Executive Sous Chef

A premier private club near Naples, Florida, is seeking an accomplished Executive Sous Chef to help shape its culinary direction. This hands-on leadership role offers the chance to partner directly with an Executive Chef, lead a talented kitchen team, craft seasonal menus with locally sourced ingredients, and uphold elite standards across à la carte and high-volume banquet operations. Base Salary: $80,000–$90,000 (commensurate with experience) Up to 5% annual performance bonus 401(k) with up to 6% company match Paid time off Position Responsibilities Partner with the Executive Chef to plan and oversee food production, fully managing kitchen operations—scheduling, ordering, cost controls—in their absence, while leading daily culinary execution across à la carte and banquet service up to 7 days a week. Lead, train, schedule, and mentor a 9–10-person kitchen brigade, and help design seasonal, locally sourced menus with monthly changes and weekly specials, balancing trends with club classics. Manage inventory, purchasing, and vendor relations; uphold top standards of food quality, presentation, and sanitation; interact confidently with members and front-of-house leadership; and support growing needs as operations expand. Position Requirements 7+ years of progressive culinary experience, including recent leadership as a Sous Chef or Senior Sous Chef, with recent private club experience required. Versatile culinary background with proven tenure, career progression, and consistent execution across multiple cuisine styles. Strong organizational skills in inventory, ordering, scheduling, and cost controls; excellent leadership and hospitality-driven communication; and ability to work a seasonal schedule intensifying during peak winter. #J-18808-Ljbffr