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

Troon Golf

Sous Chef

Santa Rosa Beach, FL · On-site

$45K - $61K/yr

Santa Rosa Golf and Beach Club, located in Santa Rosa Beach, FL, is pleased to announce an excellent career opportunity for a Full-Time Sous Chef! We are seeking a driven individual who is eager to ...

Troon

Sous Chef

Santa Rosa Beach, FL

$45K - $61K/yr

Santa Rosa Golf and Beach Club, located in Santa Rosa Beach, FL, is pleased to announce an excellent career opportunity for a Full-Time Sous Chef! We are seeking a driven individual who is eager to ...

Perseverance30a

Stir Fry Head Chef

Rosemary Beach, FL · On-site

Proven working experience as a head chef * Excellent record of kitchen management * Ability to spot and resolve problems efficiently * Capable of delegating multiple tasks * Communication and ...

Oxford Industries

Executive Sous Chef

Sandestin, FL

$58K - $74K/yr

Be up-to-date with current food trends through research and partnership with vendors. * Assist Executive Chef with daily, weekly, and monthly specials and menu development. * Minimize employee ...

Tommy Bahama

Executive Sous Chef

Sandestin, FL

$58K - $74K/yr

Be up-to-date with current food trends through research and partnership with vendors. * Assist Executive Chef with daily, weekly, and monthly specials and menu development. * Minimize employee ...

The Bay

Food Runner

Santa Rosa Beach, FL · On-site

Food Runner Chef Jim Shirley uses his knowledge of Northwest Florida - from the people to his deep connections with the surrounding farming communities and local waters - combined with over three ...

Farm & Fire

Food Runner

Santa Rosa Beach, FL · On-site

$12/hr

Food Runner Chef Jim Shirley uses his knowledge of Northwest Florida - from the people to his deep connections with the surrounding farming communities and local waters - combined with over three ...

PF Changs

Line Cook

Miramar Beach, FL

$14 - $17.75/hr

A Line Cook, Wok Cook, Cook, Chef De Partie, or Station Chef accommodates guest's needs by preparing food according to established recipes and procedures as well as following safety and sanitation ...

PF Changs

Line Cook

Sandestin, FL

$19 - $23/hr

A Line Cook, Wok Cook, Cook, Chef De Partie, or Station Chef accommodates guest's needs by preparing food according to established recipes and procedures as well as following safety and sanitation ...

P.F. Chang's

Line Cook

FL · On-site

$14 - $17.75/hr

A Line Cook, Wok Cook, Cook, Chef De Partie, or Station Chef accommodates guest's needs by preparing food according to established recipes and procedures as well as following safety and sanitation ...

PF Changs

Line Cook

Miramar Beach, FL · On-site

$14 - $17.75/hr

A Line Cook, Wok Cook, Cook, Chef De Partie, or Station Chef accommodates guest's needs by preparing food according to established recipes and procedures as well as following safety and sanitation ...

Shunk Gulley

Cook

Defuniak Springs, FL · On-site

$11.50 - $15.50/hr

We are a high-volume, chef-driven restaurant known for classic technique, high-quality ingredients, and elevated hospitality in a refined yet welcoming setting. About Gallion's Located in the heart ...

North Beach Social

Line Cook

Santa Rosa Beach, FL · On-site

$18/hr

Prepare and serve breakfast, lunch, and dinnertime meals as instructed by the shift's lead chef in a timely enough manner to meet our customer satisfaction standards. * Rotate daily (and during ...

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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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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.

Chef de Partie at Bark 'n Brine - Camp Creek Resort

St. Joe

Inlet Beach, FL • On-site

$17.25 - $21.75/hr

Full-time

Posted 12 days ago

Job description

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 role typically oversees a small team of cooks or kitchen staff, maintaining, organization, cleanliness, and efficiency within the work area. The Chef de Partie also assists in training team members, monitors inventory and supplies for their station, and ensures all kitchen operations follow food safety and hygiene standards.
Primary Responsibilities & Essential Functions
  • Preparing, cooking and presenting high quality dishes within the specialty section
  • Preparing meat and fish
  • Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes
  • Ensure that the production, preparation and presentation of food are always of the highest quality
  • Maintain full awareness of all menu items, their recipes, methods of production and presentation standards
  • Follows good preservation standards for the proper handling of all food products at the right temperature
  • Assisting with the management of health and safety
  • Assisting with the management of food hygiene practices
  • Overseeing the maintenance of kitchen and food safety standard
  • Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis
  • Turns equipment on and off at the beginning and end of each shift
  • Organize coolers and kitchen storage areas
  • Managing and training assigned kitchen team
  • Coordinates daily tasks with the Sous Chef
  • Monitoring portion and waste control
  • Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage, and sanitation
  • All other duties as assigned

Education and Experience
  • Significant experience in a professional kitchen
  • Food Managers & ServSafe certification (may be obtain upon hire)
  • Sufficient education and literacy needed to identify and read product labels and to communicate with guests about job-related needs
  • Ability to read write and 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
  • Ability to read write and speak, and communicate in basic English preferred
  • Strong leadership skills, ability to motivate teams to produce consistently great food
  • Adept at working effectively in high energy and busy environments and works well under pressure
  • Ability to lead and work well as well as part of a team
  • Knowledge of culinary arts
  • Must have a positive, honest, and energetic work ethic
  • Ability to operate in a professional manner with a good character to work in a fast-paced team

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

Working Conditions
  • Primarily indoors, in a commercial kitchen environment
  • Exposure to high kitchen temperatures, Moderate to high noise levels from kitchen equipment and busy service periods
  • Exposures to cleaning chemicals (proper PPE provided)
  • Fast-paced, high-pressure environment especially during banquets and large events

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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