Sous Chef

Food and Thought 2 • Naples, FL

10d

About The Position

Food and Thought 2 is seeking a passionate, hands-on Sous Chef to help lead the daily operations of its 100% organic, wellness-focused kitchen. Working closely with the Executive Chef, the Sous Chef supports the restaurant’s culinary vision by ensuring exceptional food quality, consistent execution, and an outstanding guest experience. The role combines culinary leadership with active kitchen work, including preparing, cooking, and plating menu items, leading the line during assigned shifts, and coaching team members in real time.

The Sous Chef contributes to seasonal menu development and launch, team training, food safety, inventory, and cost control. The kitchen’s culinary standards center on 100% organic ingredients, seed oil-free cooking methods, scratch-made preparations, responsibly sourced proteins, and seasonal and locally sourced ingredients. The position requires a flexible schedule, including evenings, weekends, and holidays, and involves working in a hot, humid, fast-paced kitchen environment.

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.
• Ability to stand and walk for extended periods throughout a shift.
• Ability to regularly lift, carry, push, and pull up to 50 pounds.
• Ability to frequently bend, stoop, kneel, twist, reach, and move throughout the kitchen.
• Ability to work safely in hot, humid, and fast-paced kitchen environments.
• Ability to safely operate knives, kitchen tools, and commercial kitchen equipment.
• Ability to work around steam, open flames, hot surfaces, and approved cleaning chemicals.
• Sufficient visual acuity and hearing to safely perform job duties and communicate effectively.
• Ability to use a step stool or ladder when necessary.

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, portions, presentation, and quality standards are followed consistently.
• Maintain a clean, organized, and safe kitchen.
• Collaborate with the Executive Chef on recipe development, testing, tastings, and 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 and constructive feedback.
• Foster respect, collaboration, communication, accountability, and continuous improvement.
• Support scheduling and labor planning as needed.
• Ensure food meets restaurant standards for quality, freshness, and presentation, and is prepared using approved recipes.
• Maintain compliance 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.
• Support the restaurant’s culinary standards, including organic ingredients, seed oil-free cooking, scratch-made preparations, responsibly sourced proteins, and seasonal and locally sourced ingredients.
• Continue developing skills in classical technique, seasonal cooking, and wellness-focused cuisine.

Benefits

• Employee discounts on organic groceries and restaurant dining.
• Paid time off.
• Referral bonuses.
• Career growth and investment in employee development.
• Supportive team culture emphasizing collaboration, respect, and continuous learning.

What This Job Offers

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