Executive Sous Chef: Banquets & À La Carte

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, 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.