Executive Sous Chef at The Quarry Golf Club Inc

Naples, Campania, Italy -

Full Time

Start Date

Immediate

Expiry Date

03 Jul, 26

Salary

0.0

Posted On

04 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary operations, Menu development, Kitchen management, Staff supervision, Food safety, Sanitation standards, Banquets, A la carte service, Cost control, Leadership, Mentoring, Inventory management, POS systems, Timekeeping systems, Microsoft Office

Industry

Hospitality

Description

Description Job Title: Executive Sous Chef Company: The Quarry Golf Club www.QuarryGolfNaples.com 8950 Weathered Stone Drive Naples, FL 34120 The Quarry Golf Club is seeking a highly skilled and experienced Executive Sous Chef to join our team. The Executive Sous Chef supports the Executive Chef in overseeing all culinary operations at a golf club, ensuring high-quality food production, consistency, and exceptional member dining experiences. This role involves supervising kitchen staff, managing daily operations, maintaining food safety standards, and assisting with menu development tailored to both casual and upscale club dining. About The Quarry Golf Club: The Quarry Golf Club is a prestigious golf club located in beautiful Naples, Florida. We are committed to providing exceptional service and unforgettable experiences to our members and guests. Our dedicated team strives to maintain the highest standards of excellence in all aspects of our operations. The Club was established in 2006 by Pulte Homes, known for their luxury residential developments. The Club transitioned to the Membership in 2016 and underwent a substantial Clubhouse renovation that was completed in 2022. The amenities include an 18-hole golf course, one dining room, one mixed, and social spaces for events and gatherings. Titleist performance designed fitness room, Locker Rooms, and fully equipped Golf Shop. The Golf Course was designed by the world-renowned architectural team of Dr. Michael Hurdzan and Dana Fry in 2007. Offering an exceptional golf experience with spectacular views, this Par 72 championship course is a true test for golfers of all levels. The Quarry played host to the PGA Champions Tour ACE Group Classic in 2010 and 2011. Golf Hall of Famers Fred Couples and Bernhard Langer captured the Champions Trophy. Mission Statement: To be a private club recognized for its exceptional golf experience, welcoming community, where members and their families create lasting memories and take pride in their club. Vision Statement: To maintain and improve the golf course and clubhouse facilities for present and future members and their families. To provide a rewarding experience for our members both on and off the course, by ensuring that services and facilities are of the highest standard, while maintaining financial stability and providing our members with excellent value. Position Overview: Executive Sous Chef Key Responsibilities: • Proven experience in a private club, resort, or high-volume upscale kitchen • A creative mindset with the ability to contribute to menu development, seasonal features, and special events • Strong hands-on leadership style — leading by example on the line and in prep • Ability to maintain high standards of quality, presentation, and consistency • Experience with banquets, events, and à la carte service • Excellent organizational and communication skills • Support the Executive Chef in daily kitchen operations • Lead and mentor the culinary team with a positive, professional approach • Assist in menu planning, costing, and execution • Ensure food quality, safety, and sanitation standards are consistently met • Take an active role in service, production, and staff development Requirements The minimum of an Associate’s Degree in Culinary Arts, Hospitality Management, Business Administration or related field from an accredited college or university or the international equivalent, preferred. In place of a degree a Sous Certification from American Culinary Federation or international equivalent is acceptable. Minimum three (3) to five (5) years’ experience as an Executive Sous Chef or Sous Chef at an upscale progressive resort, restaurant or country club. This experience must include the supervision of a minimum of five (5) full-time people in the production of food. Management experience and excellent leadership abilities, guest services, strong oral and written communication, and organizational skills Ability to manage the financial aspects of a food and beverage operation, including the successful identification of expense reduction through cost efficiencies and revenue growth through promotional and up-selling activities. Ability to manage all food and beverage employees in a positive and productive manner by motivating, developing and managing them as they work. Knowledge of PCs, Windows, and Microsoft Office is required; familiarity with the timekeeping systems and POS systems is preferred. Valid Florida Food Manager Training Certificate and Valid Florida TIPS Training Certificate. Knowledge of H2B foreign worker program. This position will not have a set schedule and may need to work weekends, evenings, and/or holidays.

Responsibilities

The Executive Sous Chef supports the Executive Chef in overseeing all daily culinary operations, including food production, quality control, and staff management. This role involves leading the kitchen team, developing menus, and ensuring high standards of service for both casual and upscale dining events.