Sous Chef

Troon; Naples (FL); On-site; USD 55,000 - 70,000; Full time

Benefits offered by this job

Healthcare Benefits

401(k) with employer match

Paid time off

Job summary

Treviso Bay, part of Troon, in Naples, FL, seeks a driven Sous Chef to serve as second-in-command in the kitchen, assisting the Executive Chef and supervising food production. The role requires guiding staff, managing daily prep, inventories, and cost controls while upholding quality, presentation, and portioning for members and guests. This position offers growth in a fast-paced hospitality setting within a global golf and community management company.

Qualifications

• High School Diploma required; Culinary degree or continuing education preferred.
• Must obtain any required local and state licenses or certifications.
• Experience in kitchen of a dining facility preferred.

Responsibilities

• Supervise food production and assist Executive Chef with inventory and cost controls.
• Train staff and ensure quality, cost, and presentation standards.

Skills

Effective communication

Math for budgeting

Fine dining prep

Education

High School Diploma

Culinary degree or continuing education

Job description

Treviso Bay, located in Naples, FL, is pleased to announce an excellent career opportunity for a 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 of Troon, you’ll contribute to a global leader in golf and community management.

Overview

The Sous Chef serves as “second-in-command” of the kitchen assisting the Executive Chef in supervising food production. Supervises food production personnel, assists with food production tasks as needed and assures that quality and cost standards are consistently maintained.

Responsibilities

• Delivers and promotes prompt, courteous and friendly service to all members, guests and employees.
• Motivates and directs staff members on a daily basis.
• Trains new staff members.
• Prepares or directly supervises the daily preparation of soups, sauces and “specials”.
• Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production.
• Assumes compete charge of the kitchen in the absence of the Executive Chef.
• Assists Executive Chef with supervision of employees, sanitation and safety, menu planning and related production activities.
• Consistently maintains standards of quality, cost, presentation and flavor of foods.
• Ensures proper staffing for maximum productivity and high standards of quality.
• Controls food and payroll costs to achieve maximum profitability.
• Makes recommendations for maintenance, repair and upkeep of the kitchen, its equipment and other areas of the club.
• Prepares reports, costs menus, makes schedules and performs administrative duties as assigned by the Executive Chef.
• Works in any station assigned by the Executive Chef.
• The statements contained herein describe the scope of the responsibility and essential functions of this position but should not be considered to be an all-inclusive listing of work requirements. Individuals may perform other duties as assigned including work in other areas to cover absences or relief to equalize peak work periods or otherwise balance the workload.

Qualifications

• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily and safely.
• The requirements listed are representative of the knowledge, skill, and/or ability required.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education/Certificates/Licenses/Training

• High School Diploma required. Culinary degree or continuing education in the culinary field preferred.
• Must obtain any required local and state licenses or certifications.

Experience/Background/Knowledge

• Prior experience working in the kitchen of a dining facility.

Skills

• Ability to communicate effectively with managers and employees in a fast-paced environment.
• Must be able to perform math computations essential for budgeting and cost analysis purposes.
• Knowledge of fine dining meal preparation preferred.

Physical Requirements

• While performing the duties of this job, the employee is regularly required to stand and talk or hear.
• The employee frequently is required to walk; use hands to finger, handle, or feel; reach with hands and arms; and climb or balance.
• The employee is occasionally required to sit; stoop, kneel, and crouch; and taste or smell.
• The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds.
• Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus.

Benefits & Other Compensation

This position includes eligibility for the following benefits, subject to applicable plan terms:

• 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 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.