Sous Chef

Food and Thought 2; Naples (FL); On-site; USD 60,000 - 80,000; Full time

Job summary

Food and Thought 2 in Naples, FL is seeking a hands-on Sous Chef to help lead our 100% organic, wellness-focused kitchen. You will work closely with the Executive Chef to ensure exceptional food quality, consistent execution, and an outstanding guest experience.

The role combines leadership with active kitchen participation. The ideal candidate thrives in a fast-paced environment, mentors staff, and shares a passion for scratch cooking, organic ingredients, and ingredient integrity.

Qualifications

• Minimum 5 years of progressive culinary leadership in a high-volume kitchen.
• Experience as Sous Chef / Kitchen Manager with supervisory responsibilities.
• Experience in scratch kitchens, farm-to-table, organic, or wellness-focused concepts.
• Strong understanding of food safety, sanitation, HACCP principles, and proper food handling procedures.
• Experience with inventory management, food cost control, and kitchen production.
• Proven ability to lead, coach, and motivate diverse teams.
• Excellent communication, organizational, and problem-solving skills.
• Ability to remain calm and make sound decisions in a fast-paced environment.
• Passion for organic food, ingredient quality, and culinary excellence.
• Flexible schedule, including evenings, weekends, and holidays.

Responsibilities

• Support the Executive Chef in daily kitchen operations and ensure efficient service.
• Lead the culinary team during production and service with professionalism and teamwork.
• Prepare, cook, and plate menu items while coaching the team.
• Maintain recipes, portions, presentation, and quality standards.
• Keep the kitchen clean, organized, and safe.
• Assist with recruiting, training, onboarding, and developing culinary staff.
• Provide coaching and feedback to promote growth and accountability.
• Foster respect, collaboration, and continuous improvement.
• Assist with scheduling and labor planning.
• Ensure all dishes use 100% organic ingredients and scratch-made preparations.
• Support menu development, recipe testing, and new item implementation.
• Maintain wellness-focused culinary standards.

Skills

Culinary leadership

Sous Chef

Kitchen supervision

Scratch kitchen

Organic/wellness concepts

Food safety/HACCP

Inventory management

Food cost control

Team leadership/coaching

Communication/organization

Under pressure

Organic food passion

Flexible schedule

Job description

Description

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 culinary team during daily production and service by setting the standard for professionalism, teamwork, and execution.
• Actively work alongside the team by preparing, cooking, and plating menu items while providing real-time coaching and support.
• Ensure recipes, portioning, presentation, and quality standards are consistently followed.
• Maintain a clean, organized, and safe kitchen environment.

Team Development

• Assist with recruiting, training, onboarding, and developing culinary team members.
• Provide coaching, guidance, and constructive feedback to promote continuous growth and accountability.
• Foster a culture built on respect, collaboration, communication, and continuous improvement.
• Support scheduling and labor planning to meet operational needs.

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 management, purchasing, 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 Excellence

• Support the execution of menus centered around:
  • 100% organic ingredients
  • Seed oil-free cooking methods
  • Scratch-made preparations
  • Responsibly sourced proteins
  • Seasonal and locally sourced ingredients
• Assist with menu development, recipe testing, and implementation of new menu items.
• Help maintain the culinary standards that define the restaurant's wellness-focused philosophy.

Requirements

Minimum Skills and Qualifications:

• Minimum 5 years of progressive culinary leadership experience in a high-volume kitchen.
• Previous experience as a Sous Chef, Kitchen Manager, or Lead Line Cook with supervisory responsibilities preferred.
• Experience working in scratch kitchens, farm-to-table, organic, or wellness-focused concepts strongly preferred.
• Strong understanding of food safety, sanitation, HACCP principles, and proper food handling procedures.
• Experience with inventory management, food cost control, and kitchen production.
• Proven ability to lead, coach, and motivate diverse teams.
• Excellent communication, organizational, and problem-solving skills.
• Ability to remain calm and make sound decisions in a fast-paced environment.
• 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.

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