CAVU Golf Club Sous Chef

Pyramid Global Hospitality; Naples (FL); On-site; USD 70,000 - 98,000; Full time

Job summary

Pyramid Global Hospitality seeks a Sous Chef for CAVU Golf Club in Naples, FL to support the Executive Chef in daily culinary operations, lead the kitchen team, and ensure exceptional food quality and member experiences.

The role emphasizes strong leadership, menu development, event support, and adherence to safety and cost controls, with growth opportunities within a private club setting.

Qualifications

• Minimum of three years of progressive culinary experience, including previous supervisory or management responsibility.
• Experience in a private club, luxury resort, hotel, or upscale restaurant environment preferred.
• Demonstrated ability to lead, develop, and hold culinary team members accountable.
• Strong knowledge of food preparation, kitchen operations, sanitation, and food safety standards.
• Understanding of food cost, inventory control, scheduling, and labor management.
• Strong organizational, communication, and problem-solving skills.
• Ability to lead effectively in a fast-paced, service-oriented environment.
• Culinary degree or equivalent professional culinary training preferred.

Responsibilities

• Assist the Executive Chef with menu development, food preparation, presentation, and execution for à la carte dining, member events, and special functions.
• Ensure consistent food quality, presentation, portioning, and adherence to established culinary standards.
• Lead daily kitchen operations and service execution, including preparation, production, and coordination of culinary team members.
• Support themed dinners, wine events, tournaments, holiday programming, and other member dining experiences.
• Maintain awareness of member preferences and assist in continually improving the Club's culinary offerings.
• Directly supervise, schedule, train, coach, and develop culinary team members.
• Assign work, establish daily priorities, and ensure appropriate staffing and deployment throughout the kitchen.
• Monitor employee performance, provide ongoing feedback, and hold team members accountable to established standards.
• Participate in interviewing, hiring, performance evaluations, disciplinary actions, and other personnel decisions in partnership with the Executive Chef.
• Foster a professional, respectful, and team-oriented kitchen culture.
• Assume responsibility for the culinary operation and team in the Executive Chef's absence.
• Assist with food purchasing, inventory management, receiving, and product controls.
• Monitor food production and inventory levels to minimize waste and support established food cost objectives.
• Assist with managing culinary labor and scheduling in accordance with operational needs and budget expectations.
• Ensure compliance with all food safety, sanitation, health, and workplace safety requirements.
• Maintain a clean, organized, efficient, and professional kitchen environment.
• Identify operational opportunities and recommend improvements to the Executive Chef.
• Work closely with the Executive Chef and Food & Beverage leadership to ensure seamless execution of dining and member events.
• Communicate effectively with culinary and service teams before and during service.
• Support Club-wide initiatives and contribute positively to the Club's leadership culture.
• Demonstrate flexibility and leadership during high-volume periods, special events, and changing operational needs.

Skills

Leadership

Team management

Food safety

Kitchen operations

Communication

Problem solving

Organizational skills

Staff coaching

Education

Culinary degree or equivalent

Job description

About Our Property

What you will have an opportunity to do:

The Sous Chef is a key member of the culinary leadership team and is responsible for supporting the Executive Chef in the daily management and execution of all culinary operations at CAVU Golf Club. This position provides direct leadership to the culinary team, oversees kitchen operations and service execution, and helps ensure consistently exceptional food quality and member experiences.

The Sous Chef serves as the leader of the culinary operation in the Executive Chef's absence and is expected to demonstrate strong leadership, sound judgment, accountability, and a commitment to the Club's standards of excellence.

Key Responsibilities

Culinary Operations & Member Experience

• Assist the Executive Chef with menu development, food preparation, presentation, and execution for à la carte dining, member events, and special functions.
• Ensure consistent food quality, presentation, portioning, and adherence to established culinary standards.
• Lead daily kitchen operations and service execution, including preparation, production, and coordination of culinary team members.
• Support themed dinners, wine events, tournaments, holiday programming, and other member dining experiences.
• Maintain awareness of member preferences and assist in continually improving the Club's culinary offerings.

Leadership & Team Management

• Directly supervise, schedule, train, coach, and develop culinary team members.
• Assign work, establish daily priorities, and ensure appropriate staffing and deployment throughout the kitchen.
• Monitor employee performance, provide ongoing feedback, and hold team members accountable to established standards.
• Participate in interviewing, hiring, performance evaluations, disciplinary actions, and other personnel decisions in partnership with the Executive Chef.
• Foster a professional, respectful, and team-oriented kitchen culture.
• Assume responsibility for the culinary operation and team in the Executive Chef's absence.

Operational & Financial Management

• Assist with food purchasing, inventory management, receiving, and product controls.
• Monitor food production and inventory levels to minimize waste and support established food cost objectives.
• Assist with managing culinary labor and scheduling in accordance with operational needs and budget expectations.
• Ensure compliance with all food safety, sanitation, health, and workplace safety requirements.
• Maintain a clean, organized, efficient, and professional kitchen environment.
• Identify operational opportunities and recommend improvements to the Executive Chef.

Collaboration

• Work closely with the Executive Chef and Food & Beverage leadership to ensure seamless execution of dining and member events.
• Communicate effectively with culinary and service teams before and during service.
• Support Club-wide initiatives and contribute positively to the Club's leadership culture.
• Demonstrate flexibility and leadership during high-volume periods, special events, and changing operational needs.

What are we looking for?

• Minimum of three years of progressive culinary experience, including previous supervisory or management responsibility.
• Experience in a private club, luxury resort, hotel, or upscale restaurant environment preferred.
• Demonstrated ability to lead, develop, and hold culinary team members accountable.
• Strong knowledge of food preparation, kitchen operations, sanitation, and food safety standards.
• Understanding of food cost, inventory control, scheduling, and labor management.
• Strong organizational, communication, and problem-solving skills.
• Ability to lead effectively in a fast-paced, service-oriented environment.
• Culinary degree or equivalent professional culinary training preferred.

About CAVU Golf Club

CAVU Golf Club is a premier private club committed to delivering exceptional golf, dining, hospitality, and lifestyle experiences. The Club is dedicated to continuous improvement, investment in its facilities and team members, and creating memorable experiences for its members and guests.

The Sous Chef will have an important leadership role within the Club's culinary program and an opportunity to contribute directly to the quality, consistency, and continued development of the member dining experience.

Compensation

Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations.