Sous Chef

Job Description

Job Description

Description:

Port Royal Club, located in the heart of the prestigious Port Royal neighborhood in south Naples, Florida, is a private beach club dedicated to luxury, leisure, and exceptional service. Membership is exclusively tied to property ownership within the Port Royal community, making the Club a cornerstone of one of the most distinguished addresses in the country.

Our Club offers an array of world-class amenities, including a 10,000-square-foot fitness center featuring yoga, Pilates, and spin classes, as well as a serene spa for wellness and rejuvenation. The tennis center boasts nine Har-Tru clay courts and a 1,300-square-foot pro shop, catering to both recreational and competitive players.

Following the impact of Hurricane Ian in 2022, the Club has embarked on a $100 million rebuilding to reimagine our facilities. The new 62,000 sq ft clubhouse—set to open in fall 2026—will embrace timeless West Indies architecture and offer an elevated member experience, featuring a coffee shop, three signature restaurants with indoor and outdoor dining overlooking the Gulf of Mexico, four bars, a banquet venue, a lap pool, and access to our pristine private beach.

This is an exciting time to join the Port Royal Club as we prepare to unveil a new chapter in our storied history.

The Sous Chef is responsible for the daily execution of all food production in the assigned kitchen venue. This position supports the Executive Chef’s vision and maintains operational consistency through effective team coordination, adherence to established culinary protocols, and commitment to the Club’s exceptional standards.

Working in close collaboration with the Executive Chef, the Sous Chef oversees menu development, production, and kitchen organization while maintaining the highest standards of sanitation, safety, and fiscal responsibility. This role is pivotal in fostering a positive and professional kitchen culture, driving operational efficiency, and delivering an exceptional dining experience for members and guests.

Essential Duties and Responsibilities:

• Plans, preps, sets up, and ensures quality service in all areas of outlet food production.
• Ensures proper service setup and mise en place according to Club guidelines.
• Ensures all team members follow established recipes, standards, and plating guides precisely.
• Leads, motivates, and develops the culinary team to achieve excellence.
• Oversees performance of kitchen team members and provides constructive feedback as needed.
• Fosters and contributes to a positive and respectful work environment.
• Controls food and labor costs within budgeted parameters.
• Conducts daily lineups with team members to communicate standards, goals, and expectations.
• Upholds a professional demeanor that reflects the Club’s image and values.
• Communicates with members, co-workers, and management in a courteous and professional manner.
• Adheres to and enforces all Club policies, procedures, and grooming standards.
• Performs other duties as assigned by the Executive Chef.
• Strong attention to detail, accuracy, and speed in food preparation and service.
• Proficiency across all kitchen stations and techniques.
• Ability to perform effectively under pressure and meet production schedules.
• Strong problem-solving skills and sound professional judgment.
• Advanced knife skills and culinary techniques.
• Comprehensive knowledge of local, state, and federal health, safety, and sanitation regulations.
• Excellent communication and interpersonal skills.
• Ability to multi-task and excel in a high-volume, fast-paced environment.
• Assists with the overall direction, coordination, and evaluation of the culinary team within the assigned kitchen.
• Responsibilities include interviewing, hiring, training, planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints; and resolving problems in accordance with organizational policies and applicable laws.

Qualifications

• High school diploma or equivalent (GED) required.
• Minimum of five (5) years of supervisory culinary experience and/or equivalent combination of education and experience.
• Accredited culinary degree or completion of a formal apprenticeship program preferred.
• Current ServSafe Manager Certification required.
• Ability to communicate clearly in English.
• Ability to read, analyze, and interpret business periodicals, technical procedures, and regulations.
• Ability to write routine reports and correspond professionally.
• Ability to interact effectively with members, guests, and team members.
• Proficiency in Microsoft Word, Excel, and Outlook.

Physical Demands

• Regularly required to stand, walk, reach, bend, stoop, and lift up to 50 pounds.
• Ability to work extended hours (up to 12-hour shifts) as needed.
• Specific vision abilities include close vision, color vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus.
• Moderate noise level in the work environment.
• Ability to work flexible hours, including evenings, weekends, and holidays.

Port Royal Club is an Equal Opportunity Employer and offers opportunities to all candidates including those with disabilities. All qualified candidates/employees will receive consideration for employment without regard to that individual’s age, race, color, religion or creed, national origin or ancestry, sex, pregnancy, sexual orientation, gender, gender identity, physical or mental disability, veteran status, genetic information, ethnicity, citizenship, or any other characteristic protected by law. Port Royal Club is a drug/tobacco-free workplace. Pre-employment drug testing is required. Port Royal Club participates in the US E-Verify program; candidate & employee must be legally authorized to work in the United States of America.