Executive Sous Chef

Description

Job Location:
4835 Immokalee Rd, Naples, FL 34110

Join our team and be part of a fast-paced, fun, and friendly environment! You’ll help keep things running smoothly by maintaining great quality standards, keeping areas clean and well-stocked, and delivering awesome customer service. If you enjoy working with people, staying active, and being part of a team, this could be a great fit for you!

“There are no strangers here, only friends we have yet to meet.”
— Frank Oakes —

Why Join Us?

• Career Growth: Start as an apprentice and grow into a skilled! Your growth is our mission!
• Employee Discounts: Enjoy discounts on our delicious organic food—both dining and groceries.
• Community & Culture: Be part of a positive and  supportive Family that values diversity and growth.
• Work-Life Balance: We offer paid vacation time to help you relax and recharge.
• Referral Rewards: Bring your talented friends along and earn rewards for helping us grow! 

Executive Sous Chef 

We are looking for a hands-on Executive Sous Chef to help lead a fast-paced, high-volume kitchen. Support the Executive Chef in daily operations while actively cooking, leading the team, and delivering consistent, high-quality food.

Play a key role in food safety , sanitation standards, and smooth kitchen flow  while driving team performance and guest satisfaction 

Perfect for a strong kitchen leader who thrives in a dynamic environment and leads by example on the line. 

Requirements

 • Support the Executive Chef in leading daily kitchen operations in a fast-paced environment.
• Help train, coach, and motivate the culinary team to meet quality and service standards.
• Ensure food safety, sanitation, and proper food handling at all times.
• Monitor food quality, consistency, and presentation.
• Assist with food cost control, inventory, and ordering.
• Lead by example on the line, supporting team flow and execution.
• Maintain a positive, respectful, and performance-driven kitchen culture.
• Support staffing and scheduling needs to meet operational demands.
• Help introduce new techniques, recipes, and equipment to the team.
• Step in to support guest satisfaction and resolve kitchen-related concerns when needed. 

Minimum Skills and Qualifications:

• 5 + years of kitchen management experience working in a high-volume kitchen that generates 1,500 to 3,000 meals per day
• College degree or certification in the culinary field a plus
• Good working knowledge of sanitation standards and proper preparation and presentation of Food. 
• Ability to communicate effectively with the public and other Team Members
• Proven ability to effectively lead and train a diverse workforce
• Willingness to set a high standard in the kitchen by leading by example

Physical Requirements

• Ability to stand and walk for extended periods of time.
• Must be able to lift, push, and carry up to 50 lbs. regularly.
• Frequent bending, twisting, reaching, and kneeling.
• Ability to work in hot, humid, and fast-paced kitchen environments.
• Manual dexterity to safely handle knives, tools, and kitchen equipment.
• Ability to work around steam, open flames, and approved cleaning agents.
• Clear vision and hearing to ensure safe operations and effective communication.
• Ability to use a step stool or ladder when necessary.
• Must be able to work flexible schedules, including weekends and holidays.

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Equal Opportunity Statement: Seed to Table is an equal opportunity employer, welcoming candidates from all backgrounds. We are committed to fostering a diverse and inclusive workplace where everyone can thrive