Executive Sous Chef

Troon; Punta Gorda (FL); On-site; USD 70,000 - 98,000; Full time

Benefits offered by this job

Healthcare Benefits

401(k) Retirement

Paid Time Off

Job summary

Heritage Landing GC in Punta Gorda, FL, part of Troon, seeks a full-time Executive Sous Chef to support the Executive Chef across clubhouse dining, the Tiki Bar, banquets, and events. This hands-on leader ensures food quality, kitchen efficiency, cost control, and a superb member and guest experience.

The role emphasizes leading the culinary team in the Chef’s absence, developing menus, controlling inventory, and maintaining sanitation.

Qualifications

• Five+ years progressive culinary experience; two in supervision.
• Experience in a private club, resort, hotel, or high-volume dining preferred.
• Knowledge of cooking techniques, banquet production, and kitchen organization.
• Inventory, purchasing, recipe costing, and labor control knowledge.
• Ability to lead, train, and hold employees accountable.
• Strong communication, organization, and problem-solving skills.
• Culinary degree or equivalent experience preferred.
• Current food protection manager certification or ability to obtain.

Responsibilities

• Supervise daily food preparation to ensure quality and consistency.
• Coordinate kitchen operations across outlets and banquets.
• Lead in the Executive Chef’s absence and manage staff.
• Assist with menu development, costing, and seasonal offerings.
• Monitor inventory, reduce waste, and maintain freshness.
• Assist with purchasing, receiving, and storage.
• Support cost goals through staffing and production planning.
• Train and evaluate culinary staff; assist with hiring and scheduling.
• Maintain sanitation, labeling, logs, and cleaning procedures.
• Communicate with front-of-house for timely service.
• Maintain professional conduct and productive work environment.

Skills

Team leadership

Staff training

Quality control

Cost control

Education

Culinary degree

Food protection manager certification

Tools

Inventory management

Menu costing

Purchasing

Job description

Heritage Landing GC
Punta Gorda, FL 33955, USA

Description

Heritage Landing, located in Punta Gorda, FL, is pleased to announce an excellent career opportunity for aFull-Time Executive Sous Chef! We are seeking a driven individual who is eager to learn, contribute, and grow within a fast-paced hospitality-focused property organization. As part ofTroon, you will contribute to a global leader in golf and community management.

Position Summary

The Executive Sous Chef supports the Executive Chef in overseeing daily culinary operations across clubhouse dining, the Tiki Bar, banquets, and special events. This hands‑on leadership role ensures consistent food quality, efficient kitchen operations, effective cost control, and a positive experience for members and guests.

The Executive Sous Chef leads the culinary team in the Executive Chef’s absence and helps develop a kitchen culture built on accountability, teamwork, cleanliness, and pride in execution.

Essential Duties and Responsibilities

Supervise daily food preparation and service, ensuring dishes meet established standards for flavor, presentation, portion size, and consistency.

Coordinate kitchen operations across multiple outlets, balancing daily dining service with banquet and event production.

Lead kitchen operations in the Executive Chef’s absence, including staff assignments, service execution, and operational decisions.

Assist with menu development, seasonal offerings, daily specials, recipe standardization, and menu costing.

Monitor food production and inventory to reduce waste, prevent shortages, and maintain freshness.

Assist with purchasing, receiving, inventory counts, and proper product storage and rotation.

Support food and labor cost goals through appropriate staffing, portion control, purchasing practices, and production planning.

Train, coach, and evaluate culinary employees, reinforcing performance expectations and identifying development opportunities.

Assist with hiring, onboarding, scheduling, and employee performance documentation.

Maintain kitchen sanitation, food safety, labeling, temperature logs, and cleaning procedures.

Ensure equipment is used properly and report maintenance or repair needs promptly.

Review banquet event orders and coordinate preparation, timing, dietary accommodations, and service requirements.

Communicate with front‑of‑house managers and event staff to support timely service and resolve concerns.

Maintain professional conduct and reinforce a respectful, organized, and productive work environment.

Qualifications

At least five years of progressive culinary experience, including two years in a kitchen supervisory or management role.

Experience in a private club, resort, hotel, or comparable high‑volume dining operation preferred.

Strong knowledge of cooking techniques, banquet production, food presentation, and kitchen organization.

Working knowledge of inventory management, purchasing, recipe costing, and labor control.

Demonstrated ability to lead, train, and hold employees accountable.

Strong communication, organizational, and problem‑solving skills.

Ability to manage multiple priorities and maintain consistent standards during busy service periods.

Culinary degree or equivalent combination of education and professional experience preferred.

Current food protection manager certification, or ability to obtain certification within the required timeframe.

Physical and Scheduling Requirements

Ability to stand and walk for extended periods and work in hot, cold, and humid kitchen environments.

Ability to lift and move supplies weighing up to 50 pounds, with assistance as needed.

Ability to safely operate commercial kitchen equipment.

Availability to work a flexible schedule, including evenings, weekends, holidays, and special events.

Essential functions may be performed with reasonable accommodation.

This description outlines the primary responsibilities of the position. Additional related duties may be assigned based on operational needs.

Benefits & Other Compensation:

• Healthcare Benefits – Medical, Dental, and Vision coverage
• Retirement Benefits – 401(k) with employer match (19 years of age and older)
• Time Off – Paid time off (PTO) and leaves of absence, in accordance with applicable law and eligibility criteria

Eligibility for benefits and the specific terms, conditions, and offerings are governed by the applicable plan of documents and company policies, which may be amended at the Company’s discretion.

About Troon:

Founded in 1990 and headquartered in Scottsdale, AZ, Troon is the world’s largest professional club management company, that specializes in services in golf, hospitality, and residential communities.With more than 900 locations in 45+ states and 27+ countries, Troon is a leading employer in hospitality.Guided by values that emphasize being infectiously energetic, consciously kind, and humbly prosperous,Troon offers professionals the opportunity to grow and succeed within a globally respected organization.Learn more at www.troon.com .

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.