EXECUTIVE SOUS CHEF

Naples, FL

This hospitality brand is more than just a place to dine, it’s an experience. Join our team as an ambassador of exceptional food, service, and teamwork. We look for individuals who are passionate about growth and offer rewarding opportunities across culinary, front-of-house, and leadership roles. In this position, you will play an integral part in the restaurant’s leadership, inspiring your team to work together to achieve goals and create an engaging, welcoming environment. Share your knowledge of scratch-made cuisine, handcrafted cocktails, and world-class dining as you help deliver an unforgettable guest experience.

KEY RESPONSIBILITIES

Create a supportive kitchen environment – Promote learning and development for all kitchen team members through a hands-on approach focused on proper cooking techniques, knife skills, and time management to ensure culinary, sales, and service success.

Execute with excellence – Ensure timely and accurate execution of the expo station, as well as proper opening and closing procedures according to company guidelines. Maintain complete knowledge of all menus and recipes and collaborate with leadership to refine processes when needed.

Coach and develop the team – Provide constructive performance feedback to kitchen teammates while fostering open, authentic communication throughout the restaurant.

Support staffing needs – Maintain appropriate staffing levels based on projected sales and business needs in partnership with culinary leadership.

Contribute to menu development – Assist leadership with daily, weekly, and monthly specials as well as ongoing menu innovation.

QUALIFICATIONS

• 3+ years of high-volume culinary or hospitality experience
• 1+ years of high-volume kitchen leadership experience
• Current food handler’s card and any additional certifications required by federal, state, or local law
• Strong knowledge of food and restaurant operations, including storage and rotation, food preparation, recipe adherence, plating, and service timing standards
• Excellent verbal and written communication skills with a demonstrated history of increasing responsibility
• Proficiency with computers, including Windows, Microsoft Office, point-of-sale systems, and email
• Bachelor’s degree in Culinary Arts, Hospitality, or related field preferred
• Willingness to perform additional duties as needed to support business operations