Executive Sous Chef

BallenIsles Country Club • Bonita Springs, FL

11d • Onsite

About The Position

Bonita National Golf & Country Club in Bonita Springs, Florida, is hiring a full-time Executive Sous Chef. As part of Troon, a global leader in golf and community management, the role offers the opportunity to contribute and grow in a fast-paced, hospitality-focused organization.

The Executive Sous Chef supports the Executive Chef in leading daily culinary operations across the Club’s dining venues, banquets, and special events. This hands-on leadership role is responsible for consistent food quality, presentation, sanitation, and kitchen efficiency, while helping deliver an exceptional dining experience for members and guests. The Executive Sous Chef oversees kitchen operations when the Executive Chef is absent and supervises culinary associates, including hiring, training, scheduling, and disciplinary responsibilities.

The role works collaboratively with club management and senior colleagues to develop and execute the club’s vision, maintain operational and regulatory compliance, manage food and labor costs, and foster team performance and ongoing improvement. The position requires an active presence during peak business periods, special events, holidays, and other critical operational times.

Requirements

• Ability to lead calmly during busy service periods, communicate effectively across departments, work under pressure, and balance multiple priorities and assignments.
• Ability to motivate and lead others by setting clear goals and expectations, holding team members accountable, providing consistent feedback and support, and interacting respectfully and professionally.
• Proven experience managing or supervising a team.
• Excellent verbal and written communication skills.
• Verifiable strength in working closely with management to develop and execute the club’s vision.
• Excellent organizational, technological, and time-management skills.
• Experience leading successful culinary operations at a private club or similar organization.
• Member-focused approach and ability to meet the expectations and requirements of members and their guests.
• High energy and genuine desire to interact actively with members in a professional and hospitable manner.
• Keen attention to detail and a data-driven approach.
• Current ServSafe Manager or Certified Food Protection Manager certification.
• Associate’s degree (AA) or equivalent from a two-year college or technical school; alternatively, two to three years of experience and/or training, or an equivalent combination of education and experience.

Nice To Haves

• Knowledge of Microsoft Office applications.
• Experience with computerized POS systems.

Responsibilities

• Deliver an exceptional culinary experience to members and guests across all areas.
• Direct ordering quantities, inventory levels, order timing, receiving, and equipment maintenance.
• Help the Executive Chef create recipes and supporting materials, including recipe cards, descriptions, menu guides or pictures, and menu costs.
• Ensure effective orientation and training for new associates and develop ongoing training programs.
• Inspect, select, and use fresh food products to maintain high standards in menu preparation.
• Monitor business-volume forecasts and plan for manpower, productivity, costs, and other expenses.
• Implement and maintain excellent service to achieve guest satisfaction.
• Incorporate safe work practices and maintain regular, reliable attendance.
• Perform other duties as required.
• Direct, supervise, and evaluate the work of two or more full-time associates or their equivalent, including hiring, training, scheduling, and disciplinary actions.
• Inspire the culinary team and promote accountability and ongoing improvement of food and beverage products and experiences.
• Set standards and maintain accountability for systems that support quality, consistency, and controls across culinary operations.
• Maintain food safety and cleanliness throughout food and beverage areas, exceeding sanitation regulations and following industry best practices.
• Manage financial and cost controls to support budgetary objectives.
• Assist with training systems that drive operational success and team growth.
• Assist the Executive Chef and review culinary-team scheduling and payroll to ensure appropriate staffing and budget performance.
• Oversee culinary compliance with Troon Human Resources, corporate, facility, and other applicable requirements and policies.
• Participate as a collaborative member of the club’s management team.
• Seek and provide constructive feedback with senior management colleagues and use it to drive measurable personal and operational improvement.
• Pursue personal and professional growth through ongoing learning.
• Oversee compliance with regulations pertaining to culinary operations.
• Maintain a visible, active presence on property during peak business periods, special events, holidays, and other critical operational times to provide support, leadership, and quality oversight.

Benefits

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

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: Associate degree