Sous Chef

Food & Thought 2; Naples (FL); On-site; USD 52,000 - 76,000; Full time

Job summary

Food and Thought 2 in Naples, FL is seeking a passionate Sous Chef to lead our 100% organic, wellness‑focused kitchen and partner with the Executive Chef to ensure exceptional food quality and guest satisfaction.

This hands‑on role blends leadership with cooking, coaching and menu development in a fast-paced environment that values scratch cooking, ingredient integrity and seasonal, locally sourced ingredients.

Qualifications

• Minimum 5 years of progressive culinary leadership in a high-volume kitchen.
• Experience as Sous Chef or Kitchen Manager with supervisory duties.
• Scratch kitchens, farm-to-table, organic or wellness concepts preferred.
• Strong food safety, HACCP knowledge and proper handling procedures.
• Experience with inventory, food cost control and kitchen production.
• Proven ability to lead, coach and motivate diverse teams.
• Excellent communication and organizational skills.
• Flexible schedule including evenings, weekends and holidays.

Responsibilities

• Oversee daily kitchen operations and ensure efficient service.
• Lead culinary team during production and service with high standards.
• Cook, plate, and coach in real time with the team.
• Ensure recipes, portions, presentation and quality consistently.
• Maintain a clean, safe kitchen environment.
• Assist with recruiting, training and developing staff.
• Provide feedback and promote continuous improvement.
• Support scheduling and labour planning.

Skills

Culinary leadership

Staff supervision

Farm-to-table

Food safety

Inventory control

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 labour 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, labelling 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 centred 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, organisational 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.

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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!