Sous Chef

Hampton Golf•Fort Myers, FL

18d•Onsite

About The Position

Verandah Club is seeking an experienced, hands-on Sous Chef to join our culinary leadership team. Reporting directly to the Executive Chef, this position will help oversee culinary operations across two high-volume food and beverage venues while supporting a busy banquet and special-events operation. We’re looking for a strong culinary leader who is comfortable on the line and thrives in a fast-paced environment. The ideal candidate can move from executing a busy dinner service to preparing and leading a major banquet or club event while maintaining quality, consistency, and Verandah Club’s standards. Strong banquet and large-scale culinary experience are highly preferred, with private club, resort, hotel, or upscale hospitality experience a plus. At Verandah Club, we believe in developing talent from within and providing our culinary leaders with opportunities to grow professionally, mentor others, and make a meaningful impact on the member experience. Nestled within the beautiful Verandah community along the Orange River in Fort Myers, Florida, Verandah Club offers an exceptional private club experience where championship golf, outstanding dining, and genuine hospitality come together. Members enjoy two award-winning golf courses, exceptional practice facilities, an active social calendar, premier tennis and fitness amenities, and a welcoming atmosphere that fosters lasting friendships and unforgettable experiences. Dining is an integral part of the Verandah Club experience. From casual lunches and member events to elevated dinners, golf tournaments, weddings, and special celebrations, our culinary program plays a central role in bringing members together. As Sous Chef, you’ll work closely with the Executive Chef and culinary team to help deliver the high level of quality, creativity, and consistency that our members have come to expect from the Verandah Club. If you’re ready to bring your culinary talent and leadership to Verandah Club, we invite you to apply and become part of our team.

Requirements

Five years of Sous Chef experience OR, Any equivalent combination of experience and/or education from which comparable knowledge, skills and abilities have been achieved
Good organizational and verbal skills.
Ability to use logical and rational thinking to resolve issues.
Ability to perform basic mathematical skills, monitor and develop subordinates, visually monitor the operation areas and write and read member communication.
Must have the ability to perform moderate physical work and may be required to lift up to 40 lbs. and up to 30 lbs. frequently.
Perform activities such as bending, kneeling, crouching, climbing, reaching, standing, pushing, lifting and grasping.
Able to sit for a sustained amount of time.

Nice To Haves

Strong banquet and large-scale culinary experience are highly preferred
Private club, resort, hotel, or upscale hospitality experience a plus

Responsibilities

Maintains and develops client relationships and client satisfaction for food preparation at one station of a food service operation (ie. salads, soups)
Accountable for the execution of service quality by maintaining the highest level of delivery
Promotes and supports workplace diversity initiatives
Assists and supports the head/executive chef
Assists Executive Chef with employee training and cross training
Assists in the prep and execution of the Short Order Station, catering, hot food production, or cold food production
Ensures quality of food, method of cooking, garnishing, recipe and understanding the safe storage of food
Continuing professional relationships with vendors
Helps the executive chef select and train kitchen staff
Assists with the planning of menus and meals
Estimate food consumption in order to purchase the appropriate amount of ingredients for preparation and provides recipe standards for each meal
Offers guidance to line cooks on the preparation, cooking and presentation of different foods in the restaurant
Ensures compliance with all federal, state and local regulations as well as Hampton Golf policies and procedures (e.g. quality assurance, safety, operations, personnel)
Assists the executive chef in enforcement of health and safety standards in the kitchen
Inspects and signs for orders received during shift to ensure product quality
Ensures that kitchen, equipment and storage facilities are sanitary, neat and organized
Probes potential problems and apprises manager of status on resolution of problems or issues, using appropriate resources when necessary
Maintain, troubleshoot and report any problems with kitchen equipment
Ensure proper storage of walk-in refrigerator, freezer and dry storage
Leads by providing positive and constructive feedback to employees in order to reward, coach, correct and motivate
Establishes a safe work environment for employees by providing safety-related training and equipment maintenance and by ensuring compliance with Hampton Golf safety and loss prevention programs and with standards
Establishes operating standards, implements quality improvements and communicates them to employees
Help in ensuring customers are served efficiently and effectively
Direct and coordinate the production of the dish room and line cooks as well as monitor buffet lines and salad bars for proper stock and rotation during their scheduled shifts.
Establishes and assigns scheduling tasks.
Performs other duties as assigned.