Creative Executive Sous Chef - Banquets & A la Carte

The Country Club of Naples, Inc.; Naples (FL); On-site; USD 85,000 - 110,000; Full time

Benefits offered by this job

Health insurance

401K

Paid time off

Job summary

The Country Club of Naples, Inc. seeks an Executive Sous Chef with experience in ala carte service and banquets.

This creative and versatile professional will participate in our day-to-day restaurant operation as well as events and work directly under the Executive Chef. This role includes coaching staff, ensuring quality standards by tasting plates, managing inventory, daily specials, recipe standardization, and other culinary duties to support both culinary and administrative tasks.

Qualifications

• Five years of culinary experience in a private club, restaurant, resort or hotel.
• Culinary degree or culinary school completion
• Experience in banquets
• Strong knowledge of cooking methods, kitchen equipment, and best practices
• High level of creativity and reliability
• Teamwork Oriented
• Flexible schedule required including Holidays
• All candidates will be subject to a background review and drug testing

Responsibilities

• Ensure that all staff members adhere to culinary standards and sanitation procedures
• Quick response to member inquiries such as allergies and dietary restrictions
• Ensure all items leaving the kitchen are up to club standards
• Track, record and replenish inventory as needed
• Create Daily specials
• Ensure that kitchen activities operate on time
• Must be able and willing to work all stations in the kitchen as well as prep and expo
• Supervise food handling, storage, and temperatures
• Manage the kitchen team in the Executive Chef absence
• Strong emphasis on cleanliness, sanitation, and safety

Skills

Culinary leadership

Sanitation knowledge

Menu planning

Education

Culinary degree

Job description

The Country Club of Naples, Inc. seeks an Executive Sous Chef with experience in ala carte service and banquets.

This creative and versatile professional will participate in our day-to-day restaurant operation as well as events and work directly under the Executive Chef. This role includes coaching staff, ensuring quality standards by tasting plates, managing inventory, daily specials, recipe standardization, and other culinary duties to support both culinary and administrative tasks.