Executive Sous Chef

BallenIsles Country Club • Punta Gorda, FL

24d • Onsite

About The Position

The Executive Sous Chef supports the Executive Chef in overseeing daily culinary operations across clubhouse dining, the Tiki Bar, banquets, and special events. This hands-on leadership role ensures consistent food quality, efficient kitchen operations, effective cost control, and a positive experience for members and guests. The Executive Sous Chef leads the culinary team in the Executive Chef’s absence and helps develop a kitchen culture built on accountability, teamwork, cleanliness, and pride in execution.

Requirements

• At least five years of progressive culinary experience, including two years in a kitchen supervisory or management role.
• Strong knowledge of cooking techniques, banquet production, food presentation, and kitchen organization.
• Working knowledge of inventory management, purchasing, recipe costing, and labor control.
• Demonstrated ability to lead, train, and hold employees accountable.
• Strong communication, organizational, and problem-solving skills.
• Ability to manage multiple priorities and maintain consistent standards during busy service periods.
• Current food protection manager certification, or ability to obtain certification within the required timeframe.
• Ability to stand and walk for extended periods and work in hot, cold, and humid kitchen environments.
• Ability to lift and move supplies weighing up to 50 pounds, with assistance as needed.
• Ability to safely operate commercial kitchen equipment.
• Availability to work a flexible schedule, including evenings, weekends, holidays, and special events.

Nice To Haves

• Experience in a private club, resort, hotel, or comparable high-volume dining operation.
• Culinary degree or equivalent combination of education and professional experience.

Responsibilities

• Supervise daily food preparation and service to ensure dishes meet standards for flavor, presentation, portion size, and consistency.
• Coordinate kitchen operations across multiple outlets, balancing daily dining service with banquet and event production.
• Lead kitchen operations in the Executive Chef’s absence, including staff assignments, service execution, and operational decisions.
• Assist with menu development, seasonal offerings, daily specials, recipe standardization, and menu costing.
• Monitor food production and inventory to reduce waste, prevent shortages, and maintain freshness.
• Assist with purchasing, receiving, inventory counts, and proper product storage and rotation.
• Support food and labor cost goals through appropriate staffing, portion control, purchasing practices, and production planning.
• Train, coach, and evaluate culinary employees, reinforcing performance expectations and identifying development opportunities.
• Assist with hiring, onboarding, scheduling, and employee performance documentation.
• Maintain kitchen sanitation, food safety, labeling, temperature logs, and cleaning procedures.
• Ensure equipment is used properly and report maintenance or repair needs promptly.
• Review banquet event orders and coordinate preparation, timing, dietary accommodations, and service requirements.
• Communicate with front-of-house managers and event staff to support timely service and resolve concerns.
• Maintain professional conduct and reinforce a respectful, organized, and productive work environment.

Benefits

• Medical, dental, and vision coverage.
• 401(k) with employer match for employees aged 19 and older.
• Paid time off (PTO) and leaves of absence, subject to applicable law and eligibility criteria.

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: No Education Listed