Sous Chef

Food and Thought 2 • Naples, FL

27d • Onsite

About The Position

We are seeking a passionate, hands-on Sous Chef to help lead the daily operations of our 100% organic, wellness-focused kitchen. Working closely with the Executive Chef, the Sous Chef plays a vital role in bringing our culinary vision to life by ensuring exceptional food quality, consistent execution, and an outstanding guest experience. This position combines culinary leadership with active participation in the kitchen. The ideal candidate thrives in a fast-paced environment, leads by example, develops people, and shares a passion for fresh, organic ingredients, scratch cooking, and ingredient integrity.

Requirements

• Minimum 5 years of progressive culinary leadership experience in a high-volume kitchen.
• Previous experience as a Sous Chef, Kitchen Manager, or Lead Line Cook with supervisory responsibilities preferred.
• Experience working in scratch kitchens, farm-to-table, organic, or wellness-focused concepts strongly preferred.
• Strong understanding of food safety, sanitation, HACCP principles, and proper food handling procedures.
• Experience with inventory management, food cost control, and kitchen production.
• Proven ability to lead, coach, and motivate diverse teams.
• Excellent communication, organizational, and problem-solving skills.
• Ability to remain calm and make sound decisions in a fast-paced environment.
• Passion for organic food, ingredient quality, and culinary excellence.
• Flexible schedule, including evenings, weekends, and holidays.

Responsibilities

• Support the Executive Chef in overseeing daily kitchen operations and ensuring efficient execution during service.
• Lead the culinary team during daily production and service by setting the standard for professionalism, teamwork, and execution.
• Actively work alongside the team by preparing, cooking, and plating menu items while providing real-time coaching and support.
• Ensure recipes, portioning, presentation, and quality standards are consistently followed.
• Maintain a clean, organized, and safe kitchen environment.
• Assist with recruiting, training, onboarding, and developing culinary team members.
• Provide coaching, guidance, and constructive feedback to promote continuous growth and accountability.
• Foster a culture built on respect, collaboration, communication, and continuous improvement.
• Support scheduling and labor planning to meet operational needs.
• Ensure all food is prepared using approved recipes and meets the restaurant's standards for quality, freshness, and presentation.
• Maintain strict compliance with food safety, sanitation, and health department regulations.
• Monitor product quality, proper storage, rotation, labeling, and food handling procedures.
• Promote consistency while maintaining a high level of attention to detail.
• Assist with inventory management, purchasing, receiving, and product rotation.
• Help control food waste and support food cost goals through proper production, portioning, and inventory practices.
• Monitor kitchen supplies and communicate operational needs to the Executive Chef.
• Support the execution of menus centered around: 100% organic ingredients, seed oil-free cooking methods, scratch-made preparations, responsibly sourced proteins, and seasonal and locally sourced ingredients.
• Assist with menu development, recipe testing, and implementation of new menu items.
• Help maintain the culinary standards that define the restaurant's wellness-focused philosophy.

What This Job Offers

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