As the Sous Chef, you will work alongside our Executive Chef to ensure the smooth and efficient operation of the kitchen. Your role will be to assist in menu development, maintain the highest standards of food preparation and presentation, and lead the kitchen team in providing outstanding dining experiences. If you have a passion for culinary excellence and thrive in a collaborative, fast-paced environment, we encourage you to apply.

The Quarry Beach Club is an exclusive private club located in the beautiful Quarry community of Naples, Florida. With a focus on delivering exceptional dining experiences in a relaxed, lakeside atmosphere, The Quarry Beach Club offers a range of casual to upscale dining options, featuring fresh, seasonal ingredients. We pride ourselves on our attention to detail, creativity, and the welcoming environment we provide for our members and guests.

Your Responsibilities:

• Support the Executive Chef in overseeing daily kitchen operations, ensuring quality and consistency in all dishes.
• Lead, train, and inspire kitchen staff, fostering a positive and productive work environment.
• Collaborate on menu development, focusing on fresh, seasonal ingredients and creative presentations.
• Ensure all food is prepared in accordance with club standards, paying close attention to taste, portion size, and visual appeal.
• Oversee inventory management, ordering, and control of kitchen supplies and ingredients.
• Ensure compliance with all food safety regulations and sanitation standards.
• Assist in managing food costs, portion control, and reducing waste.
• Supervise the kitchen in the absence of the Executive Chef, ensuring smooth operations and timely service.
• Participate in special events and private functions, contributing to the success of member events.
• Uphold the club’s commitment to exceptional service, ensuring a consistently high level of satisfaction for members and guests.

Physical Requirements:

• Ability to lift 30 – 50 lbs.
• Work in an upright standing or sitting position for long periods of time.
• Reach with hands and arms.
• Communicate, receive, and exchange ideas and information by means of the spoken and written word.

Supervisory Responsibilities:

• Plans the activities of and schedules all food production and foodservice sanitation employees to maximize productivity while minimizing labor costs to achieve and improve upon budgetary guidelines.
• Hires, disciplines, and when necessary, recommends termination of food production and foodservice sanitation employees according to venue guidelines and policies.

Additional Information:

• Schedule varies, with the ability to work evenings, weekends, and holidays.

Compensation: $75,000 - $85,000, based on experience.

Disclaimer Statement: This is not an all-inclusive job description; therefore, management has the right to assign or reassign schedules, duties, and responsibilities to this job at any time.

• Comprehensive medical plans.
• Dental and vision insurance.
• Paid time off and holidays.
• 401(k) with company match.
• Occasional travel for training and company functions.

• 3+ years of experience as a Sous Chef or in a similar leadership role.
• Strong culinary skills and a passion for high-quality cuisine.
• Excellent leadership, communication, and team management abilities.
• Thorough understanding of food safety and sanitation.
• Ability to work well under pressure in a fast-paced environment.
• Experience with menu planning and inventory management.
• Culinary degree or equivalent professional training preferred.
• Flexible schedule, with the ability to work evenings, weekends, and holidays.