Executive Sous Chef - Private Club, High-Volume Dining

Windstar on Naples Bay; East Naples (FL); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Life insurance

PTO

401k Plan

Job summary

Windstar on Naples Bay is seeking an Executive Sous Chef to oversee daily F&B operations in a high-volume, multi-outlet private club. You will balance à la carte service with private events, ensure consistent quality, and lead a hands-on culinary team across two kitchens in Naples.

Ideal candidates have 5+ years of progressive leadership in F&B, a culinary degree or equivalent, and a strong track record in maintaining food safety, cost control, and superior guest experiences.

Qualifications

• Minimum 5 years progressive culinary leadership in F&B operations.
• Proven culinary skills across diverse cooking techniques.
• Strong leadership in a high-volume kitchen.
• Excellent communication and interpersonal skills.
• Knowledge of food safety and sanitation regulations.
• Ability to work under pressure and meet deadlines.
• Culinary degree or equivalent experience preferred.
• Country Club experience preferred.

Responsibilities

• Lead and supervise all kitchen staff including line cooks and prep cooks.
• Conduct staff training and education; assign tasks and stations.
• Collaborate with Executive Chef to enhance culinary training program.
• Balance à la carte production with private events; stay hands-on in kitchen.
• Oversee daily a la carte and banquet prep and execution; ensure food quality.
• Coordinate kitchen operations during peak service and events.

Skills

Culinary leadership

F&B operations

High-volume service

Team leadership

Food safety

Education

Culinary degree or equivalent

Job description

Windstar on Naples Bay is seeking an Executive Sous Chef to oversee daily F&B operations in a high-volume, multi-outlet private club. You will balance à la carte service with private events, ensure consistent quality, and lead a hands-on culinary team across two kitchens in Naples.

Ideal candidates have 5+ years of progressive leadership in F&B, a culinary degree or equivalent, and a strong track record in maintaining food safety, cost control, and superior guest experiences.