Sous Chef

As Sous Chef , you will support the Executive Chef in overseeing all aspects of kitchen operations from food preparation and quality control to inventory and staff development. Your attention to detail and passion for food will be evident in every dish, helping to deliver a consistent and memorable dining experience for our guests. In this hands‑on leadership role, you will lead by example, guide the culinary team, and help maintain the highest standards of food safety, cleanliness, and presentation. You will be focused on optimizing each guest's experience by living out our company purpose: "hospitality from our family to yours." Job Responsibilities: Support menu development for the restaurant, banquets, holidays, and special events. Present and test new cooking techniques and recipes in collaboration with the Executive Chef. Ensure all menu items are prepared to standard, maintaining consistency in taste, quality, and presentation. Contribute innovative ideas to improve food offerings and drive revenue. Prepare ingredients and cook food according to recipes and event requirements. Test food to ensure proper preparation and temperature control. Ensure daily cleaning and sanitation of kitchen surfaces, equipment, and storage areas. Monitor and maintain daily temperature and waste logs. Operate all kitchen equipment safely and efficiently. Assist the Executive Chef in leading the culinary team, including recruiting, training, coaching, and holding team members accountable. Conduct performance evaluations and provide regular feedback. Ensure new hires complete all required documentation and onboarding tasks. Step in to lead kitchen operations in the absence of the Executive Chef. Maintain clear, professional communication with team members, guests, and other departments. Assist with inventory control, food ordering, and vendor coordination. Conduct regular inventory counts and submit weekly food and beverage orders. Receive, date, and inspect deliveries to ensure quality and accuracy. Maintain proper storage, product rotation, and food safety practices. Adhere to budget guidelines and support cost‑saving initiatives. Prepare weekly schedules for the culinary team based on business forecasts; enter into scheduling platform. Monitor timekeeping procedures and ensure compliance with labor standards. Respond promptly to emails, voicemails, and guest communications. Follow hotel procedures for lost and found, emergency protocols, and key security. Ensure compliance with all food safety regulations, sanitation standards, and hotel policies. Coordinate with other departments as needed to resolve service requests and support hotel operations. Complete all required safety trainings and report unsafe conditions, injuries, or accidents immediately. Greet each guest you encounter during your shift with a friendly and professional demeanor. Must maintain a professional appearance in accordance with company standards. Additional responsibilities may be assigned as needed to meet evolving business demands. Job Qualifications: 3-5 years of experience in a culinary or food & beverage leadership role, preferably in a hotel, resort, or upscale dining environment. Proven ability to lead, train, and inspire a kitchen team in a fast‑paced, high‑pressure environment. Strong sense of urgency, attention to detail, and commitment to food quality and guest satisfaction. Excellent interpersonal and customer service skills with the ability to collaborate across departments. Strong organizational and administrative skills, including scheduling, ordering, and inventory control. Excellent verbal and written communication skills. Proficient in using smartphones, computers, and back-office systems for ordering, scheduling, and recordkeeping. Must be ServSafe certified or willing to obtain certification upon hire. Ability to work a flexible schedule, including mornings, evenings, weekends, and holidays based on business demands. Culinary degree or certification is preferred but not required. Physical Demands: Must be able to lift, push, pull, or carry up to 50 pounds. Requires frequent standing, walking, bending, reaching, twisting, and using hands and arms throughout the shift. Ability to perform repetitive tasks such as chopping, mixing, and plating with sustained attention to detail. Must be able to work in a fast‑paced and high‑pressure environment for extended periods. Exposure to a variety of environmental conditions, including hot kitchens, cold storage areas, and noisy or humid workspaces. As a family‑owned business built on genuine relationships, Naples Hotel Group places immense value on the character and quality of our team. We are dedicated to creating an environment where associates serve each other, our partners, and the community with kindness and respect, working together toward meaningful shared success. Our tight‑knit team structure ensures every voice is heard, fostering a collaborative culture rich with opportunities for career advancement and personal development. Comprehensive Benefits Package for Full‑Time Employees Paid Time Off: 2 weeks of vacation in the first year and 4 sick days per year Comprehensive health, dental, and vision insurance, plus disability and life coverage 401(k) with employer matchExclusive global hotel discounts Career growth opportunities across our hotel portfolio Additional perks including paid volunteer time and lifestyle discounts Source: Naples Hotel Group #J-18808-Ljbffr