Sous Chef

Fiddlers Creek Management Co•Naples, FL

5d•$95,000 - $110,000•Onsite

About The Position

As a member of the culinary team at Fiddler’s Creek, the Sous Chef plays a key leadership role in delivering the exceptional five-star dining experience for which Fiddler’s Creek is known. Working closely with the Executive Chef, the Sous Chef is responsible for supporting daily kitchen operations, maintaining consistently high culinary standards, and ensuring that every dish served to our members, guests, and staff reflects quality, creativity, and pride. We serve elevated cuisine, and the Sous Chef should have a strong understanding of culinary techniques, flavor profiles, ingredient quality, and refined presentation. Presentation is equally important to taste, and every plate should meet the standards established by the Executive Chef. The Sous Chef will assist with daily food preparation, cooking, service, and kitchen organization while providing leadership and direction to the culinary team. As the second-in-command in the kitchen, this position is expected to lead by example, support the Executive Chef in developing menus and recipes, and contribute ideas that continually enhance our culinary offerings. Fiddler’s Creek operates with a strong team-oriented culture. We encourage our culinary professionals to share their knowledge, backgrounds, and ideas while learning from one another. The Sous Chef should actively mentor and develop fellow team members, promote teamwork and professionalism, and help the kitchen consistently produce high-quality, beautifully presented food in an efficient and timely manner. Cleanliness and organization are fundamental to our operation. The Sous Chef is expected to maintain and enforce exceptional standards of cleanliness and sanitation throughout the kitchen, including workstations, floors, walls, ceilings, equipment, tools, reach-in and walk-in coolers and freezers, and dry storage areas. Daily cleaning and scheduled deep-cleaning responsibilities must be completed to the highest standard. The Sous Chef will also assist with accommodating special dietary needs and food allergies for members, guests, and staff while ensuring that those meals meet the same high standards as all other dishes. No dish should leave the kitchen that the culinary team would not be proud to serve.

Requirements

3–5 years of culinary experience, including experience as a Junior Sous Chef, Sous Chef, or in a comparable leadership position.
Experience in a high-volume restaurant, private club/country club, luxury hospitality, catering, or similar high-end culinary environment preferred.
Experience with banquet and large-volume food production strongly preferred.
Culinary Arts degree, diploma, or equivalent professional culinary training preferred.
Strong knowledge of classical and contemporary culinary techniques, flavor profiles, ingredients, and food presentation.
Demonstrated ability to lead, motivate, train, and develop a culinary team.
Strong organizational skills with the ability to prioritize and manage multiple responsibilities in a fast-paced environment.
Excellent communication and interpersonal skills.
Strong attention to detail and commitment to consistency and quality.
Knowledge of food cost, inventory control, portion control, and waste management.
Thorough understanding of food safety, sanitation, and proper food-handling procedures.
ServSafe or other recognized food-handler certification preferred.
Knowledge of HACCP principles preferred.
Ability to remain calm, professional, and solution-oriented during high-volume and high-pressure service.
Ability to work collaboratively with the Executive Chef and entire culinary and hospitality team.
Passion for exceptional food, hospitality, continuous improvement, and professional development.

Nice To Haves

Experience in a high-volume restaurant, private club/country club, luxury hospitality, catering, or similar high-end culinary environment.
Experience with banquet and large-volume food production.
Culinary Arts degree, diploma, or equivalent professional culinary training.
ServSafe or other recognized food-handler certification.
Knowledge of HACCP principles.

Responsibilities

Collaborate with the Executive Chef on menu planning, recipe development, daily specials, and culinary innovation.
Serve as a key leader in the kitchen and assist with overseeing daily culinary operations and service.
Lead by example and help create a professional, positive, respectful, and team-oriented kitchen environment.
Supervise, train, mentor, and develop culinary staff while promoting consistency, accountability, and professional growth.
Assist with scheduling, station assignments, prep lists, and daily kitchen organization as directed by the Executive Chef.
Oversee food preparation, cooking, plating, and presentation to ensure dishes consistently meet established quality standards.
Maintain consistency in recipes, portion sizes, flavor, temperature, presentation, and execution.
Assist the Executive Chef with banquet, catering, and high-volume food production as needed.
Ensure timely and efficient execution of service while maintaining five-star culinary standards.
Monitor food quality, freshness, storage, and proper product rotation.
Assist with inventory management, ordering, receiving, storage, and cost control.
Minimize food waste and help maintain appropriate food and labor costs.
Ensure compliance with all applicable health, safety, food-handling, sanitation, and HACCP standards.
Maintain exceptional cleanliness and organization throughout all kitchen and storage areas.
Ensure proper daily cleaning and scheduled deep-cleaning procedures are completed.
Assist with accommodating special dietary requirements, food allergies, and other guest and staff needs.
Help establish and maintain kitchen policies, procedures, standards, and best practices.
Communicate effectively with the Executive Chef, culinary team, service staff, and management.
Address operational challenges quickly and professionally and assist the Executive Chef with problem-solving and decision-making.
Provide constructive feedback and coaching to culinary team members.
Encourage culinary creativity and the sharing of ideas, knowledge, and experience among team members.
Perform other duties as assigned by the Executive Chef or management.