- Salary
- $80k – $90k
- Location
- Naples, FL
- Department
- Retail
- Source
- PCRecruiter
Description
We are seeking an accomplished Executive Sous Chef for a private club located near Naples, FL. Lead the culinary team in designing locally sourced, seasonal menus featuring innovative new dishes alongside cherished club favorites, while mentoring kitchen staff and upholding the highest standards of quality and service. With competitive compensation, clear growth opportunities, and an employee-first culture, there has never been a better time to join this outstanding organization!
Recent Private Club experience required.
Base Salary: $80,000 - $90,000 (commensurate with experience)+ up to 5% annual bonus, great benefits package, 401k + up to 6% match, PTO, relocation assistance, employee discounts, and much more!
Responsibilities:
• Partner with the Executive Chef to plan, organize, and supervise all food production functions, and fully manage kitchen operations — including scheduling, ordering, and cost controls — in the Executive Chef's absence.
• Oversee day-to-day culinary execution across the club's dining outlets, including the primary à la carte restaurant and banquet/event service, delivering consistent quality for lunch and dinner service, up to 6 nights a week for dinner and 7 days a week for lunch.
• Lead, train, schedule, and mentor a kitchen brigade of roughly 9–10 team members daily, building a positive, growth-oriented culture that develops future leaders.
• Assist in designing seasonal, locally sourced menus — including monthly menu changes and weekly specials — that balance creative, on-trend dishes with beloved club classics across a range of cuisine styles.
• Manage inventory, purchasing, and vendor/produce ordering to ensure quality, consistency, and cost-effective food production.
Qualifications:
• Seven or more years of progressive culinary experience, including prior leadership experience as a Sous Chef or Senior Sous Chef.
• Recent private club experience required; resort or high-volume à la carte background also valued.
• Versatile, well-rounded culinary background with the ability to execute consistently across multiple cuisine styles.
• A track record of career growth and strong tenure with previous employers.
• Proven organizational and operational skills, including scheduling, inventory management, ordering, and cost controls.
If you are interested in learning more about this career-defining opportunity, please APPLY TODAY or submit an updated resume to [email protected].
Only qualified candidates will be considered.
Click here to apply online
Recent Private Club experience required.
Base Salary: $80,000 - $90,000 (commensurate with experience)+ up to 5% annual bonus, great benefits package, 401k + up to 6% match, PTO, relocation assistance, employee discounts, and much more!
Responsibilities:
• Partner with the Executive Chef to plan, organize, and supervise all food production functions, and fully manage kitchen operations — including scheduling, ordering, and cost controls — in the Executive Chef's absence.
• Oversee day-to-day culinary execution across the club's dining outlets, including the primary à la carte restaurant and banquet/event service, delivering consistent quality for lunch and dinner service, up to 6 nights a week for dinner and 7 days a week for lunch.
• Lead, train, schedule, and mentor a kitchen brigade of roughly 9–10 team members daily, building a positive, growth-oriented culture that develops future leaders.
• Assist in designing seasonal, locally sourced menus — including monthly menu changes and weekly specials — that balance creative, on-trend dishes with beloved club classics across a range of cuisine styles.
• Manage inventory, purchasing, and vendor/produce ordering to ensure quality, consistency, and cost-effective food production.
Qualifications:
• Seven or more years of progressive culinary experience, including prior leadership experience as a Sous Chef or Senior Sous Chef.
• Recent private club experience required; resort or high-volume à la carte background also valued.
• Versatile, well-rounded culinary background with the ability to execute consistently across multiple cuisine styles.
• A track record of career growth and strong tenure with previous employers.
• Proven organizational and operational skills, including scheduling, inventory management, ordering, and cost controls.
If you are interested in learning more about this career-defining opportunity, please APPLY TODAY or submit an updated resume to [email protected].
Only qualified candidates will be considered.
Click here to apply online
Skills
Inventory Management
