Sous Chef - Fast-Paced Golf Club Kitchen Leader

Troon; Naples (FL); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Healthcare Benefits

401(k) with employer match

Paid time off

Job summary

Fiddler's Creek Golf Club in Naples, FL, part of Troon Privé, seeks a driven Sous Chef to lead kitchen operations in a fast-paced hospitality setting. You will supervise food preparation for a designated area, ensure cost controls, and uphold sanitation and safety standards.

The role involves training staff, assisting in menu development, ordering, and maintaining high-quality food concepts while supporting budgetary objectives and daily kitchen management.

Qualifications

• Associate's degree (AA); or two to three years of related experience and/or training.
• Food Safety and Sanitation Training
• Regular and reliable attendance.

Responsibilities

• Oversees and manages food preparation for a specific area of the kitchen.
• Adheres to cost and quality control procedures and standardized recipes.
• Monitors and maintains kitchen equipment daily.
• Maintains a sanitation program.
• Directs daily food prep lists.
• Assists Executive Chef with ordering of food products.
• Assigns duties to kitchen staff for efficient operation.
• Assists in developing new food concepts and menus.
• Aids in achieving budgetary objectives for the F&B department.
• Trains and supervises staff in recipe execution and equipment use.
• Ensures proper receiving, storage, and rotations of food to meet health regulations.

Skills

Food safety

Sanitation training

Attendance

Education

AA degree or 2-3 years related experience

Job description

Fiddler's Creek Golf Club in Naples, FL, part of Troon Privé, seeks a driven Sous Chef to lead kitchen operations in a fast-paced hospitality setting. You will supervise food preparation for a designated area, ensure cost controls, and uphold sanitation and safety standards.

The role involves training staff, assisting in menu development, ordering, and maintaining high-quality food concepts while supporting budgetary objectives and daily kitchen management.