Executive Sous Chef

BASIC SUMMARY:

Fiddler’s Creek, an award-winning, private, master-planned community in Naples, Florida, is searching for a hands-on executive chef to lead and continue to grow its active culinary program. The next executive sous chef will join a high-performing, professional team and serve a club that is considered one of the finest in the Naples area.

Successful candidates have experience positively leading active a la carte dining programs as well as banquet events simultaneously. If you have a track record of leading high quality, creative and consistent operations, as well as a passion for hospitality and training and mentoring future culinarians, look no further than this executive sous chef opportunity at The Club & Spa at Fiddler’s Creek.

Position responsibilities include: Supervise and coordinate activities concerning all back of house operations and personnel within the restaurant with a major focus on exceptional banquet catering. Work directly with and in the absence of the Managing Director of Hospitality Operations to maintain and improve culinary operations and guest services. Oversee and execute daily functions of culinary department, ensuring that all prepared food items leave the kitchen on schedule and to set standards. Provide support and guidance of culinary team to create a positive, memorable guest experience.

POSITION RESPONSIBILITIES:

• Support senior leadership by developing and assuming key management responsibilities.
• Supervise and coordinate all activities concerning the kitchen, food preparation and output, cost control, safety, sanitation and back of house personnel.
• Work in conjunction with the Managing Director of Hospitality Operations to monitor daily food production, ordering, quality and consistency.
• Monitor financial goals with the Managing Director of Hospitality Operations to meet or exceed the goals set including food and labor costs.
• Increase banquet business by providing outstanding menus and dining experiences.
• Work with Managing Director of Hospitality Operations to develop and implement creative delicious menu items that meet or exceed Club standards and generate high guest satisfaction.
• Serve as a role model to demonstrate appropriate behaviors to staff.
• Help plan, coordinate, and implement special events.
• Coordinate scheduling of banquet kitchen; ensure schedules post on time.
• Rotate products in walk-in cooler correctly.
• Comply with all applicable health, alcoholic beverage, fire, and other laws/requirements.
• Communicate monthly safety topics to ensure employee safety.
• Control food and labor cost while maintaining high standards of quality and customer satisfaction.
• Maintain the highest possible levels of cleanliness.
• Handle any member/guest food issues promptly and professionally; follow up to ensure satisfaction.
• Assist in all areas of the restaurant and club operations and with special projects as requested.
• Order, receive, and process invoices, inventories, specialty item procurement and processing.

Education/CERTIFICATES/Experience/Other Requirements

• High school diploma or equivalent required.
• Degree in culinary arts or related field preferred.
• Minimum 5 years’ experience as Sous Chef; previous management experience required.
• ACF designation preferred.
• CPR/AED certification required.
• Highly proficient with a variety of cuisines such as seafood, Mediterranean, Asian, French preferred.
• Sanitation Certificate required.
• Responsible Vendor and Manager Food Handling certificates required.
• Proficient in Microsoft Office (Word and Excel), payroll management and point of sale systems.
• Listen effectively; speak, read, and write fluently in English.
• Prioritize, organize, and manage multiple tasks with speed, accuracy, and attention to detail.
• Work well in fast-paced, high-pressure situations with little to no direct supervision.
• Effectively and professionally deal with staff and members/guests with patience, tact, and diplomacy to diffuse anger and resolve problems.
• Direct performance of kitchen staff and follow up with corrections.
• Work with other members of the management team in implementing departmental goals and objectives.
• Work productively and successfully under time and budget limitations.
• Achieve positive guest relations and maximize guest satisfaction.
• Work a flexible schedule including, weekends, holidays, and fluctuating days off.
• Schedule vacations during the off-season months.

PHYSICAL DEMANDS/ABILITY TO:

• Grasp, lift, push/pull, carry or transport up to 100 lbs.
• Work extended hours in hot, noisy, and sometimes close conditions.
• Bend, stoop, kneel, and reach with hands and arms.
• Stand for length of scheduled shift.
• Express and exchange ideas by means of the spoken word accurately, loudly, and quickly.
• Perceive the nature of sounds at a normal speaking level and make fine discriminations in sound.
• Have visual acuity to determine accuracy, neatness and thoroughness of the work assigned.
• Withstand a moderate noise level in the workplace.