Executive Sous Chef

The Quarry Golf Club•Naples, FL

14d•Onsite

About The Position

The Quarry Golf Club is seeking a highly skilled and experienced Executive Sous Chef to join our team. The Executive Sous Chef supports the Executive Chef in overseeing all culinary operations at a golf club, ensuring high-quality food production, consistency, and exceptional member dining experiences. This role involves supervising kitchen staff, managing daily operations, maintaining food safety standards, and assisting with menu development tailored to both casual and upscale club dining. About The Quarry Golf Club: The Quarry Golf Club is a prestigious golf club located in beautiful Naples, Florida. We are committed to providing exceptional service and unforgettable experiences to our members and guests. Our dedicated team strives to maintain the highest standards of excellence in all aspects of our operations. The Club was established in 2006 by Pulte Homes, known for their luxury residential developments. The Club transitioned to the Membership in 2016 and underwent a substantial Clubhouse renovation that was completed in 2022. The amenities include an 18-hole golf course, one dining room, one mixed, and social spaces for events and gatherings. Titleist performance designed fitness room, Locker Rooms, and fully equipped Golf Shop. The Golf Course was designed by the world-renowned architectural team of Dr. Michael Hurdzan and Dana Fry in 2007. Offering an exceptional golf experience with spectacular views, this Par 72 championship course is a true test for golfers of all levels. The Quarry played host to the PGA Champions Tour ACE Group Classic in 2010 and 2011. Golf Hall of Famers Fred Couples and Bernhard Langer captured the Champions Trophy.

Requirements

The minimum of an Associate’s Degree in Culinary Arts, Hospitality Management, Business Administration or related field from an accredited college or university or the international equivalent, preferred. In place of a degree a Sous Certification from American Culinary Federation or international equivalent is acceptable.
Minimum three (3) to five (5) years’ experience as an Executive Sous Chef or Sous Chef at an upscale progressive resort, restaurant or country club. This experience must include the supervision of a minimum of five (5) full-time people in the production of food.
Management experience and excellent leadership abilities, guest services, strong oral and written communication, and organizational skills
Ability to manage the financial aspects of a food and beverage operation, including the successful identification of expense reduction through cost efficiencies and revenue growth through promotional and up-selling activities.
Ability to manage all food and beverage employees in a positive and productive manner by motivating, developing and managing them as they work.
Knowledge of PCs, Windows, and Microsoft Office is required; familiarity with the timekeeping systems and POS systems is preferred.
Valid Florida Food Manager Training Certificate and Valid Florida TIPS Training Certificate.
Knowledge of H2B foreign worker program.
This position will not have a set schedule and may need to work weekends, evenings, and/or holidays.

Responsibilities

Support the Executive Chef in daily kitchen operations
Lead and mentor the culinary team with a positive, professional approach
Assist in menu planning, costing, and execution
Ensure food quality, safety, and sanitation standards are consistently met
Take an active role in service, production, and staff development
Proven experience in a private club, resort, or high-volume upscale kitchen
A creative mindset with the ability to contribute to menu development, seasonal features, and special events
Strong hands-on leadership style — leading by example on the line and in prep
Ability to maintain high standards of quality, presentation, and consistency
Experience with banquets, events, and à la carte service
Excellent organizational and communication skills