Executive Sous Chef, Private Golf Club, Sanibel, FL, up to 110k Position Available In Lee, Florida

Executive Sous Chef, Private Golf Club, Sanibel, FL, up to 110k 4.0 4.0 out of 5 stars 2801 Wulfert Rd, Sanibel, FL 33957 The Sanctuary Golf Club, a prestigious Member-owned private golf club located on Sanibel Island, FL is looking for an experienced and talented Executive Sous Chef to join our team! The Executive Sous Chef will be a dynamic and accessible leader for the staff and “set the pace” as an example to all employees. They will have a very high degree of integrity and be among the best in the industry, possessing all the requisite culinary skills, leadership qualities and personal traits suited for a premier private club. As Executive Sous Chef, you will partner with the Executive Chef to produce world-class cuisine for three distinct outlets: fine-dining, casual grill, and high-touch banquet operations. You’ll be a working leader—mentoring staff, refining systems, and safeguarding the standards that define “extraordinary experiences” for our Members.

SCHEDULE

FULL

TIME, YEAR

ROUND, flexible hours are required. Must work days, nights, weekends and holidays. Peak season October – May with full a la carte, plus heavy banquet volume; Summer (June – September) the restaurant remains open with limited service and limited special events. The Sanctuary Golf Club’s benefits include: SALARY up to 110K Annual performance-based reviews with merit increase and bonus eligibility Medical and life insurance coverage 401(k) plan with generous match Paid toll(s), if applicable Paid Time Off Employee meals Employee golf privileges and merchandise discounts Health club membership and other employee incentives! Direct daily production for à la carte, banquets, and events. Responsible for training of Culinary staff on new menu items, menu descriptions and kitchen procedures. Works closely with the Executive Chef on menu development, implementation, themed buffets, food and labor cost controls and reports, product ordering, and human resource related issues. Create seasonal menus and weekly features that showcase fresh Gulf-coast product. Oversees production staff to ensure adherence to recipes with the use of prep list, as well as adherence to butchering guidelines (tracking yields). Train and evaluate culinary and stewarding teams; uphold ServSafe, HACCP, and Club SOPs. Assures the highest level of quality and consistency with regular inspections of cooks station organization, mise en place, and sanitation. Ability and willingness to perform the responsibilities of other culinary positions, including food preparation and production. Maintains constant communication with the Executive Chef regarding existing food inventories and loss prevention; assists with monthly inventory counts. Responsible for maintaining the highest sanitation level in the culinary department by enforcing weekly and daily audits and closing lists. Responsible for adhering to all state, county and city sanitation standards; must train and uphold standards with the other department BOH staff on proper food handling and sanitation procedures daily. Acts as Chef-in-Charge when the Executive Chef is off-property. Oversees the production of offsite Club events including special events. Attends required meetings and performs other duties as assigned by the Executive Chef. Education, Experience, Other Requirements Minimum 5 years in a culinary leadership role (Sous Chef or higher). At least 3 years in a private country-club or equivalent luxury environment. Graduate of an accredited culinary school OR certified culinary apprenticeship. Professional certification at the Sous Chef level or above (ACF CSC/CEC or equivalent) strongly preferred. Certification from American Culinary Federation or other hospitality association, or ready to obtain certification. Michelin Star or equivalent experience preferred. Proven skill in all facets of a professional kitchen including, garde manger, pastry, restaurants and banquets. Ability to embrace the culture of the Club and ensure the highest standards of food production are executed daily. A person of exceptional “character” – motivated, energetic and friendly, and ready to make a commitment of loyal service to the Club’s management, Staff and Members. A strong team player who enjoys a hands-on approach, the ability to work with a variety of skill levels and diverse workforce to foster an atmosphere of cooperation and accomplishment. Command of classical and contemporary techniques; passion for mentoring and consistency; a critical eye for detail. Maintains a professional appearance, demeanor and attitude at all times, even under pressure. A innovative leader with a growth mindset who leads by example and is courteous, respectful and accountable. Excellent verbal and written communications skills; fluent in English with some understanding of Spanish and Creole, preferred. Reliable transportation and ability to commute to Sanibel Island (or relocation to the Sanibel/Fort Myers area). Current ServSafe Food-Protection Manager certification. Impeccable and verifiable references. Physical Requirements and Work Environment Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach. Working with and exposure to industrial equipment including heat, flame, cold storage and similar kitchen-related hazards. Able to meet and perform the physical requirements and to work effectively in an environment which is typical of this position. Push, pull or lift up to 50 pounds. Continuous repetitive motions. Work in hot, humid, noisy and fast-paced environment.

REPORTS TO

Executive Chef

SUPERVISES

Culinary Staff

POSITION TYPE

Salary Exempt The Sanctuary Golf Club is an Equal Opportunity Employer, Drug and Alcohol-Free Workplace and participates in E-Verify. PI273472906