Job Description

The Executive Sous Chef is the second in command of the culinary operation, responsible for executing the Executive Chef's vision while ensuring consistency, quality, and efficency across all kitchen functions. This role leads daily production and service, manages staff, maintains standards, and supports menu development, costing, and large-scale events.

• Execute menus to establish standards of quality, flavor, and presentation.
• Oversee daily production, service, and plating for a la carte, and banquet events.
• Ensure proper seasoning, cooking techniques, and portion control at all times.
• Maintain consistency across multiple outlets or service styles.

Leadership and Team Management:

• Supervise, train, and mentor sous chefs, line cooks and prep staff.
• Lead by examples during service and high-volume.
• assist with hiring, scheduling, evaluations, and discipline.
• Foster a professional, respectful, and efficient kitchen culture.

Operations & Organization:

• Manage Daily prep lists, production schedules, and station setup.
• Ensure adherence to food safety, sanitation, and HACCP standards.
• Oversee inventory, receiving, storage, and waste control.
• Assist in ordering and maintaining food cost targets.

Menu Development and Costing:

• Collaborate with Executive Chef on menu development and seasonal updates.
• Assit with recipe documentation, costing, and standardization.
• Support special menus, tastings, and client presentations.

Administrative Support:

• Step in for Executive Chef when needed.
• Communicate with FOH, events, and management teams.
• Maintain cleanliness, organization, and equipment standards.

Qualifications:

• Five plus years professional kitchen experience; two plus years in a leadership role.
• Strong foundation in classical and modern cooking techniques.
• Experience with banquet, catering, and high-volume service is required.
• Proven ability to lead teams under pressure.
• Knowledge of food cost control, ordering, and inventory systems.
• ServSafe or equivalent certification.

Benefits:

• Salary commensurate with experience and aptitude. 
• Access to club facilities and amenities during the off-season.
• Opportunities for career growth and advancement.
• Employee discounts on dining, retail, and services.
• Health, dental, vision insurance and employer match retirement plan.
• Paid time off and holidays.

Located in the heart of beautiful Naples, Florida, Vineyards Country Club is a private, non-equity club open to both residents and non-residents of the community. Founded in 1988, the Club is family-owned with a rich history and long-standing Naples reputation built with integrity, compassion and dedication to the complete Club experience. We are a drug-free workplace. Candidate must pass both a background check and drug screen. Vineyards Country Club is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, marital status, disability status, protected veteran status or any other characteristic protected by law.

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