Executive Sous Chef

Windstar on Naples Bay•Naples, FL

3d•Onsite

About The Position

About Windstar on Naples Bay Windstar on Naples Bay, located less than three miles from 5th Avenue in the heart of Naples, is seeking an Executive Sous Chef who will oversee daily F&B operations with passion, creativity, and a commitment to excellence within a cohesive, kind, and collaborative team culture. Recently remodeled, the Club features modern facilities with two floors of dining venues and event spaces, and two full kitchens. The Executive Sous Chef will be a visible, hands-on leader who inspires the team, and delivers exceptional dining experiences for members and guests. Ideal candidates will bring proven experience in high-volume, seasonal, and multi-outlet private clubs, demonstrating the ability to balance à la carte service and event execution while fostering teamwork, consistency, and a positive team environment aligned with the Club’s values and vision. Club amenities include a Tom Fazio-designed 18-hole golf course with bayside practice facilities, tennis and bocce courts, state of the art Wellness Center, and diverse indoor/outdoor dining venues, including a private Wine Room, multiple event spaces, and Marketplace. In addition to the Club’s amenities, all Members have access to the Windstar Community private Keewaydin Island beach accessible via a 40-passenger pontoon shuttle adds to the club’s distinctive coastal charm. Members enjoy a vibrant, casual-by-design lifestyle with exceptional dining, social events, and activities that celebrate Naples’ coastal spirit. Annual Food & Beverage revenues exceed $2.4 million, generated from à la carte dining, a robust calendar of Social events, Member private events, and Member-sponsored events. Executive Sous Chef Position Overview Ideal candidates will have progressive culinary leadership experience in high volume, multi-outlet Country club. Must be able to balance excellent a la carte production with simultaneous private events occurring, with a hands-on presence in the kitchen. The Executive Sous Chef should look forward to being appropriately visible and engaging with members and guests. A formal culinary education is highly desired. This position will be overseeing day-to-day kitchen operations, managing staff, ensuring food quality and consistency, coordinating food production, a la carte and event execution, and maintaining kitchen sanitation standards while actively participating in culinary tasks as needed.

Requirements

A minimum of 5 years progressive culinary leadership experience in food & beverage operations with a proven track record of leading a professional, efficient, high quality culinary operation
Proven culinary skills with expertise in various cooking techniques
Strong leadership and supervisory experience in a high-volume kitchen
Excellent communication and interpersonal skills
Knowledge of food safety and sanitation regulations
Ability to work effectively under pressure and meet deadlines

Nice To Haves

Culinary degree or equivalent experience preferred.
Country Club experience preferred.

Responsibilities

Manage and supervise all kitchen staff including line cooks, prep cooks, and other sous chefs.
Conduct staff training and education.
Assign tasks and stations to kitchen staff based on workload and skill level.
Work with Executive Chef on enhancing culinary training program.
Motivate and develop culinary team members.
Oversee all aspects of food preparation, ensuring adherence to established recipes and quality standards.
Monitor food quality and consistency throughout the cooking process.
Conduct regular taste tests and make adjustments as needed.
Ensure proper food handling and sanitation practices are followed.
Assist the Executive Chef in developing new menus and specials.
Collaborate with the culinary team to create innovative dishes.
Manage food costs by optimizing portion sizes and ingredient selection.
Implement cost-control measures and monitor inventory levels.
Oversee daily a la carte and banquet preparation and execution.
Execute private events such as coursed wine dinners.
Coordinate kitchen operations during peak service periods.
Ensure smooth communication between the kitchen and front-of-house staff.
Manage kitchen equipment and maintenance.
Monitor and address any safety concerns in the kitchen.
Review and approve purchase orders for food items.
Inspect deliveries to ensure quality and quantity of ingredients.