Sous Chef

As Sous Chef, you will support the Food & Beverage Manager in the daily operations of the kitchen, assisting with food preparation, quality control, inventory management, and mentoring team members. Your attention to detail and passion for food will shine through in each dish, helping ensure a consistent and enjoyable dining experience for every guest. In this hands-on role, you will help uphold high standards of food safety, cleanliness, and presentation while settingthe tone for a collaborative and efficient kitchen environment. You will be focused on optimizing each guest’s experience by living out our company purpose: “hospitality from our family to yours.”

Job Responsibilities:

• Assist in the preparation and execution of menus for the restaurant, banquets, holidays, and special events.
• Collaborate with the Food & Beverage Manager to test new cooking techniques and recipes.
• Ensure food quality, taste, and presentation consistently meet established standards.
• Prepare ingredients and cook food according to standardized recipes and event requirements.
• Taste and test food to ensure proper preparation and temperature control.
• Maintain cleanliness and sanitation of kitchen surfaces, tools, and equipment throughout the shift.
• Monitor and document food temperatures and waste logs as assigned.
• Safely and efficiently operate kitchen equipment and ensure proper handling procedures.
• Support the training and development of line cooks and kitchen staff through coaching and daily guidance.
• Lead the kitchen team in the absence of the Food & Beverage Manager or as assigned.
• Communicate clearly and professionally with kitchen team members, front-of-house staff, and other departments.
• Assist with inventory control, including conducting counts and organizing stock.
• Receive and inspect food deliveries to ensure accuracy, freshness, and quality.
• Ensure proper storage, labeling, rotation, and food safety practices in all kitchen areas.
• Support cost-control efforts by minimizing waste and using ingredients efficiently.
• Assist with entering food and supply orders under direction from the Executive Chef.
• Follow established timekeeping, safety, and cleanliness procedures.
• Respond promptly to guest feedback or team requests with a solution-focused mindset.
• Maintain compliance with health and sanitation regulations, hotel policies, and brand standards.
• Report unsafe work conditions, equipment issues, or injuries immediately to leadership.
• Greet guests in a friendly and professional manner when encountered during service.
• Must maintain a professional appearance in accordance with company standards.
• Additional responsibilities may be assigned as needed to meet evolving business demands.

Job Qualifications:

• 2-3 years of culinary experience in a professional kitchen, with at least 1 year in a supervisory or lead line cook role.
• Strong knowledge of cooking techniques, kitchen equipment, and food safety standards.
• Proven ability to execute recipes with consistency, speed, and attention to detail.
• ServSafeFood Handler certification required; ServSafe Manager certification preferred (or willingness to obtain upon hire).
• Excellent communication and interpersonal skills with the ability to train and support team members.
• Comfortable working in a high-volume, fast-paced environment.
• Strong organizational skills and ability to prioritize tasks during peak service times.
• Proficient in basic math and unit conversions for recipe scaling and inventory control.
• Ability to receive and inspect deliveries and ensure proper storage and rotation of product.
• Must be flexible to work mornings, evenings, weekends, and holidays based on business needs.

Physical Demands:

• Must be able to lift, push, pull, or carry up to 50 pounds.
• Requires frequent standing, walking, bending, reaching, twisting, and using hands and arms throughout the shift.
• Ability to perform repetitive tasks such as chopping, mixing, and plating with sustained attention to detail.
• Must be able to work in a fast-paced and high-pressure environment for extended periods.
• Exposure to a variety of environmental conditions, including hot kitchens, cold storage areas, and noisy or humid work spaces.

As a family-owned business built on genuine relationships, Naples Hotel Group places immense value on the character and quality of our team. We are dedicated to creating an environment where associates serve each other, our partners, and the community with kindness and respect, working together toward meaningful shared success. Our tight-knit team structure ensures every voice is heard, fostering a collaborative culture rich with opportunities for career advancement and personal development.

Comprehensive Benefits Package for Full-Time Employees

• Paid Time Off: 2 weeks of vacation in the first year and 4 sick days per year
• Comprehensive health, dental, and vision insurance, plus disability and life coverage
• 401(k) with employer match
• Exclusive global hotel discounts
• Career growth opportunities across our hotel portfolio
• Additional perks including paid volunteer time and lifestyle discount