Executive Sous Chef

Horizon Hospitality Associates, Inc.; Naples (FL); On-site; USD 80,000 - 90,000; Full time

Benefits offered by this job

Relocation assistance

401k match

PTO

Employee discounts

Annual bonus

Job summary

Horizon Hospitality Associates, Inc. seeks an Executive Sous Chef for a private club near Naples, FL. Lead culinary team to design seasonal, locally sourced menus and uphold top standards. Mentor staff and manage kitchen operations with cost controls.

Base salary ranges $80,000–$90,000 with up to 5% annual bonus, plus strong benefits, 401k matching up to 6%, PTO, relocation assistance, and employee discounts. Excellent growth opportunities in a people-first culture.

Qualifications

• Seven or more years of progressive culinary experience, including leadership as Sous Chef or Senior Sous Chef.
• Recent private club experience required; resort or high-volume à la carte background valued.
• Versatile culinary background with ability to execute across multiple cuisine styles.
• A track record of career growth and strong tenure with previous employers.
• Proven organizational and operational skills, including scheduling, inventory management, ordering, and cost controls.

Responsibilities

• Plan, organize, and supervise all food production functions; manage kitchen operations in the Executive Chef's absence.
• Oversee day-to-day culinary execution across dining outlets, delivering lunch and dinner service up to 6 nights a week and 7 days for lunch.
• Lead, train, schedule, and mentor a kitchen brigade of ~9–10 team members daily.
• Assist in designing seasonal, locally sourced menus with monthly changes and weekly specials.
• Manage inventory, purchasing, and vendor/produce ordering for quality and cost control.

Skills

Leadership

Menu design

Staff mentoring

Cost control

Vendor management

Job description

We are seeking an accomplished Executive Sous Chef for a private club located near Naples, FL. Lead the culinary team in designing locally sourced, seasonal menus featuring innovative new dishes alongside cherished club favorites, while mentoring kitchen staff and upholding the highest standards of quality and service. With competitive compensation, clear growth opportunities, and an employee-first culture, there has never been a better time to join this outstanding organization!

Recent Private Club experience required.

Base Salary: $80,000 - $90,000 (commensurate with experience) + up to 5% annual bonus, great benefits package, 401k + up to 6% match, PTO, relocation assistance, employee discounts, and much more!

Responsibilities:

• Partner with the Executive Chef to plan, organise, and supervise all food production functions, and fully manage kitchen operations — including scheduling, ordering, and cost controls — in the Executive Chef's absence.
• Oversee day-to-day culinary execution across the club's dining outlets, including the primary à la carte restaurant and banquet/event service, delivering consistent quality for lunch and dinner service, up to 6 nights a week for dinner and 7 days a week for lunch.
• Lead, train, schedule, and mentor a kitchen brigade of roughly 9–10 team members daily, building a positive, growth-oriented culture that develops future leaders.
• Assist in designing seasonal, locally sourced menus — including monthly menu changes and weekly specials — that balance creative, on-trend dishes with beloved club classics across a range of cuisine styles.
• Manage inventory, purchasing, and vendor/produce ordering to ensure quality, consistency, and cost-effective food production.

Qualifications:

• Seven or more years of progressive culinary experience, including prior leadership experience as a Sous Chef or Senior Sous Chef.
• Recent private club experience required; resort or high-volume à la carte background also valued.
• Versatile, well-rounded culinary background with the ability to execute consistently across multiple cuisine styles.
• A track record of career growth and strong tenure with previous employers.
• Proven organizational and operational skills, including scheduling, inventory management, ordering, and cost controls.

Only qualified candidates will be considered.