Sous Chef

Food & Thought 2; Naples (FL); On-site; USD 52,000 - 70,000; Full time

Benefits offered by this job

Employee discounts

Paid time off

Referral bonuses

Family culture

Job summary

Food and Thought 2 is seeking a passionate Sous Chef to drive daily kitchen operations in a 100% organic, wellness-focused concept. You will work closely with the Executive Chef to maintain exceptional food quality, consistent execution, and an outstanding guest experience.

The ideal candidate leads by example, develops people, and thrives in a fast-paced environment while promoting scratch cooking and ingredient integrity.

Qualifications

• 2–3 years of culinary experience in a high-volume, scratch kitchen.
• Experience as a Lead Line Cook, Sous Chef, or similar role with supervisory responsibilities.
• Experience in farm-to-table, organic, or wellness-focused concepts is a plus.
• Solid understanding of food safety, sanitation, HACCP principles, and proper handling procedures.
• Basic familiarity with inventory, food cost, and kitchen production.
• Ability to lead by example and support a diverse team.
• Strong communication, organizational, and problem-solving skills.
• Ability to remain calm in a fast-paced environment.
• Coachable, curious, and eager to learn from an Executive Chef.
• Passion for organic food, ingredient quality, and culinary excellence.
• Flexible schedule including evenings, weekends, and holidays.

Responsibilities

• Oversee daily kitchen operations with the Executive Chef.
• Lead the line during shifts, setting professionalism and teamwork standards.
• Prepare, cook, and plate items while coaching the team in real time.
• Ensure recipes, portions, presentation, and quality standards are met.
• Maintain a clean, organized, and safe kitchen environment.
• Adapt to seasonal menu development and tastings with the Chef.
• Train and develop culinary team members on new recipes and stations.
• Support scheduling and labor planning as needed.

Skills

Culinary leadership

Line cook / sous chef experience

Food safety & HACCP

Team supervision

Wellness-focused cuisine

Strong communication

Flexible schedule

Job description

"There are no strangers here, only friends we have yet to meet." — Frank Oakes

We are seeking a passionate, hands‑on Sous Chef to help lead the daily operations of our 100% organic, wellness‑focused kitchen. Working closely with the Executive Chef, the Sous Chef plays a vital role in bringing our culinary vision to life by ensuring exceptional food quality, consistent execution, and an outstanding guest experience.

This position combines culinary leadership with active participation in the kitchen. The ideal candidate thrives in a fast‑paced environment, leads by example, develops people, and shares a passion for fresh, organic ingredients, scratch cooking, and ingredient integrity.

Essential Duties & Responsibilities

Kitchen Leadership & Operations

• Support the Executive Chef in overseeing daily kitchen operations and ensuring efficient execution during service.
• Lead the line during assigned shifts by setting the standard for professionalism, teamwork, and execution.
• Work alongside the team, preparing, cooking, and plating menu items while coaching and supporting in real time.
• Ensure recipes, portioning, presentation, and quality standards are consistently followed.
• Maintain a clean, organized, and safe kitchen environment.

Menu Development & Culinary Growth

• Work closely with the Executive Chef on recipe development, testing, and tastings for the new seasonal menu.
• Help build recipe cards, plating guides, and prep systems for new menu items.
• Train the team on new recipes, techniques, and station setups during the menu launch.
• Build your own skills in classical technique, seasonal cooking, and wellness‑focused cuisine.

Team Development

• Assist with training, onboarding, and developing culinary team members.
• Give coaching, guidance, and constructive feedback that promotes growth and accountability.
• Foster a culture built on respect, collaboration, communication, and continuous improvement.
• Support scheduling and labor planning as needed.

Food Quality & Safety

• Ensure all food is prepared using approved recipes and meets the restaurant’s standards for quality, freshness, and presentation.
• Maintain strict compliance with food safety, sanitation, and health department regulations.
• Monitor product quality, proper storage, rotation, labeling, and food handling procedures.
• Promote consistency while maintaining a high level of attention to detail.

Inventory & Cost Control

• Assist with inventory, receiving, and product rotation.
• Help control food waste and support food cost goals through proper production, portioning, and inventory practices.
• Monitor kitchen supplies and communicate operational needs to the Executive Chef.

Culinary Standards

• Support menus centered on:
• 100% organic ingredients
• Seed oil‑free cooking methods
• Scratch‑made preparations
• Responsibly sourced proteins
• Seasonal and locally sourced ingredients
• Help maintain the culinary standards that define the restaurant’s wellness‑focused philosophy.

Requirements

Minimum Skills and Qualifications

• At least 2–3 years of culinary experience in a high‑volume, scratch kitchen.
• Experience as a Lead Line Cook, Sous Chef, or similar role with some supervisory responsibility preferred.
• Experience in farm‑to‑table, organic, or wellness‑focused concepts a plus.
• Solid understanding of food safety, sanitation, HACCP principles, and proper food handling procedures.
• Basic familiarity with inventory, food cost, and kitchen production.
• Ability to lead by example and support a diverse team.
• Strong communication, organizational, and problem‑solving skills.
• Ability to remain calm and make sound decisions in a fast‑paced environment.
• Coachable, curious, and eager to learn from an experienced Executive Chef.
• Passion for organic food, ingredient quality, and culinary excellence.
• Flexible schedule, including evenings, weekends, and holidays.

Physical Requirements

• Ability to stand and walk for extended periods throughout the shift.
• Regularly lift, carry, push, and pull up to 50 pounds.
• Frequently bend, stoop, kneel, twist, reach, and move throughout the kitchen.
• Work safely in hot, humid, and fast‑paced kitchen environments.
• Safely operate knives, kitchen tools, and commercial kitchen equipment.
• Work around steam, open flames, hot surfaces, and approved cleaning chemicals.
• Maintain sufficient visual acuity and hearing to safely perform job duties and communicate effectively.
• Ability to use a step stool or ladder when necessary.
• Work a flexible schedule, including evenings, weekends, and holidays.

Why Join Us?

Cook with Purpose: Work with 100% organic ingredients, responsibly sourced proteins, and fresh seasonal produce.

Career Growth: Whether you're building your culinary career or looking for your next challenge, we invest in your growth.

Employee Discounts: Enjoy discounts on our organic groceries and restaurant dining.

Family Culture: Join a supportive team that values collaboration, respect, and continuous learning.

Work-Life Balance: Paid time off to help you recharge.

Referral Rewards: Bring talented friends and earn referral bonuses.

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Food and Thought 2 is an equal opportunity employer, welcoming candidates from all backgrounds. Join us and be part of our family!