Exec. Sous Chef

The Country Club of Naples, Inc.; Naples (FL); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Disability insurance

401K

Paid time off

Job summary

The Country Club of Naples, Inc. is seeking an Exec. Sous Chef with a strong background in ala carte service and banquets. This role supports the Executive Chef, mentors staff, and ensures culinary quality across daily service and events within a private club environment.

You will oversee kitchen operations, assist with menu development, inventory control and daily specials while maintaining high sanitation and safety standards.

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 including Holidays.
• Background check 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 experience

Banquets

Private club experience

Education

Culinary degree or school completed

Job description

The Country Club of Naples seeks a talented Exec. Sous Chef with experience in ala carte service and banquets. This creative and versatile individual will participate in our day to day restaurant operation as well as events. This Exec. Sous Chef will work directly under the Executive Chef and will include coaching and supervising staff, ensure all food meets quality standards by tasting and constantly checking each plate. The individual will offer support in culinary and administrative tasks such as orders, inventory, daily specials, recipe standardization, etc. We are looking for a dedicated professional to bring a positive attitude and excellent culinary skills to our team.

Responsibilities Include but not limited to:

• 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

Requirements

• 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

Benefits will include

• Salary is commensurate with qualifications and experience
• Health, dental, vision, disability, 401K, paid time off.