Job Overview
Employment Type
Full-time
Compensation
Salary
Range $46,000.00 - $62,100.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Meal allowance
Professional Development
Job Description
The Club at Grandezza is a prestigious private club located in Estero, Florida, known for its commitment to delivering exceptional dining and recreational experiences to its members. Established with a focus on exclusivity, luxury, and personalized service, the club offers an inviting atmosphere where members can enjoy world-class amenities, including golf, tennis, fitness facilities, and fine dining. The Club at Grandezza prides itself on its community-oriented environment and the meticulous attention it pays to every detail, from the manicured grounds to the culinary offerings. It stands as one of the premier private club destinations in the region, attracting discerning guests who value high-quality services and a refined social setting.
As a Full-Time Sous Chef at The Club at Grandezza, the successful candidate will become an integral part of the culinary leadership team, directly contributing to the elevated food and beverage program. This role is perfect for a passionate and motivated culinary professional with experience in high-volume, upscale private club environments who aspires to lead with creativity and excellence. The Sous Chef will work closely alongside the Executive Chef to oversee multiple kitchen operations within the club's various dining venues, ensuring consistent delivery of exceptional culinary experiences to the members and guests.
The Sous Chef’s responsibilities are wide-ranging and dynamic, requiring both hands-on culinary expertise and strong leadership skills. This individual will supervise and develop a talented culinary team, fostering a collaborative and professional kitchen environment that promotes growth and teamwork. From managing à la carte services to executing large-scale banquets and special events, the Sous Chef plays a pivotal role in maintaining the club’s reputation for culinary excellence.
This position demands executive-level maturity and professionalism, as the Sous Chef will regularly interact with club members, guests, vendors, and staff, upholding The Club at Grandezza’s standards of service and quality. The Sous Chef will also be involved in creative menu development, incorporating seasonal ingredients and innovative culinary ideas to keep the offerings fresh and exciting. Attention to food safety, sanitation, and regulatory compliance is paramount to this role, ensuring that all kitchen operations adhere to the highest health standards.
In addition to culinary responsibilities, the role requires proficiency in administrative and operational tasks including inventory management, cost control, scheduling, and the use of computer systems for communication and record-keeping. The Sous Chef will support financial goals by monitoring food and labor costs carefully.
Overall, the Sous Chef at The Club at Grandezza is a key leadership figure responsible for maintaining exceptional food quality and member satisfaction while promoting an efficient and harmonious kitchen environment. This is a career-enhancing opportunity for a culinary professional seeking to advance in a prestigious private club setting that values innovation, teamwork, and excellence.
As a Full-Time Sous Chef at The Club at Grandezza, the successful candidate will become an integral part of the culinary leadership team, directly contributing to the elevated food and beverage program. This role is perfect for a passionate and motivated culinary professional with experience in high-volume, upscale private club environments who aspires to lead with creativity and excellence. The Sous Chef will work closely alongside the Executive Chef to oversee multiple kitchen operations within the club's various dining venues, ensuring consistent delivery of exceptional culinary experiences to the members and guests.
The Sous Chef’s responsibilities are wide-ranging and dynamic, requiring both hands-on culinary expertise and strong leadership skills. This individual will supervise and develop a talented culinary team, fostering a collaborative and professional kitchen environment that promotes growth and teamwork. From managing à la carte services to executing large-scale banquets and special events, the Sous Chef plays a pivotal role in maintaining the club’s reputation for culinary excellence.
This position demands executive-level maturity and professionalism, as the Sous Chef will regularly interact with club members, guests, vendors, and staff, upholding The Club at Grandezza’s standards of service and quality. The Sous Chef will also be involved in creative menu development, incorporating seasonal ingredients and innovative culinary ideas to keep the offerings fresh and exciting. Attention to food safety, sanitation, and regulatory compliance is paramount to this role, ensuring that all kitchen operations adhere to the highest health standards.
In addition to culinary responsibilities, the role requires proficiency in administrative and operational tasks including inventory management, cost control, scheduling, and the use of computer systems for communication and record-keeping. The Sous Chef will support financial goals by monitoring food and labor costs carefully.
Overall, the Sous Chef at The Club at Grandezza is a key leadership figure responsible for maintaining exceptional food quality and member satisfaction while promoting an efficient and harmonious kitchen environment. This is a career-enhancing opportunity for a culinary professional seeking to advance in a prestigious private club setting that values innovation, teamwork, and excellence.
Job Requirements
- Culinary degree or formal culinary training preferred
- Minimum 3 years of experience in a culinary leadership role
- Experience working in private clubs, resorts, hotels, or upscale restaurants
- Proven ability to manage high-volume line service and banquet production
- Strong leadership and supervisory skills
- Excellent communication and organizational skills
- Proficiency with computer systems including email and inventory management software
- Ability to work flexible hours including evenings, weekends, and holidays
- Knowledge of food safety, sanitation, and health regulations
Job Qualifications
- 3+ years of culinary leadership experience, preferably as a Sous Chef or in a comparable supervisory role
- Experience in a private club, resort, hotel, or upscale restaurant preferred
- Proven experience managing both high-volume line service and banquet production with exceptional planning and execution skills
- Demonstrated leadership maturity with the ability to effectively direct staff while providing outstanding service to members and guests
- Strong culinary knowledge, including food preparation techniques, menu development, sanitation, and kitchen operations
- Creative passion for developing seasonal menus, specialty dishes, and innovative culinary offerings
- Strong organizational, communication, and time management skills
- Computer proficiency, including email, Microsoft Excel, and general computer applications
- Ability to work a flexible schedule, including evenings, weekends, and holidays
- Culinary degree or formal culinary training is preferred
Job Duties
- Assist the Executive Chef in overseeing all daily culinary operations across multiple kitchen outlets
- Lead the preparation and execution of high-quality à la carte dining, banquet functions, member events, and special club programming
- Supervise, coach, schedule, and develop culinary team members while fostering a positive, collaborative work environment
- Demonstrate professional leadership and executive presence while interacting with members, guests, vendors, and team members
- Ensure consistency in food quality, presentation, portion control, and execution across all dining venues
- Develop creative menu ideas, seasonal features, specialty recipes, and daily or weekly chef's specials
- Assist with banquet planning and execution, ensuring exceptional quality and seamless service for events of all sizes
- Maintain the highest standards of food safety, sanitation, cleanliness, and compliance with health department regulations
- Assist with inventory management, ordering, receiving, product storage, and cost controls to maximize efficiency and minimize waste
- Monitor food and labor costs while supporting departmental financial goals
- Utilize computer systems for email communication, scheduling, inventory, recipe management, spreadsheets, and general administrative functions
- Support all culinary operations as needed and perform additional responsibilities to ensure the overall success of the club's food and beverage program
- Step into a leadership role in the Executive Chef's absence
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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