Sous Chef - Lead Kitchen Operations & Menu Innovation

Guest Services; Naples (FL); On-site; USD 72,000 - 88,000; Full time

Job summary

Guest Services in Naples, FL is seeking a Sous Chef to support the Chef and serve as second in command in the kitchen. You will plan menus, supervise staff, manage budgets, ensure food safety and quality, and meet client objectives.

Responsibilities include forecasting portions, controlling costs, maintaining inventories, and coordinating daily kitchen operations to deliver consistent, high‑quality meals. Strong communication with the General Manager and client teams is required, along with

Qualifications

• High School Diploma/G.E.D. equivalent required; Culinary or Associate's degree in food service or related field preferred.
• Food Safety Certification. Strong sanitation habits.
• Strong customer service abilities; actively looks for ways to assist customers and coworkers.
• Ability to interact and communicate well with the client.
• Ability to problem solve.

Responsibilities

• Assist planning and developing menus, forecasting portion specifications, and cost analysis while ensuring budget.
• Recruit, supervise, train, schedule, discipline, and direct culinary staff.
• Control expenses; determine food and supply needs; maintain inventory control.
• Maintain safe facility environment with standards for food production, handling, sanitation, and hygiene.
• Plan and supervise culinary work to ensure proper production and timely food preparation.

Skills

Customer service

Communication skills

Problem solving

Food safety certification

Sanitation practices

Team leadership

Education

High School Diploma or GED

Culinary or Associate's degree in food service or related field

Job description

Guest Services in Naples, FL is seeking a Sous Chef to support the Chef and serve as second in command in the kitchen. You will plan menus, supervise staff, manage budgets, ensure food safety and quality, and meet client objectives.

Responsibilities include forecasting portions, controlling costs, maintaining inventories, and coordinating daily kitchen operations to deliver consistent, high‑quality meals. Strong communication with the General Manager and client teams is required, along with