Executive Sous Chef

Opal Collection; Naples (FL); On-site; USD 70,000 - 110,000; Full time

Benefits offered by this job

Health Insurance

Dental Insurance

Life Insurance

Vision Insurance

401(k)

Free Associate Parking

Free Meal for every shift worked

25% Discount in Resort Outlets

Hotel Discounts with OPAL

Friends and Family Discount

Job summary

Hireology is seeking an Executive Sous Chef in Naples, FL to lead kitchen operations and support the culinary team across restaurant and banquet services. You will ensure high-quality hot foods, manage line cooks and hourly staff, and mentor team members to uphold standards.

You will coordinate daily kitchen activities, supervise vendor orders, and develop seasonal menus with creative plating. The role requires a strong focus on cleanliness, safety, and teamwork in a fast-paced environment.

Qualifications

• Must be clear and concise with verbal and written communication including emails.
• Must have a high standard of cleanliness and understanding of food safety practices.
• Must understand all kitchen equipment and communicate issues with the engineering department.
• Culinary School preferred but not required.
• Culinary Administrative Experience preferred but not required.

Responsibilities

• Sets up and executes hot food for restaurant.
• Sets up and executes breakfast hot food for banquet events.
• Manages line cooks, production cooks, breakfast buffet attendants and stewards.
• Trains and mentors hourly associates.
• Addresses kitchen-related problems promptly.
• Completes opening, daily, and weekly checklists when necessary.
• Follows state health codes and SOPs with high sanitation standards.
• Works as a team for banquets and buffets with a can-do attitude.
• Coordinates with culinary management to manage product and multitask efficiently.
• Oversees daily vendor orders and keeps coolers/store rooms organized.
• Sets up, maintains operations, and breaks down stations.
• Plans and prepares special occasion menus including holiday brunches and buffets.
• Develops unique and visually appealing plating designs.

Skills

Verbal and written communication

Food safety practices

Long hours availability

Kitchen leadership

Education

High School Diploma/GED

Culinary School (preferred)

Tools

Kitchen equipment familiarity

Job description

We are looking to add an Executive Sous Chef to our team. This is a great opportunity to be a part of an organization that believes our team members are our most important resource and therefore take great pride in selecting individuals that help us to achieve our company’s mission.Pay range varies and is based on qualifications and experience.

Benefits:

• Health Insurance
• Dental Insurance
• Life Insurance
• Vision Insurance
• 401(k)
• Free Associate Parking
• Free Meal for every shift worked
• 25% Discount in Resort Outlets
• Hotel Discounts with OPAL
• Friends and Family Discount

Responsibilities:

• Sets up and execute hot food for restaurant
• Sets up and execute breakfast hot food for banquet events
• Responsible for managing all line cooks, production cooks, breakfast buffet attendants and stewards
• Is responsible for training and mentoring all hourly associates
• Addressing all kitchen-related problems and incidences in a timely and effective manner
• Completes all opening, daily, and weekly checklists when necessary
• Understands state health codes and follows all company standard operating procedures
• Ensuring all health and safety standards are upheld by enforcing high sanitation standards
• Works as a team for all banquets and buffets with a “can do” attitude
• Works with all of culinary management team to help take care of product, multi-tasking as well as the ability to work fast and efficiently
• Is responsible for daily vendor orders while keeping coolers and store rooms organized
• Is responsible for setting up, maintaining operations, breaking down hot and cold stations
• Planning and preparing special occasion menus including holiday brunches and buffets
• Developing unique and visually appealing plating designs for new dishes

Qualifications:

• High School Diploma/GED a plus but not required
• 3 -5 Years Experience as a Sous Chef or Above
• Must be able to work long hours, weekends, evenings and holidaysMust have a high standard of cleanliness and understanding of food safety practices
• Must be clear and concise with verbal and written communication including emails
• Must understand all kitchen equipment and communicate issues with the engineering department
• Culinary School Preferred but not required
• Culinary Administrative Experience Preferred but not required

The company also conducts post-offer employment verification, motor vehicle, and criminal background checks.

We are an Equal Opportunity Employer. This company does not and will not discriminate in employment and personnel practices on the basis of race, sex, age, handicap, religion, national origin or any other basis prohibited by applicable law.