What are the responsibilities and job description for the Executive Sous Chef position at Windstar on Naples Bay?
Job Description
Job Description
Description :
About Windstar on Naples Bay
We are a member-owned private club located on Naples Bay, Five minutes from 5th Ave in downtown Naples. We have 350 full golf members with a wait list and 150 social members. Among our many awards and designations are the Distinguished Clubs of America Gold Status, America’s Healthiest Clubs, Gulfshore Business Magazine’s Best Private Club 2013, 2014, 2015, 2016, and Blue Zone Certification. The clubhouse is two stories, 40,000 sf in a non-bundled gated community. Amenities include an 18-hole Tom Fazio golf course, pro shop, bayside practice facilities, fitness / wellness, tennis, indoor / outdoor dining, private wine lockers, 72 slip deep water marina, and a private beach on Keewaydin Island with a 40-passenger pontoon shuttle for transport. In addition to golf, tennis and wellness, the highly participatory members enjoy a variety of superlative dining options, in multiple venues. The clubhouse was renovated in 2023 to reflect our coastal lifestyle.
Venues and Occupancies
Main Dining Room (168), Sunset Bar & Veranda (130), Lounge (60),
1700 Grille and Patio (120), Private Wine Room (14), 165 Wine Lockers and a Grab & Go Marketplace.
Ideal candidates will have executive sous chef experience in high volume, seasonal and multi-outlet Country clubs. Must be able to balance excellent a la carte production with simultaneous private events occurring and be a hands on presence in the kitchen. The Executive Sous Chef should look forward to being appropriately visible and engaging with members and guests. A formal culinary education is highly desired.
This position will be overseeing day-to-day kitchen operations, managing staff, ensuring food quality and consistency, coordinating food production, and maintaining kitchen sanitation standards while actively participating in culinary tasks as needed; essentially acting as a key leader in the kitchen when the Executive Chef is not present.
Key Responsibilities :
- Leadership and Supervision :
- Manage and supervise all kitchen staff including line cooks, prep cooks, and other sous chefs.
- Conduct staff training and education.
- Assign tasks and stations to kitchen staff based on workload and skill level.
- Work with Executive Chef on enhancing culinary training program.
- Motivate and develop culinary team members.
- Food Production and Quality Control :
- Oversee all aspects of food preparation, ensuring adherence to established recipes and quality standards.
- Monitor food quality and consistency throughout the cooking process.
- Conduct regular taste tests and make adjustments as needed.
- Ensure proper food handling and sanitation practices are followed.
- Menu Development and Planning :
- Assist the Executive Chef in developing new menus and specials.
- Collaborate with the culinary team to create innovative dishes.
- Manage food costs by optimizing portion sizes and ingredient selection.
- Implement cost-control measures and monitor inventory levels.
- Operations Management :
- Coordinate kitchen operations during peak service periods.
- Ensure smooth communication between the kitchen and front-of-house staff.
- Manage kitchen equipment and maintenance.
- Monitor and address any safety concerns in the kitchen.
- Purchasing and Receiving :
- Review and approve purchase orders for food items.
- Inspect deliveries to ensure quality and quantity of ingredients.
Requirements :
Required Skills and Qualifications :
Windstar on Naples Bay offers an attractive and competitive compensation package to include : A base salary commensurate with prior experience and benefits to include medical, dental, vision, life and LTD insurances, PTO and a 401k Plan.
QUALIFIED APPLICANTS PLEASE FORWARD COVER LETTER, RESUME AND SALARY HISTORY TO : aparfitt@windstarclub.com.