Sous Chef — Lead a Farm-to-Table Scratch Kitchen

Naked Farmer; Fort Lauderdale (FL); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Competitive salary

Profit-sharing incentives

401(k)

Annual paid vacation

Health, dental, and vision insurance

Career progression within the company

Complimentary Naked Farmer meal daily

Job summary

Naked Farmer in Fort Lauderdale is seeking a Sous Chef to support Restaurant Leaders in delivering culinary and hospitality excellence in our scratch-based kitchen. You will train, guide, and mentor team members, ensuring consistent execution of recipes and smooth shifts during peak service.

You will lead prep, oversee station readiness, and help manage stock and inventory while maintaining quality standards and guest satisfaction.

Qualifications

• At least one year of leadership experience in a high-volume kitchen.
• Two or more years of experience cooking in a high-volume kitchen.
• Strong culinary abilities with openness to coaching.
• Excellent communication and teamwork skills.

Responsibilities

• Inspire and uplift our culinary team with expertise and warm hospitality.
• Achieve proficiency at all Naked Farmer stations and train the team.
• Prepare seasonal dishes according to established recipes and standards.
• Coordinate prep lists, inventory, and maintain walk-in stock with the Chef de Cuisine.
• Open and close the restaurant with checklists and clear team communication.
• Address guest concerns with creative and effective solutions.
• Ensure compliance with health and safety protocols.

Skills

Leadership

Communication

Mentoring

Teamwork

Job description

Naked Farmer in Fort Lauderdale is seeking a Sous Chef to support Restaurant Leaders in delivering culinary and hospitality excellence in our scratch-based kitchen. You will train, guide, and mentor team members, ensuring consistent execution of recipes and smooth shifts during peak service.

You will lead prep, oversee station readiness, and help manage stock and inventory while maintaining quality standards and guest satisfaction.