Panama City, FL · On-site

$44K - $60K/yr

As a Sous Chef II, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering ...

Innisfree

Sous Chef Team Leader

Fort Walton Beach, FL · On-site

$41K - $55K/yr

Executive Chef FLSA Status: Non-Exempt Approved By: Human Resources Summary The Sous Chef Team Leader is responsible for ensuring that all meals coming from the kitchen are well prepared with regard ...

St. Joe

Chef De Partie at Fish Out of Water

FL · On-site

$17.25 - $21.75/hr

Job Summary The Chef de Partie is responsible for managing a specific section of the kitchen, ensuring all dishes from that station are prepared to the highest quality and delivered on time. This ...

Perseverance30a

Sushi Chef

Rosemary Beach, FL · On-site

$20/hr

Your primary goal as a sushi chef is to accommodate guest's needs by preparing our cuisine according to established recipes and procedures as well as following safety and sanitation guidelines. In ...

Perseverance30a

Sushi Chef

Rosemary Beach, FL · On-site

$20/hr

Your primary goal as a sushi chef is to accommodate guest's needs by preparing our cuisine according to established recipes and procedures as well as following safety and sanitation guidelines. In ...

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How much do chef jobs pay per hour?

As of Aug 23, 2026, the average hourly pay for chef in Santa Rosa Beach, FL is $22.30, according to ZipRecruiter salary data. Most workers in this role earn between $15.24 and $28.08 per hour, depending on experience, location, and employer.

What does a chef do?

A chef is a professional cook who is responsible for preparing meals, developing menus, and overseeing kitchen operations in restaurants, hotels, or other food establishments. Chefs ensure food quality, safety, and presentation standards are met, and often manage other kitchen staff. Their duties may include ordering ingredients, maintaining inventory, and creating new recipes. Chefs may specialize in specific types of cuisine or cooking techniques. They play a key role in delivering a memorable dining experience.

What are the key skills and qualifications needed to thrive as a chef, and why are they important?

To thrive as a Chef, you need strong culinary skills, creativity in menu development, and comprehensive knowledge of food safety standards, typically supported by culinary school training or relevant experience. Familiarity with commercial kitchen equipment, recipe management software, and food hygiene certifications (such as ServSafe) is highly valuable. Exceptional organizational ability, teamwork, and leadership are critical soft skills for managing kitchen staff and maintaining a positive work environment. These competencies are essential for delivering high-quality dishes efficiently, ensuring kitchen safety, and running a successful culinary operation.

What are common challenges chefs face in maintaining consistency across dishes and shifts?

Chefs often encounter challenges in ensuring that every dish meets the restaurant’s quality and presentation standards, particularly when managing a team with varying skill levels or during busy service periods. Maintaining consistency requires strong communication, standardized recipes, and rigorous training for all kitchen staff. Additionally, chefs must monitor ingredient quality and adapt quickly to supply changes, all while leading by example to uphold the restaurant’s reputation. Overcoming these challenges is key to delivering a reliable dining experience and building trust with patrons.

What is the difference between Chef vs Cook?

AspectChefCook
CredentialsFormal culinary training or certifications often preferredMinimal formal training, on-the-job experience common
Work EnvironmentProfessional kitchens, restaurants, hotelsVaries from home kitchens to restaurants, catering
Job ResponsibilitiesMenu planning, supervising kitchen staff, quality controlFood preparation, cooking, basic kitchen tasks
Industry UsageHigh-end restaurants, culinary institutionsWidespread across all food service settings

While both chefs and cooks work in kitchens and prepare food, chefs typically have formal training, oversee kitchen operations, and work in professional or upscale environments. Cooks usually focus on food preparation and cooking tasks, often with less formal education, and work in a variety of settings. The role of a chef involves leadership and menu development, whereas a cook primarily executes recipes and prepares dishes.

Is 25 too late to become a chef?

Becoming a chef at 25 is not too late, as many chefs start their careers in their twenties or later. Success in the culinary industry depends on skills, training, and experience, which can be gained through culinary schools, apprenticeships, or on-the-job training at any age.
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For Chef jobs in Santa Rosa Beach, FL, the most frequently searched job titles are:

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Chef jobs near you
Infographic showing various Chef job openings in Santa Rosa Beach, FL as of August 2026, with employment types broken down into 84% Full Time, 14% Part Time, and 2% Temporary. Highlights an 100% In-person job distribution, with an average salary of $46,385 per year, or $22.3 per hour.

Sous Chef at Shark's Tooth Clubhouse

St. Joe

Panama City Beach, FL • On-site

$44K - $60K/yr

Full-time

Posted 3 days ago

New

Job description

Job Summary
The role of Sous Chef is responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other kitchen staff. As assistant to the Executive Chef, the Sous Chef will help with menu planning, inventory, and managing of supplies. Additionally, the Sous Chef will aid in making sure the kitchen is up to safety standards and that staff are obeying sanitation rules. During mealtimes, it is important that the Sous Chef be quick on his/her feet and be able to make smart decisions instantly.
Primary Responsibilities & Essential Functions
  • Prepares food to specifications before and during operations, ensuring freshness, quality, and proper portioning
  • Properly measures and portions all food items, complying with all portion sizes, quality standards, department policies
  • Utilizes kitchen equipment such as knives, slicers, whips, pots, pans, warmers, steamers, grills, and ovens efficiently and safely
  • Ensures proper food temperatures are maintained and food is stored correctly
  • Packages all products to proper specifications
  • Perform opening, closing, and side work duties according to established guidelines
  • Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked
  • Set up and operates kitchen equipment
  • Uses waste control guidelines and records all waste on spoilage sheet
  • Manage all kitchen activities, including food preparation, production, and supervision/training of kitchen staff
  • Ensure efficient, cost-effective operation and profitability of food production
  • Supervise and inspect all preparation and cooking equipment regularly to ensure that cleanliness, sanitation, and functioning properly
  • Ensure food products, presentation, and plating are of the highest quality and prepared in a timely manner
  • Assume the role as Executive Chef in their absence
  • Enforce adherence to all standards of food quality, preparation, recipes, and presentation
  • Resourcefully solve any issues and take control of any problematic situations as they arise
  • Maintain a positive and professional approach with coworkers and guests
  • Order supplies to stock inventory appropriately
  • Maintain high morale amongst the culinary team
  • All other duties as assigned

Education and Experience
  • Bachelor's degree in Culinary Science, Culinary Arts, or relevant field.
  • A minimum of 3 years' experience in a similar role
  • Previous experience in food and beverage operations is preferred
  • Sufficient education and literacy needed to identify and read product labels and to communicate with guests about job-related needs
  • Ability to read, write, speak and communicate in basic English preferred

Knowledge, Skills, Abilities
  • Detail oriented and thorough
  • Ability to perform consistent work to the highest of standards
  • Ability to remain discreet and respect the privacy of guests
  • Ability to interact with guests in a pleasant friendly way
  • Strong communication proficiency, both verbal and written
  • Commitment to culinary excellence, quality, and hygiene standards
  • Resourcefulness and problem-solving skills, including the ability to solve issues independently
  • Stress management and ability to perform under pressure in a fast-paced environment
  • Comprehensive knowledge of restaurant and kitchen operations
  • Proficiency in Microsoft Office applications
  • Knowledge of local ingredients, flavor profiles, and current culinary trends
  • Leadership skills and ability to effectively manage and motivate a team
  • Knowledge of basic mathematical and accounting skills relevant to inventory, costing, and portion control

Physical Demands
  • Ability to stand for long periods of time
  • Frequent bending, stopping, and kneeling
  • Frequent chopping, slicing, dicing, etc
  • Must be able to lift 50lbs
  • Occasional typing

Working Conditions
  • Primarily indoors in a kitchen environment
  • Fast paced environment requires focus and stamina
  • Exposure to high heat from stoves, ovens, and other cooking and kitchen equipment
  • Exposure to leaning products and chemicals (with proper PPE)

The above statements are intended to describe the general nature and level of work being performed and are not an exclusive list of all duties and responsibilities. The St. Joe Company/St. Joe Resort Operations reserves the right to amend and change responsibilities to meet business and organizational needs.

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