Sous Chef at The Dock @ Crayton Cove

Naples, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

21 Jun, 26

Salary

0.0

Posted On

23 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Innovation, Back-of-House Management, Financial Management, Cost of Goods, P&L Oversight, Team Leadership, Mentoring, Food Safety Regulations, Scheduling, Inventory Management, POS Systems, OpenTable, Communication, Math Accuracy, Cash Handling, Coaching

Industry

Restaurants

Description

Description As a Sous Chef, you will lead culinary operations, drive creativity, and ensure excellence in a high-volume kitchen. The ideal candidate is a strong leader with proven experience in back-of-house management, passionate about quality, and committed to creating memorable dining experiences. Company Overview TEI Hospitality is hiring to join our team! The Dock at Crayton Cove (est. 1976) is an iconic waterfront restaurant in Naples, FL. Known for its award-winning seafood, elevated bar program, and panoramic views of Naples Bay, The Dock continues to serve as an important landmark to the Naples community. RESPONSIBILITIES: Lead culinary innovation using fresh, local ingredients and refined techniques. Maintain the highest standards of cleanliness, organization, and efficiency. Manage financials, including labor, cost of goods, and P&L oversight. Foster a positive, team-oriented work environment. Mentor and coach culinary team members to uphold high standards. Oversee all BOH operations and ensure timely food preparation and delivery. Ensure guest satisfaction through exceptional culinary experiences. Participate in training sessions, meetings, and team collaboration. Adhere to all company policies, standards, and food safety regulations. REQUIREMENTS: 1–2+ years of back-of-house operations management, including at least 1 year as a Sous Chef. Proven success in a fast-paced, high-volume environment. Experience managing a full-service restaurant and mentoring team members. Strong understanding of P&L, budgets, inventory, and labor management. Familiarity with POS systems and OpenTable. Ability to create memorable dining experiences and WOW moments. Skilled in coaching, scheduling, and driving continuous improvement. High school diploma or GED required. Must be authorized to work in the USA with proper documentation. Minimum age: 18; ability to obtain necessary licenses or permits. Ability to stand for extended periods and work in a fast-paced environment. Flexible schedule including nights, weekends, and holidays. Excellent communication skills and strong math/cash-handling accuracy. BENEFITS: Competitive Wages plus bonus structure for management Medical, Dental, and Vision Insurance (after 90 days for full-time employees) Comprehensive Training Program and ongoing career development Paid Time Off for salaried employees Performance-Based Career Growth Employee Dining Discounts Equal Employment Opportunity Required Skills: Leadership Culinary Expertise Teamwork Communication Attention to Detail Ability to Work Under Pressure Organizational Skills Adaptability Positive Attitude Work Ethic

Responsibilities

The Sous Chef will lead culinary operations, driving innovation using fresh, local ingredients and refined techniques while maintaining high standards of cleanliness and efficiency. This role includes managing financials such as labor and cost of goods, and overseeing all back-of-house operations to ensure timely food delivery.