Sous Chef

Food & Thought 2•Naples, FL

About The Position

Food and Thought 2 is seeking a passionate, hands-on Sous Chef to help lead daily operations in its 100% organic, wellness-focused kitchen. Working closely with the Executive Chef, the Sous Chef helps bring the restaurant’s culinary vision to life through exceptional food quality, consistent execution, and an outstanding guest experience. The position combines culinary leadership with active kitchen work. The ideal candidate thrives in a fast-paced environment, leads by example, develops team members, and values fresh organic ingredients, scratch cooking, and ingredient integrity. The Sous Chef supports kitchen operations and service, contributes to seasonal menu development, helps train and develop culinary team members, and assists with food safety, inventory, and cost control. The kitchen’s culinary standards emphasize 100% organic ingredients, seed oil-free cooking methods, scratch-made preparations, responsibly sourced proteins, and seasonal and locally sourced ingredients.

Requirements

At least 2–3 years of culinary experience in a high-volume, scratch kitchen.
Solid understanding of food safety, sanitation, HACCP principles, and proper food handling procedures.
Basic familiarity with inventory, food cost, and kitchen production.
Ability to lead by example and support a diverse team.
Strong communication, organizational, and problem-solving skills.
Ability to remain calm and make sound decisions in a fast-paced environment.
Coachable, curious, and eager to learn from an experienced Executive Chef.
Passion for organic food, ingredient quality, and culinary excellence.
Flexible schedule, including evenings, weekends, and holidays.

Nice To Haves

Experience as a Lead Line Cook, Sous Chef, or in a similar role with some supervisory responsibility.
Experience in farm-to-table, organic, or wellness-focused concepts.

Responsibilities

Support the Executive Chef in overseeing daily kitchen operations and efficient service execution.
Lead the line during assigned shifts, setting standards for professionalism, teamwork, and execution.
Prepare, cook, and plate menu items alongside the team while coaching and supporting team members in real time.
Ensure recipes, portioning, presentation, and quality standards are consistently followed.
Maintain a clean, organized, and safe kitchen environment.
Collaborate with the Executive Chef on recipe development, testing, and tastings for the new seasonal menu.
Help create recipe cards, plating guides, and prep systems for new menu items.
Train the team on new recipes, techniques, and station setups during menu launches.
Assist with training, onboarding, and developing culinary team members.
Provide coaching, guidance, and constructive feedback to promote growth and accountability.
Foster a respectful, collaborative, communicative culture focused on continuous improvement.
Support scheduling and labor planning as needed.
Ensure food is prepared according to approved recipes and meets standards for quality, freshness, and presentation.
Comply with food safety, sanitation, and health department regulations.
Monitor product quality, storage, rotation, labeling, and food handling procedures.
Assist with inventory, receiving, and product rotation.
Help control food waste and support food cost goals through production, portioning, and inventory practices.
Monitor kitchen supplies and communicate operational needs to the Executive Chef.
Maintain culinary standards centered on organic ingredients, seed oil-free methods, scratch-made preparations, responsibly sourced proteins, and seasonal and locally sourced ingredients.