Executive Sous Chef

ADP, Inc.; Naples, Northern (FL, KY); Hybrid; USD 70,000 - 94,000; Full time

Job summary

Imperial Golf Club is seeking an experienced Executive Sous Chef to join our Culinary team in Naples, FL. This hands-on leadership role works with the Executive Chef to oversee daily culinary operations, ensuring high-quality dining for members and guests.

Responsibilities include food production, purchasing, inventory management, staff leadership, and banquet/event catering. The role emphasizes cost control, sanitation, and maintaining club standards in a fast-paced environment.

Qualifications

• Upscale, fine-dining, private club or resort experience preferred.
• Leadership or supervisory experience is preferred.
• Strong knowledge of food preparation, banquet operations, purchasing/receiving, inventory management, and sanitation.

Responsibilities

• Manage food purchasing and ordering based on operational and event needs.
• Receive and inspect deliveries for quality and accuracy.
• Maintain inventory levels and organized storage areas.
• Monitor food and labor costs, cost control, and portion waste.
• Assist with menu costing, budgeting, and forecasting.

Skills

Leadership

Organization

Communication

Time management

Education

Culinary degree/Certification

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Executive Sous Chef

Full Time Management Naples, FL, US 1 Attachments

Executive Sous Chef

Imperial Golf Club is seeking an experienced Executive Sous Chef to join our Culinary team. This is a hands-on leadership position that works closely with the Executive Chef to oversee daily culinary operations and deliver a consistently high-quality dining experience for our members and guests.

The Executive Sous Chef will play an important role in food production and service, purchasing and receiving, inventory management, cost control, staff leadership, banquets and special events, and maintaining the Club’s standards for quality, presentation, sanitation, and member service. The role includes responsibility for banquet production, buffet setup, and expediting à la carte dinner service, consistent with the internal job description.

• Manage food purchasing and ordering, including designated beverage products, based on operational and event needs.
• Receive and inspect deliveries for quality, quantity, accuracy, temperature, and condition.
• Maintain appropriate inventory levels and organized food and beverage storage areas.
• Maintain inventory sheets and records, conduct physical inventory counts, and accurately input inventory information.
• Monitor food and labor costs, inventory levels, product usage, purchasing trends, portion control, and waste.
• Assist with menu costing, budgeting, forecasting, and other financial aspects of Culinary operations.
• Expedite meal periods and ensure consistency in food quality, presentation, portioning, and timely service.
• Assist in supervising, training, coaching, scheduling, and developing Culinary team members.
• Collaborate with the Executive Chef on seasonal menus, specials, banquet menus, and new culinary offerings.
• Maintain a clean, organized, and safe kitchen and ensure compliance with food safety and sanitation requirements.
• Monitor kitchen equipment and communicate maintenance and repair needs.
• Work collaboratively with Food & Beverage leadership and other Club departments to provide exceptional member and guest experiences.

Qualifications

• Previous culinary experience in an upscale, fine-dining, private club, resort, hotel, or comparable high-volume operation.
• Previous culinary leadership or supervisory experience preferred.
• Culinary degree, apprenticeship, or relevant culinary certification preferred; equivalent experience will be considered.
• Strong knowledge of food preparation, banquet operations, purchasing and receiving, inventory management, food-cost control, and sanitation.
• Experience with inventory counts, inventory records, menu costing, portion control, and waste management.
• Strong leadership, organizational, communication, and time-management skills.Ability to work effectively in a fast-paced, service-focused environment.
• Flexible availability, including evenings, weekends, holidays, and special events.

Physical & Work Requirements

This position works in a fast-paced commercial kitchen environment and requires extended periods of standing and walking, as well as frequent bending, reaching, stooping, pushing, pulling, and repetitive movement. Must be able to safely use knives and commercial kitchen equipment and lift, carry, push, or pull up to 50 pounds, with or without reasonable accommodation.

The position involves exposure to heat, steam, open flames, hot surfaces, cold storage areas, wet or slippery surfaces, and varying temperatures.

What We’re Looking For

We are looking for a culinary professional who combines strong kitchen leadership with operational and financial awareness. The successful candidate will be hands-on, organized, quality-focused, and comfortable taking ownership of purchasing, inventory, cost control, food production, and team leadership while maintaining the high level of service expected in a private club environment.

Imperial Golf Club is an Equal Opportunity Employer.