Sous Chef

Company Description Olde Hickory Golf and Country Club is an exclusive, private bundled golf community featuring 561 homes, villas, and verandas surrounding an 18-hole championship golf course designed by Ron Garl. Members enjoy a newly renovated 22,000-square-foot clubhouse, a modern fitness center, heated pool and spa, Har-Tru tennis courts, pickleball courts, and first-class dining. The club offers a warm, casual atmosphere that reflects a friendly, active, and social membership. Located in Fort Myers, FL, Olde Hickory is minutes from Southwest Florida International Airport, major highways, Gulf beaches, medical facilities, and premier shopping and entertainment, providing a convenient and vibrant setting for both residents and staff. Role Description The Sous Chef is a full-time, on-site role based at Olde Hickory Golf and Country Club in Fort Myers, FL. This role supports the Executive Chef in planning, preparing, and executing high-quality menus for à la carte dining, banquets, and special events, while ensuring consistent presentation and taste. Day-to-day responsibilities include supervising kitchen staff, coordinating food production, managing prep and line operations, and maintaining a clean, safe, and organized kitchen that meets health and safety standards. The Sous Chef assists with inventory control, ordering, and cost management, and helps develop seasonal menus and specials that align with the club’s dining standards. This role also involves training and mentoring team members, fostering a positive kitchen culture, and collaborating with front-of-house staff to deliver an excellent member and guest experience. Qualifications Culinary skills in hot and cold food preparation, plating, and menu execution, with a strong focus on quality, consistency, and presentation. Experience with kitchen operations, including line management, food safety and sanitation, inventory control, and adherence to health code regulations. Leadership and teamwork abilities to supervise, train, and motivate kitchen staff, manage schedules, and collaborate effectively with front-of-house teams. Time management and organizational skills to coordinate multiple tickets and events, prioritize tasks, and perform well in a fast-paced environment. Problem-solving and adaptability to address operational issues, adjust to changing member needs, and contribute to menu development and innovation. Previous experience as a Sous Chef, Lead Line Cook, or similar role in a club, resort, hotel, or high-volume restaurant environment. Formal culinary training or a culinary degree/certificate preferred, or equivalent professional kitchen experience. Understanding of cost control, portioning, and waste reduction to support budget and food cost targets. Ability to work flexible hours, including evenings, weekends, and holidays as required by club operations #J-18808-Ljbffr