Executive Sous Chef

Opal Corporate Office•Ft. Myers, FL

About The Position

The Executive Sous Chef helps lead culinary operations, including restaurant and banquet food preparation and service. The role manages sous chefs, line cooks, production cooks, breakfast buffet attendants, and stewards; trains and mentors sous chefs and hourly associates; and collaborates with the culinary management team to maintain efficient operations and care for food products. The position also handles daily vendor orders and keeps coolers and storerooms organized. The Executive Sous Chef sets up, maintains, and breaks down hot and cold stations; plans and prepares special-occasion menus, including holiday brunches and buffets; and develops visually appealing plating designs for new dishes. The role follows health codes and company procedures, upholds sanitation and safety standards, completes applicable checklists, and addresses kitchen-related problems and incidents promptly. The position requires willingness to relocate to Naples, Clearwater, and/or Sarasota, and availability for long hours, weekends, evenings, and holidays.

Requirements

Previous experience is required.
Must be willing to relocate to Naples, Clearwater, and/or Sarasota.
Must be able to work long hours, weekends, evenings, and holidays.
Must have a high standard of cleanliness and understand food safety practices.
Must communicate clearly and concisely verbally and in writing, including by email.
Must understand kitchen equipment and communicate issues to the engineering department.

Nice To Haves

High school diploma or GED is a plus, but not required.

Responsibilities

Set up and execute hot food for the restaurant.
Set up and execute breakfast hot food for banquet events.
Manage sous chefs, line cooks, production cooks, breakfast buffet attendants, and stewards.
Train and mentor sous chefs and hourly associates.
Address kitchen-related problems and incidents in a timely and effective manner.
Complete opening, daily, and weekly checklists when necessary.
Understand state health codes and follow company standard operating procedures.
Enforce high sanitation standards and uphold health and safety standards.
Work as a team for banquets and buffets with a can-do attitude.
Collaborate with the culinary management team to care for product, multitask, and work quickly and efficiently.
Place daily vendor orders and keep coolers and storerooms organized.
Set up, maintain operations, and break down hot and cold stations.
Plan and prepare special-occasion menus, including holiday brunches and buffets.
Develop unique, visually appealing plating designs for new dishes.
Communicate kitchen equipment issues to the engineering department.