Sous Chef

Cape Coral, FL, USA|Onsite

Job Overview

Compensation

Salary

Range $50,000.00 - $55,000.00

Benefits

competitive compensation

flexible scheduling

opportunities for growth

supportive team culture

Work in a unique island environment

Exposure to upscale dining service

Experience with special events and banquets

Job Description

Located on the breathtaking North Captiva Island in Florida, our establishment offers a unique blend of elevated hospitality and island adventure. Known for its pristine beaches, stunning sunsets, and vibrant boating culture, North Captiva Island provides a serene and picturesque setting for both locals and visitors. Accessible only by boat or small aircraft, this island destination stands out as an exclusive getaway spot where the pace of life is relaxed yet enriched with a community-focused lifestyle. Our culinary team is dedicated to delivering exceptional dining experiences in a casual upscale coastal environment, making every meal memorable for our guests.\n\nWe are currently seeking a skilled, dependable, and passionate Sous Chef to join our culinary team. This position offers a rare opportunity to work in a fast-paced yet relaxed island kitchen where quality, creativity, and consistency are paramount. As a Sous Chef, you will play a critical role in food preparation, ensuring that all menu items are crafted to the highest standards according to established recipes, portion sizes, and presentation guidelines. You will assist in preparing seafood, meats, vegetables, sauces, soups, and specialty dishes, contributing to an exceptional gastronomic experience that reflects the island’s fresh and vibrant culinary style.\n\nBeyond the kitchen craft, maintaining proper food handling, sanitation, and safety standards is essential to this role. You will also help monitor inventory levels to keep the kitchen running efficiently, while supporting banquet functions, special events, catering, and seasonal menus. Our ideal candidate thrives under pressure, has excellent organizational skills, and brings strong communication abilities to foster a positive and professional team culture. This full-time, in-person role offers competitive compensation ranging from $50,000 to $55,000 annually, reflecting experience and expertise. If you are motivated to grow your culinary skills and want to be part of a team dedicated to culinary excellence in one of Florida’s most stunning island settings, this is your chance to work where others vacation.

Job Requirements

Previous experience as a sous chef in a culinary role preferred 2+ years
strong understanding of cooking techniques and kitchen operations
knowledge of food safety, sanitation, and kitchen safety procedures
ability to work under pressure and maintain quality
strong organizational and communication skills
ability to stand for extended periods and lift up to 50 pounds
dependable and punctual
culinary school training is a plus but not required

Job Qualifications

Previous experience as a sous chef in a culinary role preferred 2+ years
experience working in high-volume, casual upscale, resort, or fine dining environments is a plus
strong understanding of cooking techniques, knife skills, food preparation, and kitchen operations
ability to follow recipes and execute dishes consistently and efficiently to chefs standards
knowledge of food safety, sanitation, and kitchen safety procedures
ability to work effectively under pressure while maintaining attention to detail and quality
strong organizational, communication, and time management skills
ability to stand for extended periods and safely lift up to 50 pounds
dependable, punctual, and committed to maintaining professional standards
culinary school training is a plus but not required

Job Duties

Prepare and cook menu items according to established recipes, portion standards, and presentation guidelines
assist with daily food preparation including seafood, meats, vegetables, sauces, soups, and specialty items
ensure food quality, consistency, and proper presentation
maintain proper food handling, sanitation, and safety standards at all times
monitor inventory levels
maintain a clean, organized, and efficient workspace before, during, and after service
assist with banquet functions, special events, catering, and seasonal menu offerings as needed
follow all company policies, health regulations, and food safety procedures
contribute to a positive, professional, and team oriented kitchen culture