Fine Dining Sous Chef | Lead Kitchen Team

Naples Beach Club, A Four Seasons Resort; Naples (FL); On-site; USD 70,000 - 95,000; Full time

Benefits offered by this job

Lucrative salary

Benefits package including Medical,  D

Time off from day one

Complimentary hotel stays worldwide

Wellbeing programs

Diversity in workplace

Employee meals

Tuition reimbursement

Job summary

Naples Beach Club, A Four Seasons Resort, is seeking a hands-on Sous Chef to support the Executive Chef and Chef de Cuisine. You will supervise kitchen staff, contribute to menu planning, and ensure top-quality food preparation with a focus on excellence and consistency.

The ideal candidate brings 3–5 years in culinary roles within fine dining and luxury hospitality, strong leadership, and a passion for mentoring a high-performing team in a resort setting.

Qualifications

• Degree in hotel/restaurant management or culinary arts is required.
• 3–5 years in culinary/food & beverage, or 1–2 years in a supervisory role.
• Fine dining and luxury hospitality experience is required.
• Working knowledge of culinary operations and systems.
• Ability to read, write, and speak English.
• Ability to obtain required food safety certifications.

Responsibilities

• Assist in staff selection, training, and coaching of kitchen team.
• Plan, develop, and execute recipes ensuring quality and presentation.
• Oversee production of food items to maintain high standards.
• Manage labor, scheduling, budgeting, purchasing, and inventory.
• Uphold sanitation standards per policy and regulations.
• Set up and clean operational areas for each shift.
• Maintain portion control and monitor deliveries to spec.
• Communicate effectively with other departments for smooth operations.

Skills

Fine dining operations

Supervisory experience

Labor cost management

English language

Education

College degree in hotel/restaurant management or culinary arts

Tools

Culinary production equipment

Job description

Naples Beach Club, A Four Seasons Resort, is seeking a hands-on Sous Chef to support the Executive Chef and Chef de Cuisine. You will supervise kitchen staff, contribute to menu planning, and ensure top-quality food preparation with a focus on excellence and consistency.

The ideal candidate brings 3–5 years in culinary roles within fine dining and luxury hospitality, strong leadership, and a passion for mentoring a high-performing team in a resort setting.