Executive Sous Chef

Seed to Table•Naples, FL

8h•Onsite

About The Position

Executive Sous Chef We are looking for a hands-on Executive Sous Chef to help lead a fast-paced, high-volume kitchen. Support the Executive Chef in daily operations while actively cooking, leading the team, and delivering consistent, high-quality food. Play a key role in food safety , sanitation standards, and smooth kitchen flow while driving team performance and guest satisfaction Perfect for a strong kitchen leader who thrives in a dynamic environment and leads by example on the line.

Requirements

5 + years of kitchen management experience working in a high-volume kitchen that generates 1,500 to 3,000 meals per day
Good working knowledge of sanitation standards and proper preparation and presentation of Food.
Ability to communicate effectively with the public and other Team Members
Proven ability to effectively lead and train a diverse workforce
Willingness to set a high standard in the kitchen by leading by example
Ability to stand and walk for extended periods of time.
Must be able to lift, push, and carry up to 50 lbs. regularly.
Frequent bending, twisting, reaching, and kneeling.
Ability to work in hot, humid, and fast-paced kitchen environments.
Manual dexterity to safely handle knives, tools, and kitchen equipment.
Ability to work around steam, open flames, and approved cleaning agents.
Clear vision and hearing to ensure safe operations and effective communication.
Ability to use a step stool or ladder when necessary.
Must be able to work flexible schedules, including weekends and holidays.

Nice To Haves

College degree or certification in the culinary field a plus

Responsibilities

Support the Executive Chef in leading daily kitchen operations in a fast-paced environment.
Help train, coach, and motivate the culinary team to meet quality and service standards.
Ensure food safety, sanitation, and proper food handling at all times.
Monitor food quality, consistency, and presentation.
Assist with food cost control, inventory, and ordering.
Lead by example on the line, supporting team flow and execution.
Maintain a positive, respectful, and performance-driven kitchen culture.
Support staffing and scheduling needs to meet operational demands.
Help introduce new techniques, recipes, and equipment to the team.
Step in to support guest satisfaction and resolve kitchen-related concerns when needed.