Executive Sous Chef

SARASOTA YACHT CLUB • Sarasota, FL

6d • Onsite

About The Position

The Executive Sous Chef is responsible for supporting and assisting the Executive Chef in the daily leadership and management of all culinary operations at Sarasota Yacht Club. This leadership position oversees kitchen operations, culinary staff, food quality, production standards, banquet execution, sanitation compliance, and operational efficiency while ensuring exceptional member dining experiences and luxury hospitality standards. The Executive Sous Chef serves as a key culinary leader and is expected to maintain the highest standards of food quality, consistency, professionalism, teamwork, safety, and kitchen organization. This position plays a critical role in staff leadership, training, operational execution, and maintaining Sarasota Yacht Club’s commitment to culinary excellence.

Requirements

• Minimum of 5–7 years of progressive culinary leadership experience in upscale restaurants, resorts, hotels, private clubs, or luxury hospitality environments.
• Strong knowledge of culinary operations, banquet execution, food preparation, purchasing, inventory management, and kitchen organization.
• Strong understanding of food safety, sanitation standards, HACCP procedures, and health department compliance.
• Demonstrated ability to supervise, train, mentor, and motivate culinary teams.
• Strong leadership, communication, organizational, and problem-solving skills.
• Ability to manage multiple priorities and maintain operational efficiency in a fast-paced hospitality environment.
• Ability to work flexible schedules including evenings, weekends, holidays, and special events.

Nice To Haves

• Previous Sous Chef, Executive Sous Chef, or senior culinary supervisory experience preferred.
• Private club, yacht club, resort, or luxury hospitality experience strongly preferred.
• Experience with scheduling, labor controls, operational planning, and cost management preferred.
• Food Safety Certification and applicable sanitation certifications preferred.

Responsibilities

• Assist the Executive Chef in overseeing all culinary operations including a la carte dining, banquets, catering, waterfront events, holiday functions, and special Club events.
• Supervise daily kitchen operations to ensure efficient food production, consistency, quality, presentation, and timely service execution.
• Lead kitchen operations in the absence of the Executive Chef while maintaining Sarasota Yacht Club’s culinary and hospitality standards.
• Support menu development, recipe standardization, seasonal offerings, specialty menus, and culinary presentations.
• Maintain exceptional food quality, taste, consistency, portion control, and presentation standards throughout all dining operations.
• Supervise, train, mentor, coach, schedule, and support culinary staff while promoting teamwork, professionalism, accountability, and operational excellence.
• Assist with recruiting, interviewing, onboarding, and evaluating culinary employees.
• Support labor management, scheduling, staffing levels, productivity planning, and operational organization.
• Assist with food cost controls, purchasing, inventory management, receiving procedures, product rotation, and waste reduction initiatives.
• Monitor kitchen preparation, line execution, banquet production, and food handling procedures to ensure consistency and operational efficiency.
• Ensure compliance with all sanitation, HACCP, food safety, health department, and workplace safety regulations.
• Maintain proper food storage, labeling, refrigeration temperatures, cleaning schedules, and sanitation practices.
• Inspect kitchen facilities, equipment, prep areas, and culinary workspaces to ensure cleanliness, organization, safety, and operational readiness.
• Coordinate with the Executive Chef regarding maintenance needs, equipment repairs, and operational improvements.
• Collaborate with Food & Beverage leadership and department teams to support successful member functions and Club events.
• Assist with banquet and event execution to ensure high-quality culinary production for weddings, tournaments, regattas, member functions, and special events.
• Monitor culinary trends, techniques, and industry developments to support innovation and continuous improvement within the culinary program.
• Maintain professionalism, composure, and operational leadership during high-volume service periods and special events.
• Maintain visible interaction with members and guests while responding professionally to feedback and special requests when appropriate.
• Attend leadership meetings, training sessions, operational briefings, and culinary planning meetings as assigned.
• Perform additional duties and responsibilities as assigned by the Executive Chef or Club leadership.

What This Job Offers

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